Blueberry Cream Cheese Crumb Cake


Serves: 6
Total Calories: 902

Ingredients

12 Rhodes Dinner Rolls , thawed

FILLING:
1/2 cup butter or margarine, softened
1/2 cup sugar
3 eggs
16 ounces cream cheese, softened
1/4 cup cornstarch
1 tablespoon grated lemon peel
1 cup frozen blueberries, thawed

TOPPING:
1 cup flour
1/4 cup sugar
pinch of salt
5 tablespoons butter, softened

Directions:

Combine rolls and roll into a 12 x 17-inch rectangle. Cover with sprayed plastic wrap and let rest. To make filling, cream butter and sugar in a medium bowl until light and fluffy. Beat in eggs, cream cheese, cornstarch, and lemon peel. Uncover dough and place in a sprayed jelly roll pan (10 x 15-inch) to cover bottom and sides. Spread cream cheese mixture over dough. Top with blueherries. To make topping, mix flour, sugar, and salt in a medium bowl. Gradually add butter to flour mixture using a fork. Mixture should resemble crumbs. Sprinkle crumb topping over filling and blueberries. Let stand 15 minutes. Bake at 350°F 45-50 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 902
Calories from Fat: 500

This Blueberry Cream Cheese Crumb Cake recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.


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