Blueberry Coffee Cake

Lynnda Cloutier


This is great when fresh blueberries are in season. But when they aren't you can use frozen thawed berries. Source unknown

pinch tips: How to Fold Ingredients




1/4 cup salad oil
2 oz. cream cheese, softened
1 egg, beaten
1/2 cup half and half
1 1/2 cups sifted flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup packed light brown sugar
1 tbsp. flour
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/2 cup broken pecans
1 tbsp. butter, melted
3/4 cup fresh blueberries, or thawed frozen

Directions Step-By-Step

Preheat oven to 375.
To make the cake, mix salad oil, cream cheese, egg and half and half in a bowl. Mix well.
In another bowl, sift together flour, sugar, baking powder and salt. Add to wet ingredients and mix well.
To make topping, mix brown sugar, flour, cinnamon, nutmeg, pecans, and melted butter in a bowl.
Pour cake batter into a greased 9 x 9 inch pan. spread blueberries evenly over batter. Sprinkle evenly with topping. Bake for 30 to 35 minutes or til toothpick inserted in center comes out clean. Makes 8 servings.

About this Recipe

Course/Dish: Cakes