Comments on: Blueberry Cream Cheese Coffee Cake

By: shoechef

shoechef — Tue, 18 Aug 2015 13:53:51 +0000

I just made this cake and it is fantastic! After reading the last review, instead of using the cream cheese in cubes I creamed it with the butter and sugar and I added a bit of almond extract. The pan is almost gone and I can’t wait to try the basic recipe with other seasonal fruit. I love that it’s a lot of pantry ingredients and comes together quickly. The cake is really moist and very dense so it’s quite rich, which I love, and I definitely have a new go-to recipe for coffee cake, it’s that good!!!

By: normie

normie — Tue, 13 Jul 2010 14:50:31 +0000

I made this last night and it is absolutely fabulous! Of course, being me, I had to make some slight changes: I added about 1/2 teaspoon of vanilla to the batter; used half brown sugar and half white sugar in the topping; replaced a bit of the milk with heavy cream; and only used half of the cream cheese called for because it got too soft and was very messy to handle (I was in a hurry!)

The cake is delicate and moist with an excellent crumb. I believe the topping needs more butter, however, because much of the sugar remained dry and granular after baking, despite incorporating the butter as much as possible.

FYI, if you don’t like solid chunks of cream cheese in your food, this recipe is not for you. For the rest of us, it adds a nice, creamy “surprise” in each bite!

By: culinarycapers

culinarycapers — Fri, 26 Mar 2010 16:09:09 +0000

Looks like a great recipe… I gave it 5 stars and will make it next week!