This blueberry cream cheese coffee cake is moist and tender. As an added bonus, the easy crumb topping is made from some of the cake batter!
As someone who loves all things berry, blueberries hold a special place in my heart. Their inky blue-black color and sweet earthy flavor is always a lovely addition to baked goods. I eat them by the handful, when I’m not putting them in my homemade granola, baking them in a Swedish blueberry coffee cake, making a blueberry galette or blueberry pie or teaming them up with different fruits like my blueberry rhubarb pie and my grape blueberry pie.
Recently I’ve been playing around with various cream cheese coffee cake recipes, like my rhubarb strawberry buckle, and I came up with these lovely blueberry cream cheese coffee cake. The crumb topping is made from the cake batter, which simplifies the recipe, and makes it ideal for a casual treat for coffee, tea or a snack, while the cream cheese topping adds a moisture and richness without being too cloyingly sweet.
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