I still have 3-gallon size freezer bags full of our fresh blueberries from last summer. I’m quite surprised how many we still have left with how much I have used them for smoothies and baking. Needless to say, I will continue to use them the next couple months until we get fresh ones again So glad I haven’t had to use them sparingly as we literally had a small blueberry farm.

Cooper loves blueberries so much so that I keep checking the price at the store and refusing to buy a small pint for $3.99. I can’t seem to justify it when we have our own blueberries for free. About a month ago I bought a large container for a great deal, it seemed it was almost a steal as I haven’t seen that good of a deal since.

Anyway, I made coffee cake as I have been into my pastries lately that I probably have developed a permanent food baby; or shall I say 5 lbs that I wish I could blame on something other than simple carbs and coffee. I always crave carbs but lately it’s been almost my entire diet! (I need to refocus my health again)

Oh well! This is a great recipe! Enjoy!

Ingredients:

• ¼ cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1 cup + 2 tbsp flour, divided
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 1 cup frozen bluenerries
• 3 oz cream cheese

Topping:

• 3 tbsp flour
• 3 tbsp sugar
• 2 tbsp cold butter

For batter: in a large mixing bowl, cream butter and sugar. Beat in egg.

Mix well. Cream until well incorporated!

Combine 1 cup flour, baking powder and salt in creamed mixture.

Add milk, mix well.

Toss blueberries with remaining flour.

Add cream cheese and blueberries. Batter will be thick.

Transfer to a greased 8in square baking dish.

For topping: In a small bowl combine flour and sugar. Cut in butter until crumbly.

Sprinkle over batter.

Bake at 375 degrees for 40-45 minutes or until toothpick inserted comes out clean.

Serve warm with a good cup of coffee for all you coffee lovers. :)

Enjoy!