Blueberry and Cream Cheese Coffeecake
When we went to Disney back in 2004, we had something like this at our hotel restaurant, and Tim thought it was so good. When we got home, I made my own version of it for him for Father's Day. Now I make it for him every Father's Day.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
bake
blueberry
cr. cheese
coffeecake
desserts
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/4 cup water
- 1/4 cup sugar
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 tablespoons butter
- 2 large eggs
- 1/4 cup brown sugar
- topping
- 1/4 cup flour
- 1 1/4 cups sugar
- 3/4 cups milk
- 2 1/4 cups flour divided
- 3 cups blueberries (fresh or frozen)
- 8 ounces cream cheese cubed
- Carbohydrate 59.5062472594378 g
- Cholesterol 118.208921136026 mg
- Fat 18.6346788589698 g
- Fiber 1.80288615982039 g
- Protein 7.3249656609618 g
- Saturated Fat 10.5747437545828 g
- Serving Size 1 1 Serving (174g)
- Sodium 701.137658983464 mg
- Sugar 57.7033610996174 g
- Trans Fat 2.07274390900381 g
- Calories 425 calories
Preheat oven to 375? Mix the sugar and butter until fluffy. Add the eggs, one at a time and mix well. In another bowl, combine 2 CUPS of flour, baking powder, and salt. Add to the creamed mixture, alternately with the milk and water. Fold in the sour cream and cream cheese chunks. In another bowl, toss the blueberries in the remaining 1/4 cups of flour, and gently fold into the batter. Pour into a 9" x 13" pan sprayed with nonstick spray. Combine the topping ingredients until it resembles coarse crumbs. Sprinkle over the batter. Bake at 375? for 50-60 minutes.
