Saturday, September 5, 2015

Blueberry Coffee Cake


I'm still baking with blueberries!

Today I'm sharing a coffee cake that has chunks of cream cheese inside:



It was delicious warm, and just as good the next day,too. Very moist! I liked the ratio of blueberries to cake, there were some in every bite. The only change that I would make to this recipe is to add some sugar to the cream cheese and then drop spoonfuls of it into the dough and stir it in gently. I'll give that a try next time!


Blueberry Coffee Cake
(T of H)

1/4 c. butter, softened
2/3 c. sugar
1 egg
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. blueberries (toss with 2 Tbsp. flour)
3 oz. cream cheese, cubed

Topping:
2 Tbsp. flour
2 Tbsp. sugar
1 Tbsp. cold butter

Cream the butter and sugar. Beat in the egg. Combine the flour, salt, and baking powder. Add to creamed mixture alternately with the milk. Gently fold in the blueberries and cubes of cream cheese. Pour into a greased 8" pan. Combine the butter, sugar and flour for the topping until crumbly Sprinkle on top and bake at 375 for 40 to 45 minutes until a toothpick comes out clean.

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