Wild Blueberry and Lemon Buckle Cake

• 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

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
3. Combine graham wafer crumbs, 1/4 cup flour, brown sugar, nutmeg and margarine.
4. Beat butter, cream cheese and granulated sugar in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing well after each addition.
6. Gradually beat in remaining flour.
7. Blend in lemon zest and vanilla.
8. Stir in blueberries.
9. Pour into prepared pan.
10. Sprinkle with graham crumb mixture.
11. Bake 1 hour or until toothpick inserted in centre comes out clean.
12. Cool 15 min.
13. Use parchment handles to transfer cake from pan to wire rack.
14. Cool completely.

graham wafer crumbs, flour, brown sugar, ground nutmeg, nonhydrogenated margarine, butter, cream cheese, sugar, eggs, lemon zest, vanilla, fresh wild blueberries

Taken from www.kraftrecipes.com/recipes/wild-blueberry-lemon-buckle-cake-181976.aspx (may not work)