Blueberries And Cream Cheese Coffee Cake Recipes

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BLUEBERRY CREAM CHEESE COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect way to start a day!

Provided by Vera Z.

Categories     breakfast/dessert

Time 1h

Yield 12

Number Of Ingredients 17

¼ cup sugar
8 oz. cream cheese-softened
1 egg white
½ teaspoon vanilla
1 ¼ cup blueberries
1 and ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5.5 Tablespoons unsalted butter- softened
½ cup sugar
1 egg + 1 egg yolk
¾ cup sour cream
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cut in chunks

Steps:

  • Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
  • To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
  • Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

BLUEBERRIES AND CREAM CHEESE COFFEE CAKE



Blueberries and Cream Cheese Coffee Cake image

This recipe is one I picked out of the Joy of Blueberries book and modified a little bit. After going blueberry picking, I wanted a breakfast dish that I could use FRESH blueberries in. You may also use frozen blueberries slightly thawed. This was a big hit with our family. Hope you enjoy!

Provided by SunBum14

Categories     Breads

Time 1h20m

Yield 12-16 pieces

Number Of Ingredients 17

1 1/4 cups sugar
1/2 cup butter
2 eggs, beaten
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup 2% low-fat milk
1/4 cup water
1 teaspoon vanilla
2 cups fresh blueberries
1/4 cup flour
1 (8 ounce) package cream cheese
1 teaspoon lemon zest
1/4 cup flour
1/4 cup sugar
1/2 teaspoon lemon zest
2 tablespoons butter

Steps:

  • Preheat oven to 375.
  • Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
  • In a large bowl cream together sugar, butter and eggs.
  • In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
  • Combine milk and water.
  • Add ingredients to the first bowl alternating the milk and flour mixtures.
  • When well blended, add vanilla and lemon zest.
  • Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
  • Fold in blueberries.
  • Pour into a greased and floured 13 by 9 pan.
  • Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
  • Bake 1 hour or until golden brown on top.
  • ENJOY!

BLUEBERRY CREAM CHEESE COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)

Provided by Pinay0618

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups granulated sugar, divided
1/2 cup butter, plus
2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries (fresh or frozen)
8 ounces cream cheese, cubed
2 teaspoons fresh lemon rind, grated, divided

Steps:

  • Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
  • Combine 2 cups flour, baking powder and salt.
  • Add to creamed mixture alternately with milk and water.
  • Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
  • Pour into greased and floured 13 x 9 inch baking pan.
  • Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
  • Sprinkle over batter.
  • Bake in preheated 375 degree oven for 1 hour.

BLUEBERRIES N CHEESE COFFEE CAKE



Blueberries N Cheese Coffee Cake image

I love this coffee cake. I often serve it to friends and family.-Shirley Wilder, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
2-1/4 cups all-purpose flour, divided
3 teaspoons baking powder
1 teaspoon salt
3/4 cup whole milk
1/4 cup water
2 cups fresh or frozen blueberries
1 package (8 ounces) cream cheese, diced
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons cold butter

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13x9-in. baking pan., For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Nutrition Facts :

BLUEBERRIES AND CREAM COFFEE CAKE



Blueberries and Cream Coffee Cake image

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 428 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 233mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BLUEBERRY-CREAM CHEESE COFFEE CAKE



Blueberry-Cream Cheese Coffee Cake image

Surprise! There's a hidden layer of cream cheese in this scrumptious coffee cake.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon lemon juice
1 package Betty Crocker™ wild blueberry muffin mix
1 cup water
3 tablespoons vegetable oil
1 egg
1 teaspoon grated lemon peel, if desired

Steps:

  • Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
  • Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
  • Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
  • Bake 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 335, Carbohydrate 43 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

A sweet and simple cake that is perfect for any occasion.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
1 teaspoon cornstarch
⅓ cup water
2 cups fresh blueberries
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
  • Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
  • Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
  • Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g

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