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BLUEBERRY COFFEE CAKE

1 cup sugar
2 tsp. baking powder
1/2 cup light brown sugar
1/2 tsp. cinnamon
8 oz. cream cheese
1/4 tsp. salt
2 tbsp. butter
2 cups blueberries (fresh when in season)
2 eggs
1 tbsp. cinnamon/sugar mixture
1 tbsp. vanilla extract
2 cups all-purpose flour

Heat oven to 350. Coat a bundt pan with nonstick cooking spray. Beat sugars, cream cheese and butter until creamy. Add eggs and vanilla; beat until smooth. In a small bowl, combine flour, baking powder, cinnamon and salt. Combine the flour mixture into the cream cheese mixture. Fold in blueberries. Pour the batter into the prepared bundt pan. Sprinkle with cinnamon/sugar mixture. Bake for 1 hour, or until toothpick comes out clean. Cool for 10 minutes, then invert onto a plate or serving dish. Note: a powdered sugar/milk glaze can be drizzled over the top of the coffeecake.

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