Blueberry Cream Cheese Brunch Buckle |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The cream cheese gives this coffeecake a rich, dense texture, and the crunchy brown sugar streusel tops it off perfectly. Ingredients:
1/2 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
1 cup white sugar |
1/4 cup brown sugar |
2 eggs |
1 tablespoon vanilla extract |
2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
⅓ cup whole milk |
1 pint washed and well drained fresh blueberries |
topping |
1/2 cup brown sugar |
1/2 cup flour |
4 tablespoons melted butter |
1 teaspoon cinnamon |
Directions:
1. Beat together butter, cream cheese and sugars,
2. Add eggs and vanilla.
3. Mix in dry ingredients alternately with milk; beat until smooth.
4. Gently fold in blueberries.
5. Mix dry topping ingredients together with a fork.
6. Stir in melted butter until mixture is crumbly.
7. Pour batter into a greased 9x13 pan.
8. Sprinkle with topping.
9. Bake at 350 degrees for 35 to 40 minutes.
10. NOTE: If you prefer, you can put 1/2 the batter into the pan, sprinkle with 1/2 the topping , spread remaining batter over the topping, then sprinkle batter with remaining 1/2 of the topping.
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