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Crumb-topped Blueberry Coffee Cake


The chunks of cream cheese in this coffee cake make it something special!

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  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 cup plus 2 tablespoons flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 package (3 ounces) cream cheese, cubed
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter


Preparation time 20mins
Cooking time 60mins


Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with millk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture. Transfer to a greased 8 inch square baking dish. For topping, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 40-45 minutes.


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