Kathryns Blueberry Coffee Cake Recipes

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KATHRYN'S BLUEBERRY COFFEE CAKE

A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land "O" Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have!

Provided by Naturalbohemian

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15



Kathryn's Blueberry Coffee Cake image

Steps:

  • Heat oven to 350 degrees.
  • In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
  • Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
  • In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
  • Spoon into greased or buttered 13x9-inch baking pan.
  • In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
  • Sprinkle over batter.
  • Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 408.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 85, Sodium 251.1, Carbohydrate 55.4, Fiber 1.2, Sugar 31.1, Protein 6

2 1/4 cups all-purpose flour (I used half whole wheat pastry flour)
1 1/4 cups sugar
1/2 cup butter, softened
1/3 cup milk
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup blueberries, fresh or frozen
2 tablespoons all-purpose flour
3 tablespoons butter
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

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