Blueberry cream cheese cake

And now is this time again of Secret Recipe Club, and always enjoy so much!

My assignment was Erin from  Making memories with your kids 

and I love her recipes, and  finally I choose this Blueberry Cream cheese  and we love it!
Thanks Erin:)

Ingredients

Bread
1/2 cup butter
1/2 cup sugar
1/4 tsp. salt
1 teaspoon vanilla
2 egg yolks
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup sugar
 2 cup frozen or fresh blueberries

Cream cheese filling

8 ounces cream cheese softened
1/2 cup sugar
1 tablespoon flour
1 egg

For the glaze
2 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon water

Method
Make the cream cheese filling first. Beat all of the ingredients until smooth. Set aside
Make the glaze mix the sugar,vanilla and water until you have a cream. Set aside.

In a large bowl,cream the butter and sugar together until light and fluffy.Add the vanilla and mix. Add the egg yolks (the whites will be used later so save them)
and mix well. Alternate adding the flour and baking powder and the milk. Mix after each addition.
In another bowl put the blueberries and about 1 tablespoon of flour. Gently stir to coat.
In another bowl beat the egg whites until soft peaks form. Add the 1/4 cup sugar, 1 tablespoon at a time, until egg whites are stiff. Fold the egg whites into the batter mixture. 
Gently fold in the blueberries.Stir.
Pour half of the batter into 1 or  two  prepared pans (I used two)
Spread the cream cheese mixture over the batter and then top with the remaining batter.
Bake in 180°c (350 degree) oven for 50 minutes.
Spread the glaze over the cakes.
Let cool completely  before removing from the pan.

An InLinkz Link-up

print recipe here

EN ESPAÑOL

Cake con arándanos