Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake created by Loves2Teach

A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
  • Combine 2 cups flour, baking powder and salt.
  • Add to creamed mixture alternately with milk and water.
  • Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
  • Pour into greased and floured 13 x 9 inch baking pan.
  • Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
  • Sprinkle over batter.
  • Bake in preheated 375 degree oven for 1 hour.
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RECIPE MADE WITH LOVE BY

@Pinay0618
Contributor
@Pinay0618
Contributor
"A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)"

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  1. bricookie55
    We really enjoyed this coffee cake! It has a great balance of sweet, tart, and tangy. If I were to do anything differently next time, it would be to incorporate the cream cheese with the wet ingredients instead of dicing it and throwing it into the batter. Otherwise, I loved it! Thanks!
  2. carmen.bahm
    I really like the little chunks of cream cheese in this!!! The cake part was nice and moist, and not too sweet. I didnt have any problems reading this recipe like was said in another review. Thanks for sharing!!
  3. Loves2Teach
    Blueberry Cream Cheese Coffee Cake Created by Loves2Teach
  4. Loves2Teach
    Blueberry Cream Cheese Coffee Cake Created by Loves2Teach
  5. Loves2Teach
    I really think that this recipe needs some work... It mentions in the ingredients to divide the butter and sugar, but never mentions how much to divide the flour. Does the 1/4 cup for the blueberries come from the 2 1/2 cups??? Also, how much is supposed to be saved for the topping. My end result looked nice, but did not have a great taste. It was not sweet, in fact more biscuit like, and the blueberries were very tart due to the lack of sugar. Sorry!
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