How To make Blueberry Cream Cheese Coffeecake

Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*

Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice

Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.

Amazing Blueberry Cheesecake Recipe

Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.

RECIPE:

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MOIST Lemon Blueberry Coffee Cake!! And it’s vegan ????

Cream Cheese Coffee Cake | Easy Cream Cheese Coffee Cake Recipe | MOLCS Easy Recipes

Cream Cheese Coffee Cake


13 x 9 Pan -greased 350° 40-45 minutes


Filling

2 - 8oz Cream Cheese - softened
1/2 C Sugar
1 Egg
1/2 tsp Vanilla

Mix all ingredients until well blended. Set aside.


Cake

3 C Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 C Butter
1 C Sugar
4 Eggs
1 tsp Vanilla
1 C Sour Cream

Mix flour, baking soda, baking powder & salt in small bowl

Cream butter & sugar together in large bowl until light & fluffy. Add vanilla and eggs one at
a time, add vanilla & mix well. Slowly add flour and sour cream, alternating until well mixed.

Grease 13 x 9 baking pan. Add 1/2 cake batter to pan, spread cream cheese filling and add remaining batter.


Topping (you can double these amounts, you never have enough crumb topping)

1/4 C Sugar
1/4 C Flour
3 Tbsp Butter
Sprinkle of Cinnamon

Mix all together in a small bowl cutting with a fork until crumbs appear. Sprinkle over
top of cake.

Bake 40-45 minutes- Cool on rack
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Music: Hep Cats by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#coffeecake #cheesecake #easyrecipe #molcs

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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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

Blueberry Cream Cheese Bars

These bars have a creamy filling, tart berries and a buttery oat crumble on the bottom and top!