Blueberry Cobbler Crumb Cake

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READY IN: 1hr 30mins
YIELD: 18 Slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 350.
  • Brown Sugar Crumble Topping:
  • Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
  • Cake:
  • Stir the cake mix and instant pudding together and set to the side.
  • Separate 3 egg whites and 3 egg yolks into two bowls.
  • Cream the butter and egg yolks together.
  • Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
  • In a separte bowl whip the egg whites until you see peaks.
  • Gently fold whipped egg whites in with the cake batter until blended.
  • Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
  • Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
  • Gently spread the blueberry batter evenly in pan.
  • In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
  • Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
  • Crumble the Brown Sugar topping on top of the batter.
  • Bake 350 degree oven for 60 minutes. Test center with toothpick.
  • Let cool to set ingredients.
  • Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
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