BLUEBERRY AND CREAM CAKE RECIPES

Steps:

• Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
• Once creamed, add vanilla and egg. Set aside.
• For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
• In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
• Add the flour mixture alternately with the sour cream into the wet batter until well blended.
• Pour half the batter into a well-greased 9x13 pan.
• Spread the cream cheese filling over the batter.
• Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
• For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
• Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
• Let cool, cut and enjoy!!

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.