It's a cheesecake! No, wait—it's a crumb cake! One thing's for sure: This crumb-rich dessert, featuring blueberries and almonds, is super-scrumptious.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix, divided
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup plus 3 Tbsp. cold butter, divided
1/2 cup chopped PLANTERS Smoked Almonds
3 eggs, divided
2/3 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup granulated sugar
1/2 tsp. almond extract
1-1/2 cups blueberries
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Let's Make It
Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
Combine 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
Beat Neufchatel and granulated sugar in same bowl with mixer until blended. Add remaining egg and almond extract; mix just until blended. Pour over cake batter in pan; spread to edges of pan. Top with blueberries and nut mixture.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting to serve.
Prepare using raspberries or blackberries.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.