The Absolute Best Moist Buttery Blueberry Coffee Cake

photo by jbaker7901





- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 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)
-
TOPPING
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon (can use more if desired) (optional)
- 3 tablespoons soft butter
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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Reviews
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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!!!
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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!
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This is the BEST COFFEE CAKE in the world! Mine turned out exactly like Calee's beautiful photograph. It was simple to make and it tastes amazing. I had use a couple of tablespoons of sour cream instead of the whipping cream (I was out of whipping cream) and I used frozen blueberries. It was so delicious. This is a ten star winner! Thanks again Kitten for an outstanding recipe.
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Tweaks
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I can definitely see why this recipe is called "The Absolute Best"! I had been looking for a good blueberry coffee cake and THIS IS IT! When making the batter, I did find it to be somewhat dense. To remedy this to my liking, I increased the milk by adding an additional 2 Tbsp and used almond milk instead of regular milk and increased the heavy whipping cream to 1/4 cup. I mixed in 1/2 cup of slivered almonds with the crumble and added a glaze to the top after it had cooled. For the glaze, I used 1 1/2 cups of powdered sugar, 1/2 tsp almond extract and 4-5 Tbsp almond milk. I also found that I needed to increase the baking to an hour. This could have been because I used frozen blueberries. I will definitely make this recipe again and I will also be adding it to my personal cookbook.
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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!