Mrs. Bitterman’s Blue Ribbon Blueberry Coffeecake  

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• 2 cups flour   

• 2 teaspoons baking powder

• 1⁄2 teaspoon salt

• 8 ounces cream cheese, softened

• 1⁄2 cup butter, melted

• 1 and 3/4 cups sugar

• 2 large eggs

• 2 teaspoons vanilla extract, pure

• 2 cups blueberries, fresh or frozen. If frozen, thaw and drain excess liquid.

• 2 tablespoons sugar

• 1 1⁄2 teaspoons cinnamon, ground

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DIRECTIONS:

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

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

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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.

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

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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.

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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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