BLUEBERRY CRUMB CAKES
- Prep
- 15 Minutes
- Cook
- 1 Hour
- Serves
- 6
Ingredients
- 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 egg
- 1 teaspoon vanilla extract
- 3 BAYS® English Muffins, split and lightly toasted
- 1 cup blueberries
Instructions
- 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.
