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caramel blueberry cheese coffee cake

(1)
Redwingsfan avatar
Recipe by
Lori Shaulis
@Redwingsfan
Engadine, MI

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.

(1)
yield 9 -12
cook time 55 Min

Ingredients For caramel blueberry cheese coffee cake

  • 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

How To Make caramel blueberry cheese coffee cake

  • 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.
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