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Crumb-Topped Blueberry Coffee Cake

Total Time

Prep: 10 min. Bake: 40 min.

Makes

8 servings

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."—Melanie Koehn, Colcord, Oklahoma

Ingredients

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 3 ounces cream cheese, cubed
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter

Directions

  1. For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
  2. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
  3. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 277 calories, 12g fat (7g saturated fat), 59mg cholesterol, 219mg sodium, 38g carbohydrate (22g sugars, 1g fiber), 4g protein.

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