Crumb-Topped Blueberry Coffee Cake Recipe

4.5 20 24
Crumb-Topped Blueberry Coffee Cake Recipe
Crumb-Topped Blueberry Coffee Cake Recipe photo by Taste of Home
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Crumb-Topped Blueberry Coffee Cake Recipe

Read Reviews
4.5 20 24
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 3 ounces cream cheese, cubed
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter

Directions

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 until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in 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 piece: 277 calories, 12g fat (7g saturated fat), 59mg cholesterol, 219mg sodium, 38g carbohydrate (22g sugars, 1g fiber), 4g protein.

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  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 3 ounces cream cheese, cubed
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter
  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 in 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

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Reviews forCrumb-Topped Blueberry Coffee Cake

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MY REVIEW
Bugsli User ID: 6595771 285495
Reviewed Mar. 23, 2018

"Love this recipe I have made this since first published. I add vanilla to the batter, use 1/3 less fat cream cheese and add freshly grated nutmeg to the topping - because I love nutmeg. This is one of my go to recipes if I can’t think of anything else."

MY REVIEW
Victoria User ID: 9419653 283132
Reviewed Feb. 3, 2018

"I just made this!! It is Delicious!!! I Love ?? it!!! Turned out fabulous!!!! Highly recommend!!!"

MY REVIEW
Queenlalisa User ID: 15400 250142
Reviewed Jul. 6, 2016

"This was a nice quick dessert. I had a lot of fresh blueberries and wanted something different than a cobbler. Everyone loved this."

MY REVIEW
lisajens User ID: 1652717 247805
Reviewed May. 2, 2016

"Made this for brunch yesterday-it was delicious! Everyone loved it. I doubled the crumb topping, and tossed the cream cheese cubes in flour before adding to batter. They were fairly evenly distributed in the cake. I also made a glaze with powder sugar, lemon juice and cream cheese and drizzled it over the top while it was warm! A definite keeper!!"

MY REVIEW
Alarock User ID: 8474857 230813
Reviewed Aug. 6, 2015

"easy recipe and simple ingredient list! This recipe is nice if you are looking to make something in a 8x8 square baking dish. I cubed the cream cheese and leth it soften at room temp, and added after I mixed in the blueberries. Came out perfect at 40 mins."

MY REVIEW
KEMull55 User ID: 8290128 222666
Reviewed Mar. 13, 2015

"Mine came out so dry. It was simple to assemble and it looked amazing! I don't know why it was so dry. It looks dry even when cut. :( Ideas?"

MY REVIEW
Loiscooks User ID: 3656565 218630
Reviewed Jan. 23, 2015

"Very, very good. I do think next time I may make more topping. I agree with those who said the cream cheese needs to be softened first. Maybe softening it in order to swirl it through might help. I did have some areas where there was no cream cheese at all. Still, though, this was a delicious coffee cake and I will make it again."

MY REVIEW
TerriAlabama User ID: 7896669 57902
Reviewed Jul. 20, 2014

"Was concerned about the bland comment below. Not bland at all. It is WONDERFUL! I like that you include the cream cheese at the end so the little morsels are in there like a treat. I made in a loaf pan."

MY REVIEW
emcook3 User ID: 3449092 57198
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
thyme1201 User ID: 7299251 205964
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"

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