This is more than the run-of-the-mill coffee cake– it features fresh blueberries, lime zest and juice, a rich swirl of cream cheese, and a crunchy brown sugar crumble topping. It also freezes well, tastes better the next day and looks quite pretty when dusted with powdered sugar and some additional berries. You can also substitute raspberry, blackberries, strawberries or any combination of berries for more yumminess.
Blueberry and lime swirl coffee cake
This tasty coffee cake features fresh blueberries and lime, a cream cheese swirl and a crumble topping.
Preheat oven to 375. Butter and flour a 9" springform pan.
In large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
Melt the butter in the microwave and let cool slightly. Mix in the egg, milk, vanilla and lime juice. Mix these into the dry ingredients and combine well.
Fold in the blueberries gently. Add into the prepared cake pan. Batter will be thick!
In a medium bowl, beat the cream cheese until smooth. Add the sugar and the egg and mix well. Spread this over the cake.
In a small bowl, mix together the flour, brown sugar and cinnamon. Add in the butter, combining it with a pastry blender or your fingers. Mix until crumbly. Sprinkle this evenly over the cake.
Bake cake for 35 to 45 minutes or until a toothpick comes out cleanly. Cool for fifteen minutes before loosening edges with a knife and removing from pan.
Garnish with additional berries and dust with powdered sugar before serving.