Blueberry Cream Cheese Coffee Cake
Delicious Coffee Cake Stuffed with Blueberries and Cream Cheese! Topped with a Crumb Topping and Glaze!
Servings: 20 pieces
- 2 1/2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 c. butter softened
- 3 eggs
- 2/3 c. buttermilk
- 1 tsp almond extract
- 2 8 oz packages cream cheese softened
- 1/2 c. granulated sugar
- 1 egg
- 1 21 oz Blueberry Lucky Leaf Pie Filling
- 1/2 c. sugar
- 1/4 c. flour
- 3 Tbsp butter melted
- 1 c. powdered sugar
- 1-2 Tbsp milk
Preheat oven to 325 degrees. Grease a 13x9 in pan and set aside. In a large mixing bowl beat flour, sugar, baking powder and baking soda until combined. Add butter and beat until crumbly. Ad in eggs, almond extract and buttermilk. Continue to beat until the mixture is light and fluffy. Pour half of mixture into prepared pan spreading evenly.
In a separate bowl beat the cream cheese, sugar and egg until combined and fluffy. Pour over batter and spread out evenly. Top with blueberry pie filling and spread evenly over cream cheese mixture. Top with remaining batter spreading out evenly.
Mix ingredients for crumb topping together and sprinkle over batter. Bake at 325 degrees for 50-60 minutes or until golden brown and tests done. Cool completely.
Once coffee cake is cooled mix together ingredients for icing. You want this to be thick but yet thin enough to drizzle!
Store in fridge.
Serving: 1g | Calories: 484kcal | Carbohydrates: 74g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 208mg | Potassium: 137mg | Fiber: 1g | Sugar: 47g | Vitamin A: 645IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2mg