This recipe was generously shared with me by my friend Brianna Gregg. I have to put it on here so it never gets lost as it became a family favorite instantly.
Streusel Topping Ingredients:
- 1 stick unsalted butter
- 2/3 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp ground nutmeg
2/3 cup flour
1/2 cup chopped almonds
1 1/2 tsp ground cinnamon
1/4 tsp salt
Filling Ingredients:
-12 oz cream cheese
1/3 cup sugar
1 egg
1 Tablespoon lemon juice
1 tsp almond extract
Cake Ingredients:
- 4 cups Flour
- 4 tsp baking powder
1 tsp salt
1 stick unsalted butter (softened)
1 tsp almond extract
1 1/4 cup sugar
1 1/2 cup milk
3 cup blueberries
2 eggs
Directions
Grease 13x9 glass or metal baking dish
Preheat oven to 375°
Prepare streusel topping by adding all ingredients together, use a fork to mix until it forms a medium ball
To prepare filling, soften cream cheese and mix with sugar until creamy with electric beater. Add egg, lemon juice, almond extract and set aside
To prepare cake, mix flour, baking powder and salt in a bowl. In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy (2 - 3 minutes) then gradually beat in the egg until light and smooth. Beat in almond extract and flour mixture on low speed while alternating between milk and flour mixture. Mix until it is well blended then fold in blueberries
Layer the cake mixture then filling then streusel topping until gone
Bake 45 - 65 minutes until toothpick comes out clean
Enjoy!
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