Blueberry cream cheese coffee cake is perfect for those holiday breakfasts or a special brunch. A wonderful homemade treat that will impress your friends and family.
This very special cream cheese coffee cake is much better than you will pick up the local bakery. Not a lot a work and bound to impress. Just follow the easy photo step by step instructions.
Variations of this recipe appear around the web in lots of places but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified and organized the technique for you.
An easy rating to do. Will be in the top ten for the year.
No springform pan? A 8-9 nine squire pan would do but it needs to be deep. This crust would become dry if over cooked so be careful. A nice glaze would be good on this cake. You can use frozen berries without thawing.
Preheat oven to 350 degrees conventional with a rack in the middle.
Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
Spread over the bottom and up the sides about 1/4 inch thick.
In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.
Add filling to crust and top with blueberries.
Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
Cover with topping.
Bake until golden brown. About 55 minutes. Allow to cool in pan for 10-15 minutes and remove side of the pan.
August 7, 2016