This is a Taste of Home recipe and it is my favorite coffeecake recipe. With the crumb topping it just melts in your mouth. It can easily be doubled too. If you don’t have fresh blueberries, no worries, frozen works just fine, but don’t thaw them first, keep them frozen. Serves 8. Enjoy.
¼ cup butter, softened
2/3 cup sugar
1 cup, plus 2 TBSP all purpose flour, divided
½ tsp. baking powder
¼ tsp. salt
½ cup milk
1 cup fresh or frozen blueberries
1 package (3 ounces) cream cheese, cubed
2 TBSP all-purpose flour
2 TBSP sugar
1 TBSP cold butter, cubed
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 alternating with milk. Toss blueberries with remaining flour. Stir in blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-inch square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
To print recipe CLICK HERE