Search
by Ingredient

Blueberry Cream Cheese Coffeecake

StarHalf starEmpty starEmpty starEmpty star

Your rating

Blueberry Cream Cheese Coffeecake

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

 

Yield

10 servings

Prep

30 min

Cook

65 min

Ready

100 min

Ingredients

Amount Measure Ingredient Features
filling
12 ounces cream cheese
softened
Camera
cup sugar
Camera
1 eggs
* Camera
1 tablespoon lemon juice
fresh
Camera
1 teaspoon vanilla extract
Camera
streusel
½ cup butter, unsalted
softened
Camera
1 cup sugar
Camera
cups all-purpose flour
Camera
1 ½ teaspoon cinnamon
Camera
¼ teaspoon salt
Camera
batter
½ cup butter, unsalted
softened
Camera
1 ¼ cup sugar
Camera
2 large eggs
Camera
2 teaspoons vanilla extract
Camera
4 cups all-purpose flour
Camera
1 tablespoon baking powder
plus 1 teaspoon
Camera
1 teaspoon salt
Camera
1 cup milk
Camera
3 cups blueberries
picked over
Camera

Ingredients

Amount Measure Ingredient Features
filling
346.8 ml/g cream cheese
softened
Camera
79 ml sugar
Camera
1 each eggs
* Camera
15 ml lemon juice
fresh
Camera
5 ml vanilla extract
Camera
streusel
1 each butter, unsalted
softened
Camera
237 ml sugar
Camera
158 ml all-purpose flour
Camera
7.5 ml cinnamon
Camera
1.3 ml salt
Camera
batter
1 each butter, unsalted
softened
Camera
296 ml sugar
Camera
2 large eggs
Camera
1E+1 ml vanilla extract
Camera
946 ml all-purpose flour
Camera
15 ml baking powder
plus 1 teaspoon
Camera
5 ml salt
Camera
237 ml milk
Camera
7.1E+2 ml blueberries
picked over
Camera

Directions

Preheat oven to 375℉ (190℃) and butter a 13 by 9-inch glass baking dish . Do not use a metal baking dish.

Make filling:

With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.

Make streussel:

In a small bowl blend together streussel ingredients until crumbly.

Make batter:

In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.

In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in blueberries gently but thoroughly.

To assemble cake:

Spread 2½ cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter.

Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.

Blueberry Cream Cheese Coffeecake
Blueberry Cream Cheese Coffeecake



* not incl. in nutrient facts Arrow up button

Comments


anonymous

This has always been a hit in our house. Perfect summer treat!

 

 

Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 75939% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 433mg 18%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 11%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 9%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe