While this is not a recipe passed down through my family, it's a recipe our little family ADORES--as does everyone else who has come into contact with it. I even sold these coffee cakes at the craft sale at our work one year. They are THAT good.
The cream cheese adds a richness to this that many other coffee cakes don't have. The turbinado (raw) sugar is my person addition. I love the crunch it gives the topping. If you don't have any, though, and don't want to buy it, regular white sugar will work just fine. The batter for this is VERY thick--so don't be worried about it when it won't pour. You'll just need to spoon it into the pan and smooth the top.
Blueberry Cream Cheese Coffee Cake
Adapted from Cooking Light Five-Star Recipes
1/4 c. butter, softened
4 oz. cream cheese (I usually use light--aka Neufchatel cheese)
1 c. sugar
1 egg
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 c. fresh or frozen blueberries, unthawed (I've also used frozen cherries)
cooking spray
2 T turbinado sugar
1 tsp. ground cinnamon
Beat butter and cream cheese together with an electric mixer until creamy; gradually add the 1 cup sugar. Add egg; beat well.
Whisk together flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries.
Pour batter into a 9-inch round cake pan sprayed with cooking spray. Sprinkle top with turbinado sugar and cinnamon.
Bake at 350 F for one hour; cool on a wire rack.
This is versatile: serve for breakfast as coffee cake, or with a scoop of vanilla ice cream as dessert! It also freezes very well.
Want to join in the carnival? Post about a recipe that's been passed down through your family, or a recipe that your family especially loves! Add the permalink to your post to MckLinky here, and then check out some of the other great recipes posted!
The cream cheese adds a richness to this that many other coffee cakes don't have. The turbinado (raw) sugar is my person addition. I love the crunch it gives the topping. If you don't have any, though, and don't want to buy it, regular white sugar will work just fine. The batter for this is VERY thick--so don't be worried about it when it won't pour. You'll just need to spoon it into the pan and smooth the top.
Blueberry Cream Cheese Coffee Cake
Adapted from Cooking Light Five-Star Recipes
1/4 c. butter, softened
4 oz. cream cheese (I usually use light--aka Neufchatel cheese)
1 c. sugar
1 egg
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 c. fresh or frozen blueberries, unthawed (I've also used frozen cherries)
cooking spray
2 T turbinado sugar
1 tsp. ground cinnamon
Beat butter and cream cheese together with an electric mixer until creamy; gradually add the 1 cup sugar. Add egg; beat well.
Whisk together flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries.
Pour batter into a 9-inch round cake pan sprayed with cooking spray. Sprinkle top with turbinado sugar and cinnamon.
Bake at 350 F for one hour; cool on a wire rack.
This is versatile: serve for breakfast as coffee cake, or with a scoop of vanilla ice cream as dessert! It also freezes very well.
Want to join in the carnival? Post about a recipe that's been passed down through your family, or a recipe that your family especially loves! Add the permalink to your post to MckLinky here, and then check out some of the other great recipes posted!
10 comments:
Oh this sounds soooo yummy! I have some fresh cherries and I have some frozen blueberries so I could make 2! :)
Thanks for sharing and hosting! :)
That sounds good! As you know, I'm a big fan of the cream cheese. :)
I must must must find some reasonably priced blueberries! YUM!
Thank you!!! I have some extra blueberries (husband buys BOGO no matter if we can use it or not) and I've got to use them before they go bad. PLUS since it's a lighter dish I won't feel as guilty:)
Anything with cream cheese is good in my book and when you add all that other delicious stuff - yummy!
Happy Twirls
You've got to start taking pictures! I linked as always here:
http://momtrends.blogspot.com/2009/08/friday-feasts-poached-salmon.html
I have this cake in the oven as I'm typing. It smells define!
Thanks again for sharing!
~Liz
That sounds WONDERFUL. Love that you use turbinado sugar. Just don't use low-fat cream cheese, m'kay?? ;-)
Curse you for making me read this post! This looks SOOOO good, I bet I could eat the whole thing in one sitting!
These look so good!!!
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