Blueberry Coffee Cake


2 cups sugar
1 stick unsalted butter
1/4 lb cream cheese
3 eggs
1 egg white
3 cups flour
2 cups fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 lb vanilla yogurt
2 tsp vanilla extract
1/2 cup powdered sugar
4 tsp lemon juice
  • Preheat oven to 350 degrees.
  • Thoroughly grease and flour a large fluted tube pan or bundt pan and set aside.
  • In a mixing bowl, beat together the sugar, butter and cream cheese until well blended.
  • Add the eggs and egg white and beat well.
  • Sift the flour into a separate bowl.
  • Remove 2 tbs of the flour and toss with the blueberries in a small bowl.
  • Add the baking powder, baking soda and salt to the bowl with the flour.
  • Mix.
  • Start adding the flour mixture into the butter mixture alternating with some yogurt.
  • When the flour and yogurt are added, add the vanilla and then carefully fold into the blueberries.
  • Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.
  • Cool the cake in the pan for 15 minutes and then remove from the pan.
  • If desired drizzle the glaze over the cake before serving.




1 hr 5 min


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