Blueberry Bubble Cake
Using a fluted cast iron cake pan, this wonderful blueberry cake is a great way to finish any meal or start the day.
Ingredients
- 2 cans of large refrigerated buttermilk biscuits
- 1/2 cup granulated sugar
- Two 8oz blocks cream cheese
- 1 cup powdered sugar
- 4 Tablespoons milk
- 12 oz bag frozen blueberries
Directions
- preheat oven to 350 degrees
- grease Carolina Cooker Fluted Cake pan
- cut biscuits into 1 inch pieces, toss in granulated sugar, add to large bowl
- cut blocks of cream cheese into chunks, put in small microwavable bowl with powdered sugar
- Microwave in 30 second intervals just until soft enough to mix, not melted
- add milk to cream cheese mix
- fold cream cheese mix into biscuits
- fold blueberries into biscuit/cream cheese
- Transfer to Carolina Cooker Fluted Cake pan
- Bake at 350 degrees for 45- 50 minutes. Until top is slightly browned and cake feels firm, not doughy
- Enjoy!
