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Desserts - Blueberry Cheesecake Cupcakes

  • 12 vanilla wafers
  • 8 ounces cream cheese, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons all-purpose flour
  • 1 cup blueberries

Preheat oven to 325°. Line 12 standard muffin cups with foil cupcake liners. Place 1 vanilla wafer in the bottom of each liner.
In a large bowl, beat together cream cheese and sugar on medium speed until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla, and lemon rind. On low speed, beat in flour; stir in blueberries. Spoon batter evenly onto vanilla wafers.
Bake for 35 to 40 minutes or until cupcakes are set. Cool in pan on a wire rack for 20 minutes. Remove to rack to cool.
Yield: 12 cupcakes.
Submitted By: Dianne Broyles
Piney Flats
Washington Farmers Co-op
Number of Servings: 12
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