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Blueberry Cream Cheese Coffee Cake


Blueberry Cream Cheese Coffee Cake



1/2 glass butter, room temperature

1 1/2 container sugar

2 eggs

2 1/4 mugs all-purpose flour, divided


1 tsp preparing powder

1/2 tsp salt

1 glass milk

2 glasses blueberries (new or frozen)

6 oz cream cheese, cubed


For the piece topping:

1/4 glass all-purpose flour

1/4 container brown sugar

2 Tbsp butter, cold


-Preheat stove to 375. Line a 13×9 inch heating dish with aluminum thwart and splash with non-stick cooking shower. Set aside.


-In a expansive bowl, cream butter and sugar until light and fluffy.

-Beat in eggs.Combine 2 mugs flour, preparing powder and salt; continuously include flour blend to butter blend on the other hand with milk.

-Toss blueberries with remaining flour. Mix blueberries and cream cheese into creamed blend (player will be thick). Exchange to arranged preparing dish.

-For topping, in a little bowl, combine flour and sugar.Cut in butter until brittle. Sprinkle over batter.

-Bake at 375° for 40-45 minutes or until a toothpick embedded close the center comes out clean. Cool on a wire rack.


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