1 teaspoon water

1 cup Pamelas Baking and Pancake Mix

1/3 cup sugar

¼ cup cold margerine

¼ teaspoon baking powder

¼ teaspoon baking soda

1/8 teaspoon salt

1/3 cup plain greek yogurt

1 egg (beaten)

½ teaspoon Nielsen-Massey vanilla extract

3 ounces softened cream cheese

½ teaspoon lemon juice

¼ cup sliced almonds

DIRECTIONS:

1). In a pan over medium heat, bring blueberries and apple juice to a boil. Blend the cornstarch and water together and add to blueberries to thicken. Let this cool.

2). Mix the flour with the sugar. Add the cold butter and with pastry blender cut in till it looks like coarse crumbs. Reserve 1/8 cup of the mix to the side.  Then stir in the baking powder, baking soda and salt.

3). Mix the yogurt, ½ of the beaten egg,and vanilla together. Stir this into the flour mix.  Spray the pan (9x6x2”) and add thi s mixture.

4). Beat the softened cream cheese , sugar,and other ½ of egg and lemon juice together till smooth. Spread this over the batter leaving ½ inch border. Now spread the cooled blueberries over the cream cheese. Stir the almonds into the reserved flour/sugar/margerine mix. Sprinkle this over the edges of the cake.

5). Bake about 30 minutes  at 350*. Let cool before serving.