Crumb-Topped Blueberry Coffee Cake
Total TimePrep: 10 min. Bake: 40 min.
Love this recipe I have made this since first published. I add vanilla to the batter, use 1/3 less fat cream cheese and add freshly grated nutmeg to the topping - because I love nutmeg. This is one of my go to recipes if I can’t think of anything else.
I just made this!! It is Delicious!!! I Love ?? it!!! Turned out fabulous!!!! Highly recommend!!!
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This was a nice quick dessert. I had a lot of fresh blueberries and wanted something different than a cobbler. Everyone loved this.
Made this for brunch yesterday-it was delicious! Everyone loved it. I doubled the crumb topping, and tossed the cream cheese cubes in flour before adding to batter. They were fairly evenly distributed in the cake. I also made a glaze with powder sugar, lemon juice and cream cheese and drizzled it over the top while it was warm! A definite keeper!!
Easy recipe and simple ingredient list! This recipe is nice if you are looking to make something in a 8x8 square baking dish. I cubed the cream cheese and leth it soften at room temp, and added after I mixed in the blueberries. Came out perfect at 40 mins.
Mine came out so dry. It was simple to assemble and it looked amazing! I don't know why it was so dry. It looks dry even when cut. :( Ideas?
Very, very good. I do think next time I may make more topping. I agree with those who said the cream cheese needs to be softened first. Maybe softening it in order to swirl it through might help. I did have some areas where there was no cream cheese at all. Still, though, this was a delicious coffee cake and I will make it again.
Was concerned about the bland comment below. Not bland at all. It is WONDERFUL! I like that you include the cream cheese at the end so the little morsels are in there like a treat. I made in a loaf pan.
This was a great recipe, easy and fast to make. I used 1/2 cup of blueberries and 1/2 cup of black berries instead of all blueberries.