Name: Blueberry Cream Coffee Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24.0
Cuisine: Blueberries
Ingredients: 1 cup butter, softened; 2 cups granulated sugar; 2 eggs; 1 teaspoon pure vanilla extract; 1 cup sour cream; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 egg; 21 ounces blueberry pie filling; 1/4 cup all-purpose flour; 1/4 cup oatmeal; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 2 tablespoons butter, melted; 1/2 cup powdered sugar; 1 tablespoon lemon juice

Blueberry Cream Coffee Cake Recipe

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20 m 1 h 24 Servings

Ingredients

For the Cake:

1 cup Butter, Softened
2 cups Granulated Sugar
2 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Sour Cream
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

For the Filling:

8 ounces Cream Cheese, Softened
1/4 cup Granulated Sugar
1 Egg
21 ounces Blueberry Pie Filling

For the Topping:

1/4 cup All-Purpose Flour
1/4 cup Oatmeal
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon
2 tablespoons Butter, Melted

For the Glaze:

1/2 cup Powdered Sugar
1 tablespoon Lemon Juice

Directions

Preheat the oven to 350°F.
Beat together the butter and sugar until creamy. Add the egg, vanilla, and sour cream and beat again.
Sift together the flour, baking powder, salt. Slowly add to the butter mixture until mixed in. Spread in a greased 9x13 glass dish. Set aside.
Beat the cream cheese and sugar until creamy. Add the egg and beat again.
Spread the cheesecake and pie filling in alternating lines over the top of the cake batter in the pan.
Mix together the topping ingredients and sprinkle over the top of the pie filling and cheesecake. Bake at 350°F for 50-60 minutes, or until a toothpick comes out mostly clean. Cool.
Mix together the powdered sugar and lemon juice and drizzle over the top of the cake. Cut into 24 squares. Store in a sealed container in the refrigerator.