The Absolute Best Moist Buttery Blueberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping - you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla - I serve this cake slightly warm with ice cream and it is even better the next day - you will love this cake! :) Ingredients:
3 cups flour |
1 teaspoon baking powder (use semi-heaping teaspoonful) |
1 teaspoon baking soda (use semi-heaping teaspoonful) |
1 1/4 cups sugar |
2 teaspoons vanilla or 2 teaspoons almond extract |
1 cup butter, softened (no substitutes!) |
2 large eggs |
1/4 cup milk |
3 tablespoons whipping cream, unwhipped |
1 (8 ounce) package cream cheese, softened |
3 cups blueberries (fresh or frozen) |
3/4 cup sugar |
1/4 cup flour |
1/2 teaspoon cinnamon (can use more if desired) (optional) |
3 tablespoons soft butter |
Directions:
1. Set oven to 350° (set oven rack to second-lowest position).
2. Grease a 13 x 9-inch baking dish.
3. In a bowl sift together the first 3 ingredients.
4. In a small bowl mix together the milk with whipping cream; set aside.
5. In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
6. Add in eggs and cream cheese; beat until thoroughly blended.
7. Add in the flour mixture alternately with milk/cream mixture.
8. Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
9. Spread the remaining batter over blueberries.
10. For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
11. Sprinkle on top of the cake batter.
12. Bake for about 45-50 minutes, or until cake tests done.
13. Delicious!
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