A simple vanilla cake is covered with fresh blueberries and a cheesecake-like topping. Refrigerate, and then cut into squares. This cake is so easy east and enjoy; plates and forks are optional, just pick-up by hand and eat.

Cheesy Blueberry Cake Squares

Ingredients:

Small amount of vegetable shortening and flour for preparing pan

Batter:

2 cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

2/3 cup milk (preferably whole milk)

1 teaspoon pure vanilla extract

½ cup (1 stick) unsalted butter, room temperature

1½ cups granulated sugar

2 large eggs

Fruit:

2 cups fresh blueberries, rinsed and dried

Topping:

2 (8 ounce) packages cream cheese, room temperature

2 large eggs

¾ cup granulated sugar

1 teaspoon pure vanilla extract

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 325 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour.
   
   Batter:
2. In a large mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
   
   
3. In a small bowl, combine milk and vanilla. Set aside.
   
   
4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
   

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.

With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

5. Add eggs one at a time, beating until thoroughly mixed.
   

Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
 

6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
   
   
7. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
   
   Fruit:
8. Sprinkle the blueberries over the batter in a single layer. Set aside.
   
   Topping:
9. In a medium mixing bowl, beat the cream cheese with an electric hand mixer or wooden spoon until smooth. Add eggs, sugar, and vanilla; beat about 1 minute until mixture is smooth. Spread mixture evenly over the blueberries.
   
   Bake:
10. Bake 55 to 60 minutes or until the topping is firm and set. Remove from oven and place pan on a wire cooling rack to cool completely.
    
    
11. When completely cooled, cover with plastic wrap and refrigerate at least 2 hours before cutting and serving. Refrigerate leftovers.
    
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