Blueberry Crunch Coffee Cake Recipe
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.