Lori Shaulis Recipe

Caramel Blueberry Cheese Coffee Cake

By Lori Shaulis Redwingsfan


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.


Recipe Rating:
 1 Rating
Serves:
9 -12
Cook Time:

Ingredients

2 1/4 c
all purpose flour
3/4 c
sugar
3/4 c
cold butter
Find more recipes at goboldwithbutter.com
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
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Directions Step-By-Step

1
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.
2
For filling, combine cream cheese, sugar and egg in a small mixing bowl; beat well. Spoon over batter.
3
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.
4
Sprinkle the reserved crumb mixture over the top spreading evenly. Lastly, sprinkle the pecans on top.
5
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.

About this Recipe