Cream Cheese and Blueberry Coffee Cake - Recipe

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CREAM CHEESE AND BLUEBERRY
COFFEE CAKE

1/2 c. butter
1 1/4 c. sugar
2 eggs
2 1/4 c. flour
1 tbsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. water
2 c. blueberries
1 (8 oz.) pkg. cream cheese, cubed

TOPPING:

1/4 c. sugar
1/4 c. flour
2 tbsp. butter
Powdered sugar

Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt; alternately with combined milk and water, mixing well after each addition. Toss blueberries with remaining flour. Fold into batter with cream cheese. Pour into greased and floured 13"x9" pan.

TOPPING: Combine sugar and flour, cut in butter with fork until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 1 hour. Cool. Dust with powdered sugar before serving.

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recipe reviews
Cream Cheese and Blueberry Coffee Cake

· Mar 11 · #96219

MaryAnne M. (Pennsylvania) says:

This coffee cake was delicious! I was a little hesitant and wasn't sure how the cream cheese would cook and present in the finished product. It had a gently sloping peak and valley effect. I did not add powdered sugar at the end...I did not feel it needed any. I used frozen wild blueberries thawed and drained. I used neufchatel cheese instead of cream cheese. I will return to this recipe again. I am thinking this will be a nice addition to Easter Brunch!

· Nov 5 · #146016

Debra Kennedy (California) says:

This is yummy! Took this to my church bible study group. They all loved it! Good without powdered sugar too.

· Apr 26 · #155018

Denise (Washington) says:

So yummy! I only baked for 40 minutes, not the hour.

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