Blueberry Cream Cheese Coffeecake Recipes

BLUEBERRY CREAM CHEESE COFFEE CAKE

Blueberry Cream Cheese Coffee Cake image

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

Ingredients

1 1/2 cups granulated sugar, divided
1/2 cup butter, plus
2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries (fresh or frozen)
8 ounces cream cheese, cubed
2 teaspoons fresh lemon rind, grated, divided

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.

BLUEBERRIES AND CREAM COFFEE CAKE

Blueberries and Cream Coffee Cake image

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 428 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 233mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-CREAM CHEESE COFFEE CAKE

Blueberry-Cream Cheese Coffee Cake image

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

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon lemon juice
1 package Betty Crocker™ wild blueberry muffin mix
1 cup water
3 tablespoons vegetable oil
1 egg
1 teaspoon grated lemon peel, if desired

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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