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 or sucanat 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
- 1/4 c. butter, softened
- 4 oz. cream 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
- 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 butter 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.