I’ve had this recipe ready for you to have for quite some time. Today I’ll share it because we’re trapped in the house while Dad is out working. Here’s a basic recipe for Blueberry Cream Cheese Coffee Cake that I’ve lightened it up a bit. (I know, that is ridiculous… it is still cake for breakfast.) I digress. The fresh blueberries and pockets of cream cheese make this brunch staple absolutely divine. *Full recipe below without pictures.
Place butter and sugar into a large mixing bowl.
Beat for about 2 minutes until fluffy.
Add pretty fresh eggs and beat again for 1 minute. (Thanks again Jessica and your fancy chickens!)
Mix until combined for one minute.
Add pearsauce or applesauce.
Add olive oil.
Add zest of 1/2 an orange.
Add vanilla (I use vanilla bean paste.)
Add almond extract.
Beat until combined. Meanwhile, combine 2 1/4 C all purpose flour , 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a separate bowl. Whisk those ingredients together so they are well incorporated.
And make ‘sour milk’ or measure out buttermilk. (1 C total) *sour milk is a combination of vinegar and milk. Measure nearly 1 C of milk into a measuring cup. Add vinegar to top it off. Wait 5 minutes, the milk will have curdled and will act in the recipe as buttermilk.
Add 1/2 of the dry mixture. Mix only until combined.
Add all of the sour milk/buttermilk. Mix only until combined.
Add the rest of the flour. Mix only until combined.
Your batter will look like this:
Wash up 2 C blueberries, sprinkle on 1 TBSP of flour so they won’t sink in the batter.
Toss them on into the batter and fold them in gently until they are evenly distributed.
Pinch off 1/2″ chunks (or you can dice the cream cheese if you’d like) and toss them into the batter.
Quickly and gently fold them into the batter.
Then scrape that scrumptious batter into a greased 9×13 pan.
Combine the topping ingredients.
Smash them until they become crumbly.
Spread them onto the batter in the prepared pan.
Show your daughter how heavy the pan is. Cake for breakfast? Ooooo the excitement!
Bake at 350 for 40-50 minutes, allow to cool 10 minutes before slicing and serving.
You may use 2 C of any type of berries except strawberries, fresh or frozen/not thawed.
You can cover this with powdered sugar glaze 2 C powdered sugar, 2 T milk, 1/2 tsp vanilla.
Let’s get started:
For the cake:
2 TBSP butter
3/4 C granulated sugar
2 eggs OR 1 egg and 2 whites, you choose
1/4 C pearsauce or applesauce, any type but cinnamon flavored
2 T olive oil
2 tsp orange zest (zest of about 1/2 an orange)
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 C all purpose flour, divided
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 C sour cream
3/4 C buttermilk or sour milk (milk + 1 T vinegar to equal 1 C)
2 C fresh or frozen (thawed) blueberries
1 T flour
1 – 8 oz.package reduced fat cream cheese, diced
In a large mixing bowl, combine butter and sugar. Beat for 2 minutes until fluffy. Add eggs and beat for 1 minute. Add applesauce, oil, zest, vanilla extract and almond extract and beat for 1 additional minute until well incorporated. In a separate bowl whisk together flour, baking powder, soda and salt. Measure out buttermilk and set aside. Add half of flour mixture, then buttermilk, then remaining flour, mixing well after each addition. When batter is combined, wash and dry blueberries. Sprinkle with 1 T flour (so they don’t sink in batter). Fold gently into batter. Pour batter out into a greased 9×13 pan, top with crumble topping *recipe below and bake at 350 degrees for 40-50 minutes until golden and a cake tester comes out mostly clean (unless you plunge it into a chunk of cream cheese… yeah, you get it.)
For the topping:
3/4 C flour
1/3 C sugar
4 TBSP butter
Press ingredients together with a fork until crumbly. Pour on top of batter in greased 9×13 pan.