Making the Best Blueberry Coffee Cake

This blueberry coffee cake recipe is impossible to resist. Nothing says late summer like blueberries. Not only does it require two full cups of berries, but it is also a creamy treat as well.

While most blueberry cake recipes tend to be a snack cake variety, this one can be a bit more formal. The cream cheese makes it super moist, so forks and plates are a definite “must”. As the recipe explains, using frozen berries is perfectly acceptable and either larger high-bush or smaller wild berries will work just fine. Remember to keep the stirring to a minimum when adding such delicate ingredients as blueberries because it can crush them and turn a nice white cake into an unusual shade of purple and blue.

Cream Cheese Blueberry Coffee Cake

Serves 12

½ cup plus 2 tablespoons butter, divided

1 ½ cups granulated sugar, divided

2 eggs

2 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

¼ cup water

¾ cup milk

2 cups fresh blueberries (two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries)

8 ounces cream cheese, cubed

2 teaspoons lemon rind, grated, divided

Cream together ½ cup butter and 1 ¼ cups sugar until light and fluffy; add eggs, one at a time. Be sure to mix well after each addition.

Combine 2 cups flour, salt and baking powder. Add this to the creamed mixture; alternating with milk and water.

Toss blueberries in ¼ cup flour; fold them gently into batter with cream cheese and 1 teaspoon lemon rind. Pour batter into a greased and floured 13 x 9-inch baking pan.

Combine remaining ¼ cup sugar, ¼ cup flour and 1 tsp. rind; cut in remaining 2 tbsp. butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake in preheated 375˚ oven for 1 hour.

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