KATHRYN'S BLUEBERRY COFFEE CAKE
A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land "O" Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have!
Provided by Naturalbohemian
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
- Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
- In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
- Spoon into greased or buttered 13x9-inch baking pan.
- In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
- Sprinkle over batter.
- Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 408.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 85, Sodium 251.1, Carbohydrate 55.4, Fiber 1.2, Sugar 31.1, Protein 6
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