Blueberry Cream Cheese Coffeecake Recipes
BLUEBERRY CREAM CHEESE COFFEE CAKE
Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping.
Provided by Sabrina Snyder
Categories Dessert
Time 1h20m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees and grease your a 9" springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
- Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.
Nutrition Facts : Calories 354 kcal, Carbohydrate 47 g, Protein 3 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 245 mg, Sugar 34 g, ServingSize 1 serving
BLUEBERRY CREAM CHEESE COFFEE CAKE
A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)
Provided by Pinay0618
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
- Combine 2 cups flour, baking powder and salt.
- Add to creamed mixture alternately with milk and water.
- Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
- Pour into greased and floured 13 x 9 inch baking pan.
- Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake in preheated 375 degree oven for 1 hour.
BLUEBERRY-CREAM CHEESE COFFEE CAKE
Surprise! There's a hidden layer of cream cheese in this scrumptious coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
- Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
- Bake 35 to 40 minutes or until golden brown.
Nutrition Facts : Calories 335, Carbohydrate 43 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg
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