I’m on a roll with recipes that aren’t really good for you. I had blueberries and cream cheese that needed to be used and thought: what can I do with these items? Around the same time, my son asked for a hiatus from waffles for breakfast. So, despite having the brownies, I figured I would venture into coffee cake land. I love coffee cake, it’s an acceptable cake to eat for breakfast! What made this cake appealing was really the fantastic chunks of cream cheese dotted throughout. The cream cheese adds a sweetness and texture that is so unique and incredibly good to contrast with the tart blueberries.
As always, this recipe is very easy and straightforward. No surprises. I saw this recipe on tasteofhome.com and thought I would give it a go. I added lemon zest and lemon juice for a bit of a bright pop.
My son loved this recipe and my husband said it was amazing! So overall, this was a really big hit.
Blueberry Cream Cheese Coffee Cake
Prep Time: 10 minutes
Cook Time: about 40 minutes
1/4 cup butter, softened
2/3 cup sugar
1 teaspoon lemon zest
½ tablespoon lemon juice
1 cup plus 2 tablespoons 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 all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Preheat Oven to 375 degrees Fahrenheit. Grease an 8 inch square baking dish.
For batter, in a large bowl, cream butter and sugar until light and
fluffy. Beat in egg, lemon zest and lemon juice. Combine 1 cup flour, baking powder and salt;
gradually add to creamed mixture alternately with milk.
Toss blueberries with remaining 2 tablespoons of flour. Stir blueberries and cream
cheese into creamed mixture (batter will be thick). Transfer to the greased 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 near the center comes out clean. Cool on a wire rack.