My Blueberry Cake won a blue ribbon for me at a country festival, and it is my most often asked for cake by family and friends. An 8 oz block of cream cheese and a stick of butter…. how can you go wrong? I made it today for our 4th of July dessert, and even gave out the recipe to one of our guests! It is moist, fresh, delicious, and easy to make. A true winner!
Set out 1- 8oz package of cream cheese to soften. When soft, beat with a mixer til light and fluffy, then beat in 1-3/4C sugar. Add 1 stick of melted butter, 2 eggs, and 2t vanilla. In a separate bowl, sift together 2C flour, 2t baking powder, and 1/2t salt. Add to cream cheese mixture and beat well. Fold in 2C fresh blueberries. Spray a 9 x 13 pan with cooking spray. Pour batter into pan and smooth with a spatula. Sprinkle top with cinnamon-sugar mixture. Bake in 350F oven for about an hour, til top golden brown and springs back when touched. Cool in pan on rack, and serve from pan. This cake serves twelve, but eight people demolished it today!
This is a really special cake, excellent for breakfast or brunch as a coffee cake, or as a dessert like we had tonight. Enjoy it at your next party, bring it to a gathering, or have it for breakfast tomorrow!
Happy Independence Day!
Love, Grammy ❤