Sunday, April 27, 2014

Blueberry Crunch Coffee Cake Recipe

1/2c. butter
1(8oz.) pkg. cream cheese
1 1/4c. sugar
2 eggs
1 tsp. vanilla
1/3c. milk
2c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/2c. fresh or unsweetened frozen blueberries.

TOPPING:
1/2c. packed brown sugar
1/2c. sifted flour
1 tsp. cinnamon.

Cream butter, cream cheese, and sugar until light and fluffy. Add eggs and vanilla; beat well. Sift dry ingredients. Next, add small amounts of dry the ingredients alternating with milk to the creamed mixture; beat until smooth after each addition. Fold in blueberries.
Combine topping ingredients. Sprinkle half topping into a greased and floured bundt cake pan. Pour blueberry coffee cake batter into cake pan. Sprinkle remaining toppings over cake. Bake approximately 40 minutes in 350' oven

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