Blueberry Crumb Cakes
2 tablespoons butter
2 tablespoons flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
3 BAYS English Muffins, split and lightly toasted
1 cup blueberries
Preheat oven to 350° F. In a small bowl, with pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in brown sugar and oats. Set aside.
In medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Place about 2 rounded tablespoons of cream cheese mixture on each muffin half. Evenly arrange blueberries on top of cream cheese. Spoon 2 tablespoons crumb topping on each muffin half. Place muffins on a cookie sheet; bake 20 to 25 minutes. Remove from oven and cool 30 minutes before serving.