Eight inch Blueberry Cream Cheese Coffee Cake is a moist, soft 8 inch cake with a crunchy topping that’s loaded with blueberry and lemon flavor
Ingredients
Cake Batter
- 1/4 cup butter, softened
- 2/3 cup white sugar
- 1 egg room temperature
- 1 cup plus 2 Tablespoons all purpose flour, divided
- 1/2 Teaspoon baking powder, divided
- 1/4 Teaspoon salt
- 1/2 cup milk
- 1 cup fresh or frozen blueberries, if using frozen, do not thaw
- 3 ounces cream cheese, room temperature, cut into very small chunks
- 1 Teaspoon lemon zest (about one lemon zested
Topping
- 4 Tablespoons all purpose flour
- 4 Tablespoons sugar
- 2 Tablespoons cold butter
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