BLUEBERRY CRUMB CAKES

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.