Blueberry Coffee Cake

4.5
(109)
89 Reviews
9 Photos

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. 'I like to make it ahead and freeze it for times when I have company for breakfast,' says Melanie Koehn of Colcord, Oklahoma.

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Published on August 3, 2021
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Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ¼ cup butter, softened

  • ⅔ cup sugar

  • 1 egg

  • 1 ⅛ cups all-purpose flour, divided

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup milk

  • 1 cup fresh or frozen blueberries

  • 1 (3 ounce) package cream cheese, cubed

TOPPING:

  • 2 tablespoons all-purpose flour

  • 2 tablespoons sugar

  • 1 tablespoon cold butter

Directions

  1. For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.

  2. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tips

Editor's Note: If using frozen blueberries, do not thaw before adding to batter.