Okay, so I didn’t exactly choose a Valentine’s themed recipe or one with a red pretty ‘something’ on or in it. Hey, it’s after Valentine ’s Day, after all. BUT you’re family is going to LOVE this yummy, moist, and scrumptious blueberry coffee cake. Mine sure do!
Blueberry Coffee Cake
*This recipe is an adaptation to a recipe found on Taste of Home’s website (Crumbed-topped Blueberry Coffee Cake). You can see the original recipe by clicking here: http://www.tasteofhome.com/recipes/crumb-topped-blueberry-coffee-cake
¼ cup butter, softened
2/3 cup sugar
¼ tsp vanilla extract
1 cup plus 2 Tbsp all-purpose flour, divided
½ tsp baking powder
¼ tsp salt
½ cup milk (I prefer to use non-sweetened vanilla flavored almond milk)
1 cup fresh or frozen (don’t thaw) blueberries
3 oz cream cheese, softened
2 Tbsp all-purpose flour
2 Tbsp sugar
¼ tsp ground cinnamon
For batter, in a large bowl, cream butter and sugar until light and fluffy.(Add vanilla, if you chose to include ingredient) Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add into creamed mixture alternately with milk (almond milk).
Toss blueberries with remaining flour. Add cream cheese to batter and mix until incorporated. Fold blueberries lightly into batter. Pour batter into an 8×8 greased glass dish.
For topping, combine sugar, flour and cinnamon into a small bowl. Cut in the butter until crumbly. Sprinkle the crumb mixture over the batter. Bake at 375 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool slightly. The coffeecake is best served warm and with a cup of coffee. Yield:6-8 servings.
Enjoy!!! (Be sure to let me know if your family liked the recipe.)
Come back on Monday, March 16 for a closer look at the sovereignty of God.
See you then,
(Please visit my Facebook page–Grace Beyond Measure-GBM Ministry <link is to the right>– to see a photo of the Blueberry Coffeecake later today. For some reason the photo upload will not work on WordPress today. I’ll try again at a later date!)