Receta Quick and Easy Blueberry Cream Cheese Coffee Cake
Moist and delicious… quick and easy to make.. you can’t ask
for more… this Blueberry Cream Cheese Coffee Cake has it all.
TIPS
I use fresh blueberries.. in my opinion… you can’t beat
them.. but if you must use frozen.. don’t defrost them first.. it will totally
discolor the batter.
I used a whole pint… that’s about 2 cups.
When I cube my cream cheese.. I try to make them very small…
they do tend to clump in the batter when you mix them in… but at least you don’t
have lots of large clumps of cream cheese.
You want to evenly distribute it as best as possible so every piece has
some yummy cream cheese.
Whole milk works best.. I wouldn’t recommend you sub a lower
fat milk. I like to get small containers
of whole milk for baking and some cooking since we’re non-fat milk
drinkers. Some recipes just need the
whole milk and this is one of them.
When mixing the flour with the baking powder and salt, use a
wire whisk to get it evenly disbursed.
I use a fork to cut in the butter for the topping. You want to get the butter and flour/sugar
crumbly.
I hope you try this delicious coffee cake!
Recipe: Blueberry Cream Cheese Coffee Cake
All you need:
1 pint fresh blueberries
2 tablespoons flour
Butter flavor cooking oil spray
For the Batter:
4 tablespoons butter, softened
2/3 cup sugar
1 egg
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
4 oz. cream cheese, tiny cubes
For the Topping:
2 tablespoons flour
2 tablespoons sugar
1 tablespoon cold butter
All you have to do:
Preheat the oven to 375 degrees F. Spray an 8 inch square baking dish with butter
flavor cooking oil spray.
In a small bowl, toss the blueberries with the 2 tablespoons
flour. (This helps keep them from
sinking in the batter) Set them aside.
In a small bowl mix the 1 cup of flour, baking powder and
salt. Use a wire whisk to evenly mix
them. In a large mixing bowl, cream the butter and sugar until
light and fluffy. Beat in the egg. Add ½ the flour and beat it.. then ½ the milk
and continue beating it. Add the
remaining flour then the remaining milk beating in between additions.
Stir in the prepared blueberries and tiny cream cheese
cubes. Spread the batter into the
prepared baking dish.
In a small bowl, mix the topping (flour and sugar) and cut
in the cold butter until crumbly.
Sprinkle the topping over the top of the batter.
Bake at 375 degrees F for 40-45 minutes (mine took 40
minutes) or until a toothpicj inserted in the center comes out clean.
Cool before cutting.