Caramel Blueberry Cheese Coffee Cake

Recipe Rating:	1 Rating5
Categories:	Other Breakfast, Cakes, Fruit Desserts
Keywords:	desserts, Brunch, potlucks
Serves:	9 -12
Cook Time:	55 Min

Ingredients

2 1/4 c	all purpose flour
3/4 c	sugar
3/4 c	cold butter
1/2 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	salt
3/4 c	sour cream
1	beaten egg
1 1/2 tsp	almond extract
FILLING
1 pkg	8 oz cream cheese, softened
1/2 c	sugar
1	egg
1 c	blueberry pie filling
7 oz	caramels
1	splash of milk
1/2 c	chopped pecans

Pinched by Ynlsap, and 61 more.

Lori Shaulis

Lightly Salted

Engadine, MI (pop. 5,810)

Redwingsfan

Member Since Oct 2011

Lori's Notes:

The original recipe called for raspberry jam and slivered almonds and I received very good reviews from my co-workers. When I tweaked the recipe with caramel and blueberry pie filling I started receiving requests to bring this to every potluck/birthday/get together we have at work.

Directions

In 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.