When it comes to items in my freezer, you will most likely always find strawberries and blueberries begging to be added to smoothies and all sorts of baked treats.
Smoothies have always been one of my favorite ways to treat myself. Growing up, I loved breaking out the blender and mixing up a fruit-filled treat during the warm summer months.
During high school and college breaks, I worked at a yogurt shop where I was able to perfect my smoothie-making skills.
Now, I end up making smoothies more than a few times a week. During this pregnancy, I’ve noticed that if ever I’m feeling a little on the sluggish side, a smoothie is the perfect way to keep me energized the rest of the day.
Last night, my husband asked me to bake something for him. Since earlier that day I made the Chocolate Peanut Butter Pretzel Bars while he was at work, I had a feeling that today I was going to wake up in the mood to bake … and bake is what I did.
However, I didn’t bake just any old treat. Today, I baked a treat that I knew that he would love. While I’m the world’s biggest strawberry fan, my husband can’t get enough of blueberries. Knowing that I had quite a few blueberries in my freezer wanting to be used, I created this Blueberry Cream Cheese Coffee Cake.
When he woke up this morning, he could he hear me clinking around in the kitchen. After reading How To: Simplify’s Facebook status update, he asked, “Are you really making a Blueberry Cream Cheese Coffee Cake?” I replied, “Yes.” He said, “That sounds amazing.”
Once everything was put together, I placed the cake in the oven and what came next was a house filled with a warm and cozy scent. I wish I could bottle that scent and fill my house with it each and every day.
As the minutes ticked by, I grew more and more excited to sink my teeth into this cake.
As I was taking the cake out of the oven, I couldn’t help but notice just how beautiful it was. The crunchy streusel topping, ooery gooey blueberries, and thick cake center … my mouth was watering just looking at the cake. In order to allow the cake to cool, I started to remove it from the springform pan and then … bam. The klutz in me made a stellar appearance. That’s right, the entire cake almost ended up on the floor.
After nearly burning my arm and performing a unique juggling act, I ended up keeping the cake on the counter … but it landed upside down. I quickly grabbed a sheet pan, closed my eyes, flipped the cake over, and stood there … too afraid to open my eyes to see the damage. That’s when I opened my eyes and noticed that I was still in the safe zone.
After trying my best to put pieces back into place, my husband took one look and said, “I can’t wait to have some of that when I come home from work.” Insert a huge sigh of relief.
Leave it to me to almost drop an entire cake on the floor. My klutziness never ceases to amaze me.
Blueberry Cream Cheese Coffee Cake
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 cups blueberries
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter
- Preheat oven to 350 degrees. Prepare a 9-inch springform pan by greasing it.
- Make the cake: Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Take a separate bowl and mix together the flour, baking powder, and salt. Add the flour mixture to the butter mixture by alternating the flour with the milk (start and end with the flour mixture). Mix until just combined. Pour the batter into the springform pan and spread evenly.
- Make the cheesecake topping: Beat the cream cheese, sugar, vanilla, and egg together until just blended. Spread on top of the cake batter. Toss the blueberries in a tablespoon of flour and sprinkle over the cheesecake topping.
- Make the streusel topping: Mix together the sugar, flour, and cinnamon. Cut in the cold butter until clumps are formed. Sprinkle this mixture on top of the blueberries.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool before serving. Refrigerate any leftovers.
What is your favorite fruit?