Blueberry Cream Cheese Coffee Cake

adapted from Cooking LIght Five Star Recipes and Jessie Weaver the Vanderbilt Wife


Yield:  8 servings


Preheat Oven:  350° F.


1/4 cup butter, softened (1/2 stick)

1 cup sugar

4 oz. cream cheese, at room temperature

1 egg

1 cup flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla

2 cups blueberries, fresh or frozen (if frozen, thaw)


1 Tbsp turbinado sugar

1 tsp cinnamon


Prepare a 9-inch cake pan.  Spray with cooking spray.


Using a mixer, beat the butter and cream cheese until creamy.  Gradually mix in the sugar. Add the egg and vanilla and beat well.


In a separate bowl whisk to mix, the flour, baking powder and salt.


Fold in the berries.  


The batter will be very thick.  Spoon it into the prepared pan.  Smooth the top.  Sprinkle the turbinado sugar and the cinnamon over the top.  (Adjust the amount of the turbinado sugar and cinnamon to suit your preference.)  I used less than the amount in the recipe.


Bake the coffee cake for 50-60 minutes.  Check at 50 minutes and bake the additional time if required.  Cool the coffee cake on a wire rack.


Note:  Freezes well.

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