Wild Blueberry Coffee Cake

Warmed up and topped with a little vanilla ice cream coffee cake becomes an amazing dessert and on it’s own it’s a light, quick breakfast.  You can’t eat chocolate cake for breakfast, can you?

Coffee Cake is so easy to make and so quick – there are hardly any icings or frostings, so a few minutes in the kitchen and some time in the oven and you’re done. There is rarely much prep work and it can be eaten with one hand, wrapped in a napkin while driving if need be.  I wish Grant saw the numerous perks to coffee cakes but he doesn’t share the same passion as I do, so I often end up eating them on my own or sharing them with coworkers.

This coffee cake really was the best I’ve ever made, and that’s saying a lot. My cranberry coffee cake was equally delicious but this blueberry cake wins with its unbelievably moist, perfect texture. Even Grant really liked it! Yummy delicious.

Ingredients:

• ¼ cup butter, softened;
• ½ (8 oz) package low-fat cream cheese;
• 1 cup sugar;
• 1 egg;
• 1 cup flour;
• 1¼ tsp baking powder;
• ½ tsp salts;
• 2 tsp vanilla extract;
• 2¼ cups fresh or frozen blueberries (If frozen, don’t thaw. I used Trader Joe’s frozen wild blueberries, they worked great!);
• Cooking spray;
• 4 tbsp sugar;
• 2 tsp cinnamon.

Recipe Directions

1. Preheat oven to 350 degrees; coat a 9-inch round cake pan with cooking spray.
2. Beat butter and cream cheese together with electric mixer at a medium speed until creamy, about 2 minutes. Slowly add sugar, then add egg and beat well.
3. In a medium bowl combine flour, baking powder and salt; add to butter mixture on low speed. Stir in vanilla and fold in berries. Pour batter into pan. Combine remaining sugar and cinnamon and sprinkle over batter.
4. Bake for 55-60 minutes, cool completely on wire rack.

Enjoy!