The Absolute Best Moist Buttery Blueberry Coffee Cake
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! :)
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DIRECTIONS
- 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.
- Delicious!
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