Crumb-Topped Blueberry Coffee Cake
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 cup butter softened
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- topping:
- 1/2 cup whole milk
- 2/3 cup sugar
- 1 cup fresh or frozen blueberries
- 1 tablespoon cold butter
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 3 ounces cream cheese cubed
- Carbohydrate 6.16757335081528 g
- Cholesterol 76.7923766192478 mg
- Fat 15.6062065588289 g
- Fiber 0.768548624701321 g
- Protein 2.66287099855975 g
- Saturated Fat 9.16953683767612 g
- Serving Size 1 1 -8 servings. (91g)
- Sodium 7517.42297704951 mg
- Sugar 5.39902472611396 g
- Trans Fat 1.58069331031438 g
- Calories 172 calories
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., 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., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
