Blueberry Buckle



  • 8 oz cream cheese
  • ¾ cup sugar
  • ¼ cup butter
  • 1 egg
  • 2 cup flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 1 cup blueberries


  • ½ cup sugar
  • ½ cup flour
  • ¾ tsp dry pumpkin pie spice
  • ¼ cup butter


  1. Cut cream cheese block into 8 pieces. Place pieces individually on a cookie sheet and freeze until solid.
  2. Preheat oven to 375.
  3. Mix flour, baking powder, & salt and set aside.
  4. In a mixing bowl, cream butter and sugar and add egg. Slowly add dry mix until completely incorporated.
  5. Stir in vanilla and milk until combined. Fold in blueberries gently.
  6. Pour batter into a greased deep dish pan.
  7. Take cream cheese chunks out of the freezer and place on top of the batter evenly, pushing them in slightly.
  8. In mixing bowl, stir topping ingredients until crumbly. Sprinkle onto the top of the batter and cream cheese.
  9. Bake @ 375 for 45 minutes, or until a knife comes out clean.
  10. Serve warm with a glass of milk and enjoy!

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