MrsK's Blueberry Cream Cheese Coffeecake
Submitted by knead2quilt on October 06, 2005 at 6:00 pm

DESCRIPTION
MrsK's Blueberry Cream Cheese Coffeecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is an extremely popular recipe from a former member, MrsK. She left the Circle and her recipes left with her and all of a sudden everyone wanted this particular recipe. I had copied it into my Word folder so offered to email it to anyone who wanted it. Within a couple of weeks I believe I sent it to about 3 dozen members and have decided that this recipe needs to be available to everyone. Hopefully MrsK will not mind. Here's MrsK's intro and directions exactly as she wrote them.

"This recipe was in the local paper years ago and it has become one of the family's favorites during the blueberry season. It's a cross between a regular cake and a cheese cake."

Lightly grease and flour a 9"x13" pan. Preheat the oven to 350 degrees.

Topping:

2Tbs hard butter
1/4c white sugar
1/4c AP flour

Use a pastry blender to make fine crumbs. Set aside.

Cake:

1 stick softened butter
1-1/2c white sugar
8 oz block of cream cheese, softened
3 eggs
2-1/2 c sifted AP flour
1Tbs baking powder
1 tsp salt
1 c milk
1 tsp vanilla extract
2c blueberries, dusted with flour

Cream the butter, sugar and cream cheese.

Beat in the eggs well -- one at a time.

Add the dry ingredients alternately with the milk and extract, beginning and ending with the dry ingredients.

Gently stir in the dusted berries.

Put batter in the pan and sprinkle the toping over the batter.

Bake at 350 degrees for about 45 to 50 minutes, or until the cake tests done. The cake will begin to pull away from the sides of the pan when it's done.

• This topic was modified 8 years, 5 months ago by rottiedogs.
• This topic was modified 8 years, 5 months ago by rottiedogs.