Tuesday, March 2, 2010

Blueberry coffee cake

Blueberry coffee cake.
My friend usually doubles the recipe and bake it in a 9x13" pan.

1/4 c. butter, softened (half stick)
2/3 c. sugar
1 egg
1 c. + 2 Tbsp flour, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 c. milk
1 c. fresh or frozen blueberries (do not thaw if using frozen)
1 pkg (3 oz.) cream cheese, cubed

Topping: 2 Tbsp. flour
2 Tbsp. sugar
1 Tbsp. butter

In a large bowl, cream butter and sugar. Beat in egg. Combine 1 c. flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining (2 Tbsp) flour. Stir blueberries and cream cheese into batter. (The batter will be thick.) Transfer to a greased 8" baking dish.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 40-45 minutes.

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