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Best Blueberry Coffeecake Recipe

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This recipe for Best Blueberry Coffeecake, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Collins
Added: Wednesday, July 22, 2009


1/4 c. (1/2 stick) butter or margarine, softened
4 oz. regular or nonfat cream cheese
1 c. plus 2 T. granulated sugar, divided
1 egg
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
2 c. fresh or frozen (unthawed) blueberries
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan. Using an electric mixer on medium speed, beat the butter and cream cheese until creamy, about 3 minutes. Gradually add 1 cup of sugar and beat well. Add egg and beat well. In a bowl, combine flour, baking powder and salt. Add to butter mixture. Stir in vanilla. Gently fold in berries. The batter will be very thick. Pour into prepared pan and smooth top.
Combine the remaining 2 tablespoons sugar and cinnamon and sprinkle over the batter. Bake for 50 to 60 minutes. Cool on a rack.




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