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.
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Ingredients
- CAKE:
- 1 1/2 cups flour
- 1/2 tsp. salt
- 2 1/2 tsp. baking powder
- 3/4 cup brown sugar packed
- 1/3 cup butter melted
- 6 tbsp. milk
- 1 tsp. vanilla
- 2 tbsp. lime juice
- 2 tbsp. lime zest
- 3 cups blueberries
- CREAM CHEESE LAYER:
- 8 oz. cream cheese room temperature
- 1 egg
- 2 tbsp. sugar
- CRUMBLE TOPPING:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/4 cup butter
Ingredients
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Instructions
- 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.