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.

Blueberry crunch coffee cake recipe

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