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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."—Melanie Koehn, Colcord, Oklahoma
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 277 calories, 12 g fat (7 g saturated fat), 59 mg cholesterol, 219 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Coffee Cake in Quick Cooking May/June 2004, p21
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Reviewed on Sep. 28, 2011 by janalamar
this recipe is amazing and it is super quick to make...love it
Reviewed on Feb. 28, 2011 by janalamar
it's very yummy even my doughter who is sooooooooooooo picky when it comes to food loves it soo much and loves helping me make it
Reviewed on Dec. 30, 2010 by cklayum
Great! soften the cream cheese first.
Reviewed on May. 09, 2010 by UPmomof3
I made three of these for Mother's Day. One for my mom, her co-worker and one for myself. Not only is it simple to make, but delicious!! My dad kept asking where I bought it from. It is a definite keeper and I will be making it this summer to take along camping!
Reviewed on Oct. 07, 2009 by rudylenak
was delicious
Reviewed on Oct. 03, 2009 by rudylenak
Reviewed on Aug. 21, 2009 by mcjuarez
super moist-will make again!
Reviewed on Jun. 20, 2009 by carolynstanek
Superb!
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