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Blueberries and Cream Coffeecake

Blueberries and Cream CoffeecakeWheat germ and reduced sugar make this coffeecake a better choice for a special breakfast.

Serves 6.



  • 4 Tbsp margarine or butter, cubed
  • 1/3 c raw sugar
  • 1 egg
  • 3/4 c all purpose flour
  • 1/2 c wheat germ
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 c milk
  • 1 c frozen blueberries (not thawed)
  • 4 oz cream cheese, finely diced
  • 1/2 tsp lemon zest


  • 2 Tbsp raw sugar
  • 2 Tbsp all purpose flour
  • 1/2 tsp lemon zest
  • 1 Tbsp margarine or butter
  • 2-3 Tbsp finely chopped nuts



  1. Butter an 8″ round cake pan or 8 x 8 x 2″ square baking pan. Preheat oven to 375 degrees F.
  2. Beat margarine and raw sugar with electric mixer until fluffy (or beat by hand with wooden spoon.
  3. Add egg and beat one minute.
  4. Combine flour, wheat germ, baking powder and salt. Add alterately with milk, mixing well after each addition.
  5. Fold in blueberries, diced cream cheese, and lemon zest.
  6. Spoon into prepared cake pan and smooth.

Topping and Baking:

  1. Combine raw sugar, flour, and lemon zest.
  2. Cut in margarine until mixture resembles coarse bread crumbs.
  3. Stir in nuts.
  4. Sprinkle topping over cake batter.
  5. Bake about 25 minutes or until firm. Cool in pan.

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