When I was a kid, one of my mom’s best friends made an incredible blueberry coffee cake. It was moist, filled with tart blueberries & had a great crumble. I never forgot that cake.
So, when National Coffeecake day came this year, I decided I wanted to recreate that cake with a new twist. I added a cheesecake layer to it which took the Coffeecake to another level. It gave this coffee cake a delicious boost! The crumb topping for this cake was an extra bonus. This was now the best Coffeecake I have ever had!
Blueberry Cheese Coffee Cake
- 1 stick butter, softened
- 1 cup sugar
- 1 egg
- zest from 1 lemon
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries
Cheese Filling
- 1 8oz cream cheese
- 1/3 cup sugar
- 1 tsp vanilla
- 1 egg
Crumb Topping
- 1/2 cup flour
- 1/3 cup sugar, granulated
- 4 tbsp butter
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Pre- heat oven to 350 degrees. Grease and line with parchment paper a springform pan. Mix butter, sugar, egg, zest and vanilla for the cake. Add the rest of the ingredients except blueberries. Pour into pan.
Cheese filling
- Mix ingredients for the cheese layer. Pour on top of the cake batter. Spread blueberries on top.
Crumb Topping
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Mix crumb ingredients and sprinkle on top. Bake cake for one hour or until it starts to brown. Cool on a wire rack.
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