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Berries and Cream Coffee Cake

Makes one 9x13 cake
Author: Cristen


  • 4 TBSP butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp lemon zest
  • 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
  • 1/2 C AE Sour Cream
  • 3/4 C AE Buttermilk
  • 2 C fresh or frozen blueberries
  • 1 TBSP flour
  • 1 – 8 oz.package cream cheese cut into ½" chunks


  • In a large mixing bowl, combine butter and sugar. Beat for 2 minutes until fluffy. Add eggs and beat for 1 minute. Add 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.
  • In a pourable measuring cup, combine sour cream and buttermilk, and set aside.
  • Add half of flour mixture to butter/sugar/egg mixture, then all of the sour cream/buttermilk mixture, then remaining flour, mixing until mostly combined after each addition. (Try not to overmix!)
  • When batter is combined, wash and dry blueberries, or if frozen, remove from freezer. Chop cold cream cheese. Sprinkle with 1 T flour (so these elements don't sink into the batter). Fold both components 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, or the internal temperature registers 190 degrees or more on a digital instant read thermometer. (If you plunge your cake tester into a chunk of cream cheese, you'll have a different outcome.) Cool 15 minutes or more, prior to slicing and serving. Serve warm, or at room temperature.
  • Powdered Sugar Glaze: 2 cups powdered sugar 3-4 TBSP AE Whole Milk 1 TBSP lemon juice 1 tsp vanilla extract Combine all ingredients, whisk until smooth. Add powdered sugar to thicken, or more milk to thin to desired consistency.