Hello! Thank you for stopping by for a visit and your advice on my new contacts. My appointment went well and it wasn't as hard as I thought it would be. They said I couldn't leave the store until I put them in/took them out three times in a row and since I don't like to waste time, I figured it out in about 15 minutes! We'll see if I still remember in the morning!
Today I would like to share a recipe for Blueberry Cream Cheese Coffee Cake. If you have blueberries in your freezer, or can get them on sale like they are here in Texas, then you should try this cake!
Blueberry Cream Cheese Coffee Cake
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
1/2 cup milk
2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. cream cheese, chilled
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup flour
3 tablespoons butter, cut into cubes
Preheat oven to 350F. Cream butter and sugar in large mixing bowl. Add eggs, vanilla and milk. In a separate bowl, combine 1 3/4 cups of the flour, baking powder, baking soda and salt. Add to butter mixture and blend well.
Cut cream cheese into small cubes. Set aside. Combine blueberries and remaining 1/4 cup flour in small bowl. Add blueberries, along with the cream cheese cubes to cake batter and gently fold in. Spread in a greased 9 x 13 pan.
Topping: Mix brown sugar, cinnamon and flour together in small bowl. With a pastry blender, two knives or your fingers blend in butter until crumbly. Sprinkle over cake. Bake for 30-35 minutes or until toothpick comes out clean.
Let me know if you try it!