Shelly's Recipe

BLUEBERRY COFFEE SHEET CAKE

Category: Cakes

3 cups flour
1 tsp baking powder (use a semi-heaping tspful)
1 tsp baking soda (use a semi-heaping tspful)
1 1/4 cups sugar
2 tsp vanilla
1 cup butter, softened (no substitutions)
2 large eggs
1/4 cup milk
3 tbsp heavy (33-35%) whipping cream
1 (8 oz) pkg cream cheese, softened
3 cups blueberries, fresh or unthawed frozen

Topping:
3/4 cup sugar
1/4 cup flour
1/2 to 1 tsp cinnamon
3 tbsp soft butter

Preheat oven to 350. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan.

In a bowl sift the flour with baking powder and baking soda (no salt added to this recipe) set aside.

In a small bowl mix the milk with heavy cream; set aside.

In a large bowl, cream the butter with sugar and vanilla for 3 minutes or until fluffy. Beat in eggs and continue beating for about 3-4 minutes (no less that 3 minutes). Beat in cream cheese until well blended.

Alternately mix in the flour mixture with the heavy cream mixture until just combined. Spread half of the batter into baking pan, then sprinkle the blueberries evenly over the top. Spread the remaining batter over the blueberries.

For the topping; in a small bowl combine the sugar with flour and cinnamon; using fingers mix in the soft butter until blended, then sprinkle over the cake batter. Bake for 45-50 minutes or until cake tests done.

NOTE: Best when served warm with vanilla ice cream.