 Blueberry Crumb Cakes
Makes 6 servings
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Ingredients
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1
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8-ounce package cream cheese, softened
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1/4
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cup sugar
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1
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egg
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1
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teaspoon vanilla extract
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3
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BAYS® English Muffins, lightly toasted
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1
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cup frozen blueberries, thawed*
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Crumb Topping (recipe follows)
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*Fresh blueberries can be substituted.
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In medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Spread about 2 rounded tablespoons of cream cheese mixture on each muffin half. Evenly arrange blueberries on top of cream cheese. Sprinkle about 2 tablespoons crumb topping over each muffin. Place muffins on a cookie sheet; bake 20 to 25 minutes in preheated oven at 350°F. Cool 30 minutes before serving.
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Crumb Topping
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Ingredients
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2
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tablespoons butter or margarine
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2
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tablespoons flour
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1/4
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cup packed brown sugar
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1/4
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cup quick-cooking oats
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In a small bowl, with pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in brown sugar and oats. Place about 2 tablespoons crumb topping on each muffin half.
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© Bays English Muffin Corporation
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Printed
from fbnr.com
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