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How To make Blueberry Cream Cheese Coffeecake
filling: 12 ounces cream cheese
softened
1/3 cup sugar
1 egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla
streusel: 1 stick unsalted butter :
softened
1 cup sugar
2/3 cups flour
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
batter: 1 stick unsalted butter -- softened
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup milk
3 cups picked over blueberries
Preheat oven to 375 degrees and butter a 13 by 9-inch glass baking dish. Do not use a metal baking dish.
Make filling: With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
Make streusel: In a small bowl blend together streusel ingredients until crumbly.
Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in blueberries gently but thoroughly.
To assemble cake: Spread 2 1/2 cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.
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Blueberry Cream Cheese Coffee Cake
Made with fresh blueberries and a cream cheese filling with buttery crumbs
MOIST Lemon Blueberry Coffee Cake!! And it’s vegan ????
Blueberry Crumb Cake with Cream Cheese #shorts
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This Blueberry Crumb Cake with Cream Cheese is SO GOOD!
Simple to make this *Blueberry Coffee Cake* has a layer of cream cheese goodness over the cake and it's all topped with a bit of crunchy sweetness. A delicious addition to your brunch or breakfast buffet, it also makes the perfect dessert! The complete recipe is found below, and can also be found in a printable version at :
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*EQUIPMENT USED:* (affiliate)
Mini Liquid Measuring Cup:
*BLUEBERRY CRUMB CAKE*
INGREDIENTS:
For the Cake:
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
1.5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1-2 Tablespoons flour for tossing blueberries
1.5 cups fresh blueberries
For the Cream Cheese Layer:
8 ounces cream cheese at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla
For the Topping:
1/4 cup butter (cold and cut into small pieces or frozen & grated)
1/4 cup brown sugar
1/4 cup sugar
1/3 cup all purpose flour
1/2 cup chopped pecans (optional)
INSTRUCTIONS:
For the Cake:
1. Cream butter and sugar together until blended. Add egg and mix well.
2. Blend 1.5 cups flour, baking powder and salt in separate bowl.
3. Toss blueberries in 1-2 Tablespoons of flour in small bowl.
4. Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
5. Gently fold in the blueberries and pecans, if desired.
For the Cream Cheese Filling:
1. Blend all ingredients together until smooth.
For the Topping:
1. Blend sugars and flour. Cut butter in with a pastry blender or toss frozen and grated butter into flour mixture.
Assemble and Bake:
1. Spread cake batter in a 9x9 inch square baking pan that has been greased and floured, or sprayed with baking spray like Bakers Joy.
2. Spread cream cheese filling mixture on top.
3. Sprinkle crumb topping over cream cheese layer.
4. Bake 40-50 minutes in a 350 degree (F) oven.
ADDITIONAL BLUEBERRY RECIPES:
Blueberry Orange Nut Bread:
Blueberry Cupcakes with Cream Cheese Frosting:
Sourdough French Toast:
#biscuitsandburlap