Crumb-Topped Blueberry Coffee Cake
TOTAL TIME: Prep: 10 min. Bake: 40 min.
YIELD: 8 servings.
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
Ingredients
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1/4 cup butter, softened
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2/3 cup sugar
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1 large egg
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1 cup plus 2 tablespoons all-purpose flour, divided
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup whole milk
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1 cup fresh or frozen blueberries
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3 ounces cream cheese, cubed
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TOPPING:
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2 tablespoons all-purpose flour
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2 tablespoons sugar
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1 tablespoon cold butter
Directions
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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.
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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.
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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.
Nutrition 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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