Blueberry Cream Cheese Coffee Cake
Mornings just got a whole lot better, because this coffee cake will make you feel like you’re eating a slice of dessert for breakfast. Paired with a cup of our Easy Honey Latte, there’s no better way to start the day.
Ingredients
Topping
1/2 cup butter, melted
1½ cups oatmeal
3/8 cup Sue Bee® Baking Honey
1 tsp vanilla
Cake
1/4 cup melted butter
1/4 cup canola oil
1/2 cup Sue Bee® Baking Honey
2 eggs
2 tsp vanilla
1 cup sour cream
1½ cup flour
1/2 cup oatmeal
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Filling
8 oz cream cheese
2 tbsp Sue Bee® Baking Honey
1 egg
1½ cups blueberries
Directions
Preheat oven to 350° F.
In a large bowl, mix together the wet ingredients for the cake (honey, butter, oil, eggs, sour cream and vanilla).
In a separate bowl, mix together dry ingredients for the cake (flour, oatmeal, baking powder, baking soda and salt).
Add dry ingredients into the bowl with wet ingredients. Mix and set aside.
In a separate bowl, add all ingredient for the filling (except the blueberries) and mix until smooth.
Gently fold in the blueberries and set aside.
In separate bowl, add all ingredients for the topping and mix together.
Grease a 9”x13” baking dish and pour in half of the cake batter until it covers the entire bottom.
Pour the filling over the cake batter, leaving about 1 to 2 inches of open space all the way around the outside.
Pour the remaining cake batter over the filling. (Be sure to completely enclose the filling with the remaining batter.)
Spread your topping mix over the top of the cake.
Bake for 60–70 minutes or until there is no jiggle in the cake when shaken.
Allow to cool completely and store covered in fridge until ready to serve.
