Thursday, April 24, 2014


This is a divine cake..  blueberry cream cheese coffee cake... Boleh lupa daratan kalau dah makan satu slice. Cant stop at just one slice.

Blueberry Cream Cheese Coffee Cake
For The Batter:
  • 1 c. butter
  • 1 c. sugar
  • 2 eggs
  • 1/2 c. sour cream/yoghurt/milk
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 c. flour
  • 1 small carton fresh blueberries
For The Filling:
  • 2 (8 oz.) packages cream cheese
  • 2 egg
  • 1 yolk
  • 1/2 c. sugar
  • 1 tsp. vanilla
For the Crumb Topping:
  • ¼ c. sugar
  • ½ c. flour
  • ¼ c. butter
  1. Preheat oven to 350 degrees and coat a glass 9" pan with cooking spray.
For The Batter:
  1. Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.
For The Filling:
  1. Beat together the cream cheese, egg, sugar, and vanilla until smooth.
For the Crumb Topping:
  1. Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.
Putting it Together:
  1. Spread half the batter into the bottom of the 9" pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 60 to 75 minutes. Let the cake cool for before serving.


  1. Replies
    1. I have updated the recipe ain. sorry for the long silence... tak sempat nak login to blog