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.
- 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.
- Preheat oven to 350 degrees; coat a 9-inch round cake pan with cooking spray.
- 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.
- 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.
- Bake for 55-60 minutes, cool completely on wire rack.