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Crumb-Topped Blueberry Coffee Cake Recipe
Crumb-Topped Blueberry Coffee Cake Recipe photo by Taste of Home

Crumb-Topped Blueberry Coffee Cake Recipe

Read Reviews (13)
4.6 13
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 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
  • TOPPING:
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter

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.

Directions

  1. 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.
  2. 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.
  3. For topping, in a small bowl, combine flour and sugar. Cut in butter 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Coffee Cake in Quick Cooking May/June 2004, p21

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.

Reviews for Crumb-Topped Blueberry Coffee Cake(13)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 17, 2013

This was a great recipe, easy and fast to make. I used 1/2 cup of blueberries and 1/2 cup of black berries instead of all blueberries.

MY REVIEW
Reviewed Jun. 11, 2013

was very good...I was hoping the cream cheese would have melted out a bit instead of staying in a chunk so I may soften it an mix it in next time but overall really really yummy

MY REVIEW
Reviewed Apr. 7, 2013

Has become a family favorite. Everyone loves it.

MY REVIEW
Reviewed Feb. 8, 2013

This coffee cake came out bland and although I mixed the frozen berries with flour they all sat at the bottom. A much more enjoyable blueberry coffee cake came from Taste of home and was called Blueberry crunch cake. That was a 5 star. I've made that one several times and never disappointed.

MY REVIEW
Reviewed Aug. 18, 2012

I believe I have made this recipe & any recipes which I'd rated as excellent, I turn to them time and again!

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