My second cousin Sandy gave me this recipe. Actually, she fed it to me first, in her basement in north Georgia. Then she gave me the recipe when I begged. This is good stuff. I could honestly sit and eat this whole thing. She calls it a coffee cake, but we eat it for breakfast or dessert or whenever. You'll love it. Today we're having it for breakfast.

Before you get started, you're going to need a 9 inch cake pan. Sandy uses a springform pan because it's easier to get it out. You can get springform pans at Wal-Mart (that's where I got mine yesterday, LOL.) We have successfully made this in a regular pan, but our regular pan was only 8" so it never came out exactly like it should have. You also want to try and get the little miniature blueberries, like the kind you get in a blueberry muffin mix; they're better for this recipe than the big blueberries. I suggest the Dole brand.

Sandy Grimes's Blueberry Coffee Cake

INGREDIENTS:

• 1 8-ounce package of cream cheese (softened)
• 1 stick of butter (softened)
• 1 cup sugar
• 1 cup flour (sifted)
• 1 egg
• 1 tsp baking powder (not baking soda!)
• 1/4 tsp salt
• 1 tsp vanilla
• 2 cups frozen blueberries (do not thaw!)

TOPPING INGREDIENTS

• 1/4 tsp cinnamon
• 4 tbsp sugar
  

PREPARATION:

Preheat your oven to 350.

Beat cream cheese and butter together until fluffy. We have a big KitchenAid mixer that we use for this; you can also use a hand mixer. I don't suggest trying this with a spoon.

Once the cream cheese and butter are nicely mixed, gradually add the sugar, then add the egg. Now add the flour along with the salt and baking powder (you can actually measure the salt and baking powder off into the flour, if you like, when you're getting set up). Last, add the vanilla.

Now set your mixer aside and get a spatula. Gently fold the blueberries into the mix. The batter will be thick, but if you're not careful, you'll smush up your blueberries and then there you'll be, smushed blueberries. The blueberries may not all mix in; don't worry about it. You can cover them up with mix once you put it in the pan.

Now spray your 9 inch pan with cooking spray and dump the mix in. It's going to be very thick, and you'll have to use your spatula to spread it out in the pan. Mix your topping cinnamon-and-sugar and sprinkle it all over the top of the cake. Pop it in the oven for 50 minutes or until a toothpick inserted into the middle of the cake (between the berries) comes out clean.

Getting set up; everything except the topping mix.


The mix, before blueberries


In the springform pan, with blueberries. As you can see, I smushed a couple of the blueberries while I was mixing; that's why the mix is so purple. Heh. Oops.