"You can't use up creativity. The more you use, the more you have." ~ Maya Angelou
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
- 3 cups flour
- 1 semi-heaping teaspoon baking powder
- 1 semi-heaping teaspoon baking soda
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 large eggs
- 1/4 cup milk
- 3 tablespoons whipping cream
- 8 ounces cream cheese, softened or 8 ounces yogurt
- 3 cups blueberries
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 + teaspoon cinnamon
- 3 tablespoons soft butter
Set oven rack to lowest position and preheat oven to 350 degrees F. Grease a 13 x 9 inch baking dish.
In a bowl sift together flour, baking powder and baking soda. In a small bowl mix together the milk and cream.
In another bowl cream the butter, sugar and vanilla until sugar granules are dissolved, about 4 minutes. Add eggs and cream cheese; beat until thoroughly blended.
Alternately add flour mixture and milk/cream mixture. Then stir in blueberries and spread batter in prepared baking dish.
Mix topping ingredients with pastry pastry blender or fork and sprinkle on top of the batter.
Bake for 45-50 minutes, until cake tests done.