Recipe From: Laura Watson
This cake is so heavenly! It stays moist for days but don’t worry it
won’t last that
long, yes, it is that good! Some variations to this sweet coffee cake:
use cranberries & blueberries together. Sometimes I have used a
white glaze (powdered sugar/milk) drizzled on top instead of
cinn/sugar.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
zest from one lemon
1 (8 ounce) package cream cheese, softened
1/2 cup butter, melted
2 to 2-1/4 cups sugar (sweet tooth use 2-1/4 cups)
2 teaspoons vanilla (can use up to 1 tablespoon)
2 large eggs
2-1/2 cups fresh or frozen unthawed blueberries
1/3 cup sugar
2 teaspoons ground cinnamon
INSTRUCTIONS:——————————————–
Preheat oven to 350 degrees F (set oven rack to second lowest positions).
Grease a 13 x 9-inch baking pan.
In a small bowl combine the flour with next 3 ingredients.
In a medium mixing bowl beat melted butter with cream cheese, sugar
and vanilla until combined (about 2 minutes).
Add in eggs; beat for 3 minutes.
Mix in the flour mixture on low speed until just combined.
Using a wooden spoon mix in the blueberries (the mixure will be very thick!).
Spread into baking pan.
In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle
over the batter. Bake for 50-60 minutes or until cake tests done.
This cake is so heavenly! It stays moist for days but don’t worry it
won’t last that
long, yes, it is that good! Some variations to this sweet coffee cake:
use cranberries & blueberries together. Sometimes I have used a
white glaze (powdered sugar/milk) drizzled on top instead of
cinn/sugar.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
zest from one lemon
1 (8 ounce) package cream cheese, softened
1/2 cup butter, melted
2 to 2-1/4 cups sugar (sweet tooth use 2-1/4 cups)
2 teaspoons vanilla (can use up to 1 tablespoon)
2 large eggs
2-1/2 cups fresh or frozen unthawed blueberries
1/3 cup sugar
2 teaspoons ground cinnamon
INSTRUCTIONS:——————————————–
Preheat oven to 350 degrees F (set oven rack to second lowest positions).
Grease a 13 x 9-inch baking pan.
In a small bowl combine the flour with next 3 ingredients.
In a medium mixing bowl beat melted butter with cream cheese, sugar
and vanilla until combined (about 2 minutes).
Add in eggs; beat for 3 minutes.
Mix in the flour mixture on low speed until just combined.
Using a wooden spoon mix in the blueberries (the mixure will be very thick!).
Spread into baking pan.
In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle
over the batter. Bake for 50-60 minutes or until cake tests done.
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