Monday, July 8, 2013

Blueberry Cream Cheese Coffee Cake

Sometimes there are those recipes that you just know will be made a million more times. This is one of them.  This is one of the most delicious coffee cakes I have ever had in my entire life and I am slightly obsessed with it. This recipe is from Yammie's Noshery.

8 tbsp butter (softened)
1 cup sugar
1 egg
1/2 cup sour cream
1/2 tsp vanilla extract
 1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup (or more!) blueberries (you can use fresh or frozen, I prefer fresh)

Cream cheese layer:
8 oz. cream cheese (softened)
1/4 cup powdered sugar

1/2 cup granulated sugar
1/4 cup flour
3 tbsp butter (softened)
a pinch of salt

Heat oven to 350 and grease an 8x8 pan.  Beat together the softened butter and sugar.  Add the egg and beat until combined.  Add in the vanilla extract and sour cream, mix well.  In a separate bowl combine the flour, baking powder and salt.  Add the flour mixture to the butter mixture. Stir in the blueberries.  Pour into the greased pan.  In a small bowl beat together the cream cheese and powdered sugar. Spread the mixture over the cake batter.  In a bowl combine the butter, flour, sugar and salt until crumbly.  Sprinkle evenly over the top of the cake. Bake for 55 to 65 minutes or until the cake is cooked through.

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