-
1
Preheat Oven to 350.
-
2
Brown Sugar Crumble Topping:
-
3
Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
-
4
Cake:
-
5
Stir the cake mix and instant pudding together and set to the side.
-
6
Separate 3 egg whites and 3 egg yolks into two bowls.
-
7
Cream the butter and egg yolks together.
-
8
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.
-
9
In a separte bowl whip the egg whites until you see peaks.
-
10
Gently fold whipped egg whites in with the cake batter until blended.
-
11
Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
-
12
Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
-
13
Gently spread the blueberry batter evenly in pan.
-
14
In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
-
15
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.
-
16
Crumble the Brown Sugar topping on top of the batter.
-
17
Bake 350 degree oven for 60 minutes. Test center with toothpick.
-
18
Let cool to set ingredients.
-
19
Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
