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Blueberry Cream Cheese Coffee Cake Recipe

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This recipe for Blueberry Cream Cheese Coffee Cake is from My Potatoes Have Lumps, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake

½ c butter, room temperature
1 tbsp lemon zest
¾ c sugar
1 large egg, room temperature
1 tsp vanilla
2 c flour, divided (save 2 tbsp to toss with blueberries)
½ c buttermilk
2 c blueberries, fresh or frozen


Cheese Cake
1 8 oz pkg cream cheese, room temperature
1 large egg, room temperature
¾ c sugar
1 tsp vanilla


Streusel Topping
¼ c unsalted butter melted
½ c sugar
⅓ c flour
Directions:
Directions:
Preheat oven to 325º

Streusel Topping:
Combine all ingredients in small bowl

Cake:
Cream butter and sugar together, then add remaining ingredients. Leave blueberries for last, adding ⅓ at a time. Pour into a 9” round or a 9”x9” square lightly greased baking pan.


Cheese cake:
Combine all ingredients, pour over cake batter and lightly swirl through the cake batter.

Sprinkle streusel over top of cake mixture.

Bake at 325º for 40-45 minutes, or until top is lightly browned and a pick comes out clean.
Personal Notes:
Personal Notes:
I’m pretty proud of this recipe, I created it start to finish!

 

 

 

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