Kathryn's Blueberry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land O Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have! Ingredients:
2 1/4 cups all-purpose flour (i used half whole wheat pastry flour) |
1 1/4 cups sugar |
1/2 cup butter, softened |
1/3 cup milk |
2 eggs |
1 (8 ounce) package cream cheese, softened |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 cup blueberries, fresh or frozen |
2 tablespoons all-purpose flour |
3 tablespoons butter |
1/2 cup all-purpose flour |
1/2 cup firmly packed brown sugar |
1 teaspoon cinnamon |
Directions:
1. Heat oven to 350 degrees.
2. In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
3. Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
4. In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
5. Spoon into greased or buttered 13x9-inch baking pan.
6. In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
7. Sprinkle over batter.
8. Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.
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