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Kathryn's Blueberry Coffee Cake

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“A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land "O" Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have!”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
  3. Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
  4. In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
  5. Spoon into greased or buttered 13x9-inch baking pan.
  6. In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
  7. Sprinkle over batter.
  8. Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.

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