Blueberry Cream Cheese Coffee Cake, Need I Say More?

Blueberry Cream Cheese Coffee Cake, Need I Say More?

Once again I have been lured by the folks at King Arthur Flour.  You are going to think I am a King Arthur Flour groupie and I just might be- I love their products, and each and every one of their recipes that I have tried have all been winners!  So here we go again with another of their recipes featured in one of their “Baking Sheets”.

This coffee cake is a winner and I knew it when I saw it in their Baking Sheet.  Maybe I was sucked in because of the  blueberries as I am a self proclaimed blueberry fanatic.  Yep that’s it, nevermind the cream cheese layer or the crumb topping or that it would taste so great with a honking (did I just say that) huge cup of coffee!

You must make this and you must make it when the in-laws come over !  If you are” lucky” enough to have them stay overnight, make this coffeecake the day before and look like a winner the next morning.  At least you can try.

Here is the recipe as I made it:


1/2 c unsalted butter

3/4 c sugar

2 large eggs, room temperature

1 cup of all purpose flour

3/4 c of white whole wheat flour

1 Tbsp baking powder

1/4 tsp salt

3/4 c milk

2 c blueberries fresh or frozen

Luscious cream Cheese Layer:

6 oz cream cheese softened to room temperature

1/4 c sugar

1 Tbsp fresh lemon juice

zest of 1 fresh lemon

Crumb topping:

1c all purpose flour

1/4 c light brown sugar

1/2 tsp cinnamon

1/4 tsp each : almond extract and vanilla extract

1/4 c butter, melted

Preheat oven to 375degrees F and grease and flour your 9” cake pan.

 Make the Cake:

Cream butter and sugar and beat in eggs one at a time, scraping bowl after each.  Whisk together the flours, baking powder and salt.  Add one third of this mixture to creamed butter and sugar.  Now add half of the milk …….alternate dry ingredients with the milk until all is well blended.   Fold in 1 cup of the blueberries and spread into your cake pan. Sprinkle the rest of the blueberries on top.

Cream cheese mixture: Mix all ingredients until well combined and drop on top of cake by the heaping tablespoon.  (FYI this mixture is not quite enough for the two cakes I split the batter into so I ended up spreading this mixture over the top; see pictures.  It’s much better if you can plop this on top –much more indulgent when eating!)

Crumb Topping:

Mix together all dry ingredients.   Add the extracts and the melted butter.  Mix until clumps form.

Sprinkle on top of cake- I like to squeeze the crumbs as I sprinkle this make some bigger clumps.

Bake for 35-40 minutes or until toothpick inserted in center comes out clean.

Then cut a huge slice and have with your morning coffee.

bluebrycoffeecake (8)ed  I had to feature my new green hand mixer that my son and his girlfriend gave me for Christmas- I just love it!  I love my stand mixer too, but no longer do I have to lug it out for small batch baking. What a great gift-they did good.

bluebrycoffeecake (12)ed bluebrycoffeecake (16)ed

bluebrycoffeecake (20) bluebrycoffeecake (24)ed

I love this juicer- it is old and its the best kind to have!       The softened cream cheese with lemon zest

bluebrycoffeecake (25) bluebrycoffeecake (28)ed

I divided my batter up this time between 2 smaller pans as I was planning on giving one pan to my son, a pretty nice gift right?!

This makes me hungry, I have to go!  :)

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