Caramel Blueberry Cheese Coffee Cake
|Categories:||Other Breakfast, Cakes, Fruit Desserts|
|Keywords:||desserts, Brunch, potlucks|
|2 1/4 c||all purpose flour|
|3/4 c||cold butter|
|1/2 tsp||baking powder|
|1/2 tsp||baking soda|
|3/4 c||sour cream|
|1 1/2 tsp||almond extract|
|1 pkg||8 oz cream cheese, softened|
|1 c||blueberry pie filling|
|1||splash of milk|
|1/2 c||chopped pecans|
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DirectionsIn large mixing bowl combine flour and sugar: cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract: mix well. Spread onto the bottom and 2 in up the side of a greased 9 in springform pan making a well in the center.For filling, combine cream cheese, sugar and egg in a small mixing bowl; beat well. Spoon over batter.Melt the caramels with a splash of milk either in a double boiler or in a glass measuring cup in the microwave until smooth. Pour over the cream cheese mixture. Pour the blueberry pie filling over the caramel mixture.Sprinkle the reserved crumb mixture over the top spreading evenly. Lastly, sprinkle the pecans on top.Bake in a pre-heated oven at 350 degrees for 55- 60 minutes. I always use a cookie sheet under my pan just in case it bubbles over. Cool for about 15 minutes then run a knife around the edges of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.