Blueberry Cream Cheese Coffee Cake

Moist and delicious… quick and easy to make.. you can’t ask

for more… this Blueberry Cream Cheese Coffee Cake has it all.

TIPS

I use fresh blueberries.. in my opinion… you can’t beat

them.. but if you must use frozen.. don’t defrost them first.. it will totally

discolor the batter.

I used a whole pint… that’s about 2 cups.

When I cube my cream cheese.. I try to make them very small…

they do tend to clump in the batter when you mix them in… but at least you don’t

have lots of large clumps of cream cheese.

You want to evenly distribute it as best as possible so every piece has

some yummy cream cheese.

Whole milk works best.. I wouldn’t recommend you sub a lower

fat milk. I like to get small containers

of whole milk for baking and some cooking since we’re non-fat milk

drinkers. Some recipes just need the

whole milk and this is one of them.

When mixing the flour with the baking powder and salt, use a

wire whisk to get it evenly disbursed.

I use a fork to cut in the butter for the topping. You want to get the butter and flour/sugar

crumbly.

I hope you try this delicious coffee cake!

Recipe: Blueberry Cream Cheese Coffee Cake

All you need:

them.

In a large mixing bowl, cream the butter and sugar until

light and fluffy. Beat in the egg. Add ½ the flour and beat it.. then ½ the milk

and continue beating it. Add the

remaining flour then the remaining milk beating in between additions.

Stir in the prepared blueberries and tiny cream cheese

cubes. Spread the batter into the

prepared baking dish.

In a small bowl, mix the topping (flour and sugar) and cut

in the cold butter until crumbly.

Sprinkle the topping over the top of the batter.

Bake at 375 degrees F for 40-45 minutes (mine took 40

minutes) or until a toothpicj inserted in the center comes out clean.

Cool before cutting.