July 1, 2009
Blueberry Cream Cheese Coffee Cake

I made this yesterday for my family -- I ate a bit too -- absolutely delicious.

I found the recipe from There is No Place Like Home ... lots of yummy recipes and crafts on her blog. With blueberries 99 cents a pint -- I stocked up some for the freezer. The image is credited to Kelli as well, since my camera is giving me error messages! Ugh.

Blueberry Cream Cheese Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup milk
2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. cream cheese, chilled
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup flour
3 tablespoons butter, cut into cubes

Preheat oven to 350F. Cream butter and sugar in large mixing bowl. Add eggs, vanilla and milk. In a separate bowl, combine 1 3/4 cups of the flour, baking powder, baking soda and salt. Add to butter mixture and blend well.

Cut cream cheese into small cubes. Set aside. Combine blueberries and remaining 1/4 cup flour in small bowl. Add blueberries, along with the cream cheese cubes to cake batter and gently fold in. Spread in a greased 9 x 13 pan.

Topping: Mix brown sugar, cinnamon and flour together in small bowl. With a pastry blender, two knives or your fingers blend in butter until crumbly. Sprinkle over cake. Bake for 30-35 minutes or until toothpick comes out clean



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