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Mrs. Bitterman’s Blue Ribbon Blueberry Coffeecake  


Preheat oven to 350 degrees. Lightly butter a 13 x 9 x 2 inch baking pan; set aside.

In small bowl stir together flour, baking powder and salt; set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 1-3/4 cups sugar; beat until combined.

Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.

Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.

In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.

Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

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