Blueberry Coffee Cake Recipe With Cream Cheese
Blueberry Coffee Cake Recipe With Cream Cheese. Spread the cream cheese filling on top of the blueberries (drop in spoonfuls just like the cake batter and spread) and top with the remaining blueberries. 8 ounces cream cheese, softened.
Add the egg, vanilla extract, lemon juice, zest and beat until smooth. Add eggs, 1 at a time, beating until blended after each addition. 8 ounces cream cheese, softened.
One Bite Won’t Be Enough!
Combine 2 cups flour, baking powder and salt; Toss the blueberries in the remaining 2 tablespoons of flour. ¼ cup heavy whipping cream.
Pour The Batter Into A Greased 8×8 Baking Pan.
Using a large mixing bowl, combine the melted butter, flour, sugar, cinnamon, and vanilla and mix until crumbly. Pour into greased and floured 13 x 9 inch baking pan. Layers of tangy cream cheese and sweet blueberries are sandwiched between a buttery cake.
For The Cream Cheese Layer:
Spread 1 1/2 cups blueberries on top of the layer of coffee cake. Cut the room temperature cream cheese into small pieces. Toss blueberries in 1/4 cup flour;
Heat Over Medium Heat Until A Sauce Forms And The Blueberries Begin To Burst.
Remove from heat and let cool. In a large bowl, cream butter and sugar. ¼ cup super sweet blend.
Add Flour Mixture To Butter Mixture Alternately With Milk Mixture.
Blueberry cream cheese coffee cake is just right for a lazy weekend breakfast! In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon. Beat cream cheese with sugar until incorporated.