Blueberries And Cream Cheese Coffee Cake Recipe

Name: Blueberries And Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 3/4 cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened; 3 large eggs; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2% Low Fat Milk; 1/4 cup water; 1 teaspoon vanilla extract; Fresh Blueberries; 4 ounces cream cheese; Zest of 1 lemon

Indulge in this irresistible Blueberries and Cream Cheese Coffee Cake! Inspired by a beloved recipe and perfected with fresh-picked blueberries (or slightly thawed frozen), this breakfast treat is a guaranteed family favorite. The moist cake, bursting with juicy blueberries and creamy cream cheese pockets, is topped with a delightful crunchy crumble. Perfect for weekend brunch or a special occasion.

Prep Time 25 mins

Cook Time 80 mins

Calories 376.4 kcal

Protein 11g

Rating 4.0 (4 Reviews)

Blueberries And Cream Cheese Coffee Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberries And Cream Cheese Coffee Cake

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2% Low Fat Milk
1/4 cup water
1 teaspoon vanilla extract
Fresh Blueberries
4 ounces cream cheese
Zest of 1 lemon

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How to Make Blueberries And Cream Cheese Coffee Cake

Preheat oven to 375°F (190°C).
Rinse 2 cups of blueberries in cool water to slightly thaw if frozen.
Gently toss blueberries with 1/4 cup all-purpose flour.
In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 3/4 cups granulated sugar, and 3 large eggs until light and fluffy.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a small bowl, combine 1 cup milk and 1/4 cup water.
Gradually add the dry ingredients (flour mixture) and the wet ingredients (milk mixture) to the creamed butter-sugar-egg mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
Cut 4 ounces cream cheese into small cubes (about 1/4 inch).
Gently fold the cream cheese cubes and blueberries into the batter.
Pour batter into a greased and floured 13x9 inch baking pan.
In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup chopped pecans or walnuts (optional), and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a fork or your fingers to combine until crumbly.
Sprinkle the crumble topping evenly over the cake batter.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Let cool completely before serving. Enjoy!