One of my favorite things about summer is that there is an abundance of fresh fruit available for a decent price. I love fresh fruit, (as does my daughter!), so I love having the large selection of fruit that tastes so great. The blueberries in this recipe are what first captured my attention. We have been buying and eating blueberries like crazy lately. This crumb cake screams out summer to me! But even better - this can be made with frozen blueberries, so you can enjoy it year round! First, you start with:

• 12 Rhodes dinner rolls, thawed to room temperature
• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 16 ounces of cream cheese, softened
• 1/4 cup cornstarch
• 1 tablespoon grated lemon peel
• 1 cup blueberries (thawed if using frozen)
• 1 cup flour
• 1/4 cup sugar
• pinch of salt
• 5 tablespoons of butter, softened

First, you start off by combining the rolls into one ball. Roll the ball into a 12x17-inch rectangle. Cover it with plastic wrap and cover it while you prepare the filling. Next, cream the butter and sugar until light and fluffy. Add in the eggs, cream cheese, cornstarch and lemon peel, and beat until smooth. Spray a 10x15-inch jelly roll pan with non-stick cooking spray, and place the rolled dough on the pan to cover the bottom and the sides. Spread the cream cheese mixture over the dough. Top the cream cheese mixture with the blueberries. In a bowl, combine the four, sugar and salt. Gradually add the butter using a fork or a pastry cutter. The mixture will resemble crumbs. Sprinkle the crumb topping on top of the blueberries. Let the cake sit for 15 minutes. Bake in a 350F oven for 45-50 minutes. Let cool completely. I found that I liked it best after it had been refrigerated and the cream cheese layer had a chance to really set up. This is such a delicious cake! It's not too sweet, so it would be perfect for a breakfast or a brunch. It's a great way to enjoy the tastes of summer!

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