Description
A deliciously moist coffee cake filled with juicy blueberries and rich cream cheese, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup room temperature butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup milk
- 8 oz cream cheese
- 1 cup blueberries (fresh or frozen)
- 1/2 cup flour (for crumb topping)
- 1/2 cup sugar (for crumb topping)
- 1/4 cup butter (for crumb topping)
- A pinch of salt (for crumb topping)
Instructions
- Preheat the oven and grease a baking pan.
- In a bowl, cream together the butter and sugar until fluffy.
- Add eggs and vanilla, mixing until combined.
- Alternate adding flour and milk to the mixture until smooth.
- Spread the batter into the prepared pan.
- In a separate bowl, mix cream cheese and plop it across the batter.
- Scatter blueberries throughout the cream cheese layer.
- For the crumb topping, mix flour, sugar, and butter until crumbly and sprinkle over the cake.
- Bake until golden brown and a toothpick comes out clean.
- Let cool before serving.
Notes
This cake can be stored at room temperature for a day or in the fridge for up to three days. It can also be frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg