3tablespoonsgluten-free flour (I preferr Pamelas Baking Mix)
1teaspooncinnamon (heaping)
7tablespoons cold butter (cubed)
Cake
1 regular box of gluten free yellow vanilla cake mix (Whatever brand you prefer)
3 1⁄2ouncesinstant vanilla pudding
1cupmilk (I sometimes use buttermilk)
1⁄2cup softened butter
4largeeggs
2cupsfresh blueberries
8ouncescream cheese, softened
3tablespoonssugar
1teaspoonvanilla
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.