CRUMB-TOPPED BLUEBERRY COFFEE CAKE

Crumb-Topped Blueberry Coffee Cake image

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma

Provided by Taste of Home

Categories Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 large egg
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 cup fresh or frozen blueberries
3 ounces cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter

Steps:

For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.