NO CHILL TIME = SPEEDY COOKIES!
Making 2 of these is as easy as making one. The only difference is you’ll have 2 pans. And plenty of cake! Yay! Some advice with the blueberries…make sure you coat them with flour before you add them into the batter or else they will all sink to the bottom and you’ll only have blueberries on the bottom of your cake instead of dispersed throughout.
You’ll make the batter and pour it into your 2 cake pans. Then you’ll add your cream cheese mixture. And then, you’ll add the crumble. Incidentally, the crumble calls for chopped almonds. You can omit those if you wish. I did and not because of a nut allergy. It’s just that my husband ate all the almonds the night before I made this recipe. All of them. Nuts are not safe around this man. He is nuts for nuts. In any event, it came out just fine without them and I don’t think I missed them. Neither did anyone else, apparently. Go forth and bake. Enjoy with a nice cup of hot coffee!
I found this delicious recipe on the Shugary Sweets blog. Click the link below to see the blog and full recipe for this Blueberry Cream Cheese Cake.
CLICK HERE FOR RECIPE
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