Blueberry cream cheese coffee cake

My life has been chaotic for the last six months and now that the dust has started to settle I’m trying to get myself back on track. One of the ways I see myself doing that is trying to post …

Blueberry Cream Cheese Coffee Cake with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.

Ingredients – 1/2 cup butter, room temperature– 1 1/2 cup sugar– 2 eggs– 2 1/4 cups all-purpose flour, divided– 1 tsp baking powder– 1/2 tsp salt– 1 cup milk– 2 cups blueberries (fresh or frozen)– 6 oz cream cheese, cubed For the crumb topping: – 1/4 cup all-purpose flour– 1/4 cup brown sugar– 2 Tbsp […]

Blueberry Cream Cheese Coffee Cake- the addition of cream cheese makes this coffee cake wonderfully moist and rich.

Tender berry coffee cake loaded with blackberries & raspberries and topped with a crunchy, lemony sweet crumb topping and drizzled with a vanilla glaze. I had some really tart fresh blackberries in the refrigerator and

This Lemon Blueberry Cream Cheese Coffee Cake is a soft lemon cake filled with cream cheese and blueberries and topped with streusel [VIDEO]

A versatile crumb cake made with fresh blueberries is outstanding for breakfast, brunch, dessert or snacking.

First of all, thank you for being here! Whether you’re a loyal reader or a new visitor, I’m beyond excited to share this delightful Blueberry Streusel Coffee Cake recipe with you today. It’s the perfect treat for breakfast, brunch, or an afternoon pick-me-up alongside a steaming cup of coffee. The cake is moist, tender, and...

Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar. Once creamed, add vanilla and egg. Set aside. For the cake, in another...

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…