Blueberry Cream Cheese Coffee Cake might just be my breakfast spirit animal. I can go for a plate of eggs, potatoes and bacon any day of the week, but there is just something special about coffee cake. Maybe it’s because it’s almost like having dessert for breakfast? All I know is that this dutch oven recipe is like heaven in your mouth and I’m excited to share the goodness with you all!
The funny thing about this recipe and my other favorite breakfast recipe, Blueberry French Toast Bake, is that I hate cream cheese…like can not stand it! On a bagel?! Nope! Topped with chili sauce and crackers…Never. Mixed with sugar and vanilla…Yaaassss!!! So basically I like cream cheese frosting, it’s almost the same.
This Blueberry Cream Cheese Coffee Cake is topped with sliced almonds and sweet and crunchy crumble topping that you could pretty much eat on it’s own. This cake is so moist and light that everyone will be fighting over the last piece.
I saw this amazing white dutch oven at Target on sale (its still is) and fell in love. My dad has cooked with a dutch oven ever since I can remember so it was so nostalgic for me that I just couldn’t help, but take it home. It also comes in blue, red, yellow, teal and black.
Dutch Oven Blueberry Cream Cheese Coffee Cake Recipe
For the cake: 3/4 cup unsalted butter at room temp | 2 1/4 cups all purpose flour | 3/4 cups sugar | 1/2 teaspoon fine sea salt | 1 large egg | 3/4 cup buttermilk | 1/2 teaspoon baking soda | 1/2 baking powder | 1 teaspoon vanilla extract
Directions: Preheat oven to 350 and coat the inside of Dutch Oven with some butter. In a large bowl mix together the flour, butter, sugar and salt until the mixture is crumbly. Remove 1 cup of the mixture and set aside for later. Add the egg, buttermilk, baking soda, baking powder and vanilla to the mixture in the bowl. Stir to mix, then transfer the mixture to the prepared pot, smooting it out into an even layer.
For the Frosting: 8 oz cream cheese at room temp | 1/3 cup sugar | 1 large egg | 1 teaspoon vanilla extract | 1/2 cup blueberries
Directions: In a small bowl, using an electric mixer, cream together the cream cheese and sugar until smooth. Beat in the egg and vanilla then fold in the blueberries. Pour the mixture over the cake, spreading it out in an even layer and leaving 1 1/2 inch rim around the edge of cake.
For the Topping: 1 cup cake mixture previously set aside | 3/4 cup blueberries | 1/2 cup sliced almonds | 3/4 cup powder sugar for garnish
Directions: Scatter 1/2 cup blueberries over frosting. In a small bowl stir together the reserved cake mixture and the almonds. Sprinkle this over the top of the cake. Bake, uncovered, in the preheated over for 50-55 minutes or until the center is set. Remove from the oven and let cool completely. Sprinkle the powder sugar over the top and serve, garnished with remaining 1/4 cup of blueberries.
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