Bays blueberry crumb cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz) cream cheese; softened |
| ¼ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 3 | Bays english muffins; lightly toasted | |
| 1 | cup | Frozen blueberries; thawed* |
| Crumb topping; (recipe follows) | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| ¼ | cup | Packed brown sugar |
| ¼ | cup | Quick-cooking oats |
Directions
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. Sprinkle about 2 tablespoons crumb topping ov^er each muffin. Place muffins on a cookie sheet; bake in a preheated 350° F oven, 20 to 25 minutes. Cool 30 minutes before serving. *Fresh blueberries may be substituted Crumb Topping 2 tablespoons butter or margarine 2 tablespoons flour ¼ cup packed brown sugar ¼ cup quick-cooking oats 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.
Serves 6
Recipe Contest Winner
Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998