Berry cream cheese cake

Ingredients
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened*
3/4 cup granulated sugar
1/2 cup butter softened*
1-3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or frozen berries

Directions
1. In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spread fresh or frozen berries on top.

2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Cut into squares; serve warm. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.

Nutrition Facts
Servings Per Recipe 24 servings
Calories 157,
Total Fat (g) 8,
Saturated Fat (g) 3,
Cholesterol (mg) 28,
Sodium (mg) 144,
Carbohydrate (g) 20,
Protein (g) 2,
Vitamin A (DV%) 9,
Calcium (DV%) 2,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet

recipe from http://www.bhg.com/

Blueberry Muffin

1/2 cup old-fashioned oats
1/2 milk
1 egg
1/2 cup vegetable oil
1/2 cup minus 2 tbsp sugar

1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

In a large bowl, combine oats and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.