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Crumb-Topped Blueberry Coffee Cake

 Crumb-Topped Blueberry Coffee Cake
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
6-8 ServingsPrep: 10 min. Bake: 40 min.


  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 cup plus 2 tablespoons King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 package (3 ounces) cream cheese, cubed
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter


  • For batter, in a large bowl, cream butter and sugar until light and
  • fluffy. 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.
  • For topping, in a small bowl, combine flour and sugar. Cut in butter

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Crumb-Topped Blueberry Coffee Cake (continued)

Directions (continued)

  • until crumbly. Sprinkle over batter. Bake at 375° for 40-45
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool on a wire rack. Yield: 6-8 servings.
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.