Have you guys been taking advantage of all the glorious blueberries that are in season right now? I need to make some time for a trip up to our local pick-your-own-blueberry place soon. We’ve also got our Chincoteague Blueberry Festival coming up in the next couple weeks. We always make a “girls trip” of it with my best friend and her daughter.
It’s not very big in terms of most folks idea of a festival, but there’s always lots of unique vendors and great blueberry-centric things to try. Not to mention a blueberry vendor from New Jersey that sells them by the box. I usually buy one and freeze half of the berries, and then we brew a blueberry beer with the other half. Good stuff!
So, this coffee cake. Tender, moist cake is studded with juicy fresh blueberries and chunks of cream cheese throughout, then topped with a delicious crumble topping that is the signature of any good coffee cake. I’d imagine it would also be wonderful with raspberries or strawberries as well. Perfect for any breakfast or brunch get together – as well as a sweet treat for after dinner. Have a great weekend, everyone!
Blueberry-Cream Cheese Coffee Cake
1/2 cup butter, room temperature
1 1/2 cup sugar
2 eggs
2 1/4 cups all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 cups blueberries (fresh or frozen)
6 oz cream cheese, cubed
For the crumb topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 Tbsp butter, cold
Preheat oven to 375. Line a 13×9 inch baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine 2 cups flour, baking powder and salt; gradually add flour mixture to butter mixture alternately with milk.
Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to prepared baking dish.
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 near the center comes out clean. Cool on a wire rack.
Source: adapted from Taste of Home
7 Comments
What a great recipe, it looks delicious!
This sounds so yummy. I’m going to try it with my rhubarb too. My boys LOVE coffee cake. Thank you
We took the boys to a pick-your-own blueberry place when we were down in Alabama and they loved it! I wish we had a place like that here. I love blueberries but man, the prices are killing me!
Definitely making this next time I buy some!
i’d love a piece for breakfast!
Blueberries are big in my part of the world also. I have been eating them like crazy while we are lucky enough to have them. I make a lot of coffee cakes, so this fits right in with my life style. I pinned it.
Blueberry beer? That sounds amazing! The blueberries are abundant on the Eastern Shore right now, and I am loving them. This coffee cake looks incredible. What a great way to enjoy blueberries! The blackberries are late this year, but when they are ripe I think they would be delicious in this cake, too!
Made for breakfast this morning. I was a little hesitant about the cream cheese being cubed and stirred in. However, it looks and tastes like my mom’s beloved blueberry buckle only a little better with moist cream cheese surprises! Thanks for another winner! Congrats again on moving back to the island.