Wild Blueberry and Lemon Buckle Cake

Wild Blueberry and Lemon Buckle Cake
Try our Wild Blueberry and Lemon Buckle Cake recipe. This old-fashioned single-layer cake is topped with a delicious streusel topping

What You Need:
1 cup graham wafer crumbs
3-1/4 cups flour, divided
1/3 cup packed brown sugar
1/2 tsp. ground nutmeg
3 Tbsp. non-hydrogenated margarine, melted
1 cup butter, softened
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2-1/2 cups granulated sugar
6 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
3 cups fresh wild blueberries

Make It:
Tap or click steps to mark as complete
Heat oven to 350ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine graham wafer crumbs, 1/4 cup flour, brown sugar, nutmeg and margarine.
Beat butter, cream cheese and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in remaining flour. Blend in lemon zest and vanilla. Stir in blueberries. Pour into prepared pan. Sprinkle with graham crumb mixture.
Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 15 min. Use parchment handles to transfer cake from pan to wire rack. Cool completely.