Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
In small bowl stir together flour, baking powder and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries.
Batter will be very thick. Pour into prepared pan and smooth the top.
In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.
Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 73 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 55.8mg||17 %|
|Sodium 606.8mg||21 %|
|Potassium 50.1mg||1 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 186
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"I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert." —
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