Coffee cake is good anytime of day especially with a hot cup of coffee. This one gets its moistness from blueberries and cream cheese, and I find it best eaten warm. If you don’t have fresh blueberries but have frozen, there is no need to thaw them before adding to the batter. Enjoy!
1/4 C. butter, softened
2/3 C. sugar
1 egg
1 C. plus 2 Tbsp. all-purpose flour, divided
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1 C. blueberries
4 oz. cream cheese, cubed
Topping:
2 Tbsp. all-purpose flour
2 Tbsp. sugar
1 Tbsp. cold butter
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yields:6-8 servings.
