Blueberry Cream Coffee Cake Recipe

Name: Blueberry Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1-1/4 cup Sugar; 2 whole Eggs; 2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Soda; 1/2 teaspoons Salt; 1/3 cups Milk; 1 teaspoon Vanilla; 8 ounces, fluid Cream Cheese, Softened; 2 cups Blueberries; 1/2 cups Brown Sugar; 1/2 cups Flour; 1 teaspoon Cinnamon; 3 Tablespoons Butter

Servings: persons

1/2 cups Butter
1-1/4 cup Sugar
2 whole Eggs
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Soda
1/2 teaspoons Salt
1/3 cups Milk
1 teaspoon Vanilla
8 ounces, fluid Cream Cheese, Softened
2 cups Blueberries
1/2 cups Brown Sugar
1/2 cups Flour
1 teaspoon Cinnamon
3 Tablespoons Butter

1
Cream 1/2 cup butter and 1 1/4 cup sugar; add eggs.
2
Sift flour, baking powder, soda and salt. Add to creamed mixture.
3
Add milk, vanilla, cream cheese. Stir well.
4
Gently fold in blueberries. Spread in a greased 9 X 13 inch pan.
5
Combine the 1/2 cup brown sugar, 1 tsp. cinnamon, 3 Tbsp. butter and 1/2 cup flour. Cut in butter until it resembles peas.
6
Sprinkle over cake batter. Bake at 350 degrees for 40-50 minutes. Fabulous!

1081

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Butter, 1-1/4 cup Sugar, 2 whole Eggs, 2 cups Flour, and more.

Yes, Blueberry Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cream Coffee Cake

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