This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)
- 3 cups flour
- 1 teaspoon baking powder (use semi-heaping teaspoonful)
- 1 teaspoon baking soda (use semi-heaping teaspoonful)
- 1 1⁄4 cups sugar
- 2 teaspoons vanilla or 2 teaspoons almond extract
- 1 cup butter, softened (no substitutes!)
- 2 large eggs
- 1⁄4 cup milk
- 3 tablespoons whipping cream, unwhipped
- 1 (8 ounce) package cream cheese, softened
- 3 cups blueberries (fresh or frozen)
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon (can use more if desired) (optional)
- 3 tablespoons soft butter
- Set oven to 350° (set oven rack to second-lowest position).
- Grease a 13 x 9-inch baking dish.
- In a bowl sift together the first 3 ingredients.
- In a small bowl mix together the milk with whipping cream; set aside.
- In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
- Add in eggs and cream cheese; beat until thoroughly blended.
- Add in the flour mixture alternately with milk/cream mixture.
- Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
- Spread the remaining batter over blueberries.
- For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
- Sprinkle on top of the cake batter.
- Bake for about 45-50 minutes, or until cake tests done.
PRO! This recipe is totally pro. The only differences that I made were out of personal preferences. Instead of milk and cream, I used buttermilk. Since I'm always looking to reduce on sugar, I used 1/2 Splenda and 1/2 Sugar. Didnt want to deviate too much because I know that the filling and topping wont have that CRUNCH if you remove the sugar for that. I also cheated and used Self Rising Flour instead of measuring out the A P Flour and such. I'm just lazy like that. I didnt sift it, but I "did" sprinkle it into my wet mixture and remembered not to over mix. I also used 1/2 butter and 1/2 canola oil, making sure that I drizzled left over melted butter on top of entire topping of cake. I would have taken a picture, but it was absolutely "IDENTICAL" to the picture. I was amazed!!!! This will be my special blueberry recipe from now on. I dont even want to look for another. I'm good now. Thank you to who ever created this original recipe. Love you forever!!!
This was the most excellent coffee cake. It got RAVE Reviews last sunday when I made it for my family.. everyone wanted the recipe.. I didn't change a thing.. made just as recipe stated.. it was perfect.. thanks for posting this recipe.. will be a family favorite for years to come..
Soooo good! I did a couple things a little differently so that I could use what I had on hand, like reduced-fat cream cheese instead of regular and using half and half in place of the milk and whipping cream. I also used four cups of blueberries instead of 3 and used brown sugar in the topping instead of white. This cake is so flavorful and moist. I can't wait to have another piece tomorrow morning!