Blueberry Cream Cheese Coffee Cake
Sweet summer
blueberries, cream cheese and a hint of lemon zest make this cream cheese and
blueberry coffee cake the perfect summer treat to accompany your morning
coffee.
Ingredients
Cake:
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 cup oatmeal cereal
- ¼ cup canola oil
- ½ teaspoon salt
- 2 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup melted butter
- 1 1/2 cups all-purpose flour
Crumb
Topping:
- 1 teaspoon vanilla
- 1½ cups oatmeal cereal
- ¾ cup packed brown sugar
- ½ cup butter , melted
Cream Cheese
filling:
- 1 large egg
- 1/4 cup sugar
- 1 (8oz) package cream cheese
- 1 1/2 cup fresh blueberries
Instructions
First, preheat
the oven to 350 degrees and grease your 9 "springform pan.
To make
breadcrumbs, add 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and
vanilla in a large bowl and mix until crumbly.
To make the
cake, in a stand mixer, add 1/4 cup butter, oil, sugar, eggs, vanilla and sour
cream. Turn on the stand mixer at low speed, then switch to medium speed until
it is fully combined.
Add the
flour, oatmeal, baking powder, baking soda and salt and let stand until well
combined.
To make the
cream cheese filling, whip the cream cheese, 1/4 cup sugar and 1 egg until
smooth in a medium bowl.
To assemble
the cake, add half of the cake batter to the bottom of the pan.
Add the
cream cheese filling, leaving a 1 "border around the edge and garnish with
1 cup of blueberries.
Add the rest
of the cake batter, garnish with the remaining 1/2 cup blueberries, and finally
add the crumble on top of the cake.
Bake for 60
to 75 minutes, or until the center is set and does not move or move when you
move the pan.
If there is
even a slight shake, the medium will be raw, so don't worry about overcooking.
Happy Cooking Time.
