Caramel Blueberry Cheese Coffee Cake
By
Lori Shaulis
@Redwingsfan
1
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.
Rating:
★★★★★ 1 vote5
Serves:
9 -12
Cook:
55 Min
Ingredients
-
2 1/4 call purpose flour
-
3/4 csugar
-
3/4 ccold butter
-
1/2 tspbaking powder
-
1/2 tspbaking soda
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1/2 tspsalt
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3/4 csour cream
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1beaten egg
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1 1/2 tspalmond extract
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FILLING
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1 pkg8 oz cream cheese, softened
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1/2 csugar
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1egg
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1 cblueberry pie filling
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7 ozcaramels
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1splash of milk
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1/2 cchopped pecans
How to Make Caramel Blueberry Cheese Coffee Cake
- 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.
