keto blueberry cream cheese coffee cake

Eight Inch Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake is a moist, soft, 8 inch cake made with cream cheese in the batter, a crunchy topping and loaded with blueberry and lemon flavor. 

 

blueberry cream cheese coffee cake

Blueberry Cream Cheese Coffee Cake is Superb!  That’s the only word that could describe this little coffee cake!  This 8 inch cake took me totally by surprise, I expected it to be good, I just didn’t know how good.  It all hits you in one bite, the moist, soft cake, the crunchy topping, the blueberry and lemon flavor…WOW!  It is all together perfect. I’ve never made a cake that had bits of cream cheese in the batter.  Normally cream cheese is beaten in and becomes part of the batter.  All I can say is it works, it helps make the cake soft and moist.   I tasted the cake while it was warm, the flavors of blueberry and lemon were bursting in the cake.  I guarantee you, this is one little cake you won’t soon forget. We’re going to make Blueberry Cream Cheese Coffee Cake together so let’s gather the ingredients.

blueberry cream cheese crumb cake

cream cheese blueberry cake

Cake Topping Ingredients:

  • 4 Tablespoons all purpose flour
  • 4 Tablespoons white sugar
  • 2 Tablespoons butter, cold

keto blueberry cream cheese coffee cake
Place the butter and sugar in a large bowl. Beat the two together with an electric mixture until light and fluffy. Add the egg and the lemon zest to the bowl and beat until everything is well incorporated.

Ingredients

Cake Batter

  • 1/4 cup butter, softened
  • 2/3 cup white sugar
  • 1 egg room temperature
  • 1 cup plus 2 Tablespoons all purpose flour, divided
  • 1/2 Teaspoon baking powder, divided
  • 1/4 Teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries, if using frozen, do not thaw
  • 3 ounces cream cheese, room temperature, cut into very small chunks
  • 1 Teaspoon lemon zest (about one lemon zested

Topping

  • 4 Tablespoons all purpose flour
  • 4 Tablespoons sugar
  • 2 Tablespoons cold butter

Instructions

  • For the cake:

    Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and lemon zest to the bowl and beat until well incorporated.

  • Add the flour to the creamed mixture alternately with the milk, starting and ending with the flour. Beat the ingredients just until they are incorporated with each addition of flour and milk.
  • Toss the blueberries in the remaining 2 Tablespoons of flour. Cut the room temperature cream cheese into small pieces.  Stir the blueberries and cream cheese into the bater until just incorporated. Pour the batter into a greased 8×8 baking pan.

For the Topping:

Combine the flour and sugar. Cut the butter into the mixture until crumbly. I usually rub the mixture between my fingers until it becomes crumbly. Sprinkle the crumbs over the batter.

Bake the cake in a preheated 375 degree oven for 40 – 45 minutes or until it tests done with a toothpick inserted into the center. Remove the cake from the oven, place on a cooling rack until it cools to warm and serve.

  • Sumber : https://bunnyswarmoven.net/eight-inch-blueberry-cream-cheese-coffee-cake/