Blueberry Cream Cheese Coffee Cake
Ok, so I set out today having absolutely no idea what I was going to make for Tide You Over Tuesday! Then, inspirations struck! Remember back when…I made this strawberry coffee cake! I said I bet I could put cream cheese in it. Well, guess what I did….and it is the best coffee cake I have ever put in my mouth…SERIOUSLY!
It takes a little work…but it is more than worth it! I am going to make this Christmas morning for breakfast because it is to die for!
Blueberry Cream Cheese Coffee Cake
Blueberry Cream Cheese Coffee Cake Printable Version
Blueberry Filling
- · 1 cup frozen or fresh blueberries
- · 1/3 cup sugar
- · 2 TBSP Corn Starch
- · 2 tsps. water
Directions
Combine blueberries, sugar, cornstarch and water in a small saucepan. Cook over low heat for 5-7 minutes, stirring constantly until the sauce is thick, and blueberries are popped open and broken down. Set aside to cool.
Cream Cheese Filling
- · 8 oz pkg Cream Cheese softened
- · 1 egg
- · 1/3 cup sugar
Directions
Cream all the above ingredients together and set aside.
Crumble topping
- · 3 Tbsp. Cold Butter Cut into little cubes
- · ½ cup all-purpose flour (or gf flour mix)
- · 3 ½ tbsp. sugar
Directions
Combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set Aside
Cake
- · 1/2 cup butter, softened (1 stick)
- · 1 cup sugar
- · 2 eggs
- · 2 cups all-purpose flour (you can use GF Bisquick)
- · 1 tsp. baking powder
- · 1 tsp. baking soda
- · ½ tsp. salt
- · 8 ounces sour cream
- · 1 tsp. vanilla
Directions
Preheat oven to 350 Degrees.
Grease and flour (or use Baking spray with flour) a square pan that is a least 8×8. You could use a 9×9.
Cream together the butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition. Add vanilla.
Sift together dry ingredients. Add the dry ingredients to the creamed butter in parts alternating with the sour cream in 2 parts. You will want to start and end with the flour. Beat just until combined.
You will spoon 2/3 of the batter into the prepared pan.
Spread the cooled blueberry and cream cheese batter. I dropped by spoonfuls.
Spoon the remaining batter onto the blueberries and spread evenly and Top with the streusel topping
Bake in the upper third of the oven.
Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
Serve
Yes…this is amazing! You will want to try it! You have to try it! WOW!
I linked up at…
Looks yummy!!!
oh wow! What a yummy treat! This looks fantastic!
Yummy! My kind of coffee cake and it may have to make an appearance Christmas morning….with some flour alternatives for my Celiac child. I will let you know if I do.
Susan…here is the gf recipe….I just substituted GF Bisquick. Shhh….the photos are actually gluten free 🙂
I agree! The sour cream just puts it right over the top! 🙂
Mmmm! I’m all out of blueberries, but I wonder if cherry pie filling would work? I guess there is only one way to find out!
This looks delish!
HELP! I just made this and went to put it in the oven, and there is no info on what temp to set the oven. Did I miss it?? It’s baking in the oven right now at 350 degrees. I hope it’s right.
what temp do you bake this??
It says preheat at 350. So, you guessed right!
Ooh, that little ribbon of cream cheese must make it so rich and yummy…thanks a bunch for linking up at today’s Recipe Round-Up. This looks like a keeper! 🙂
mmm i’m literally drooling right now! yum!