This recipe was inspired by a random advertisement that popped up on my web browser one day. I couldn’t stop thinking about that image and decided I had to make my own version of this special breakfast treat. What I was going for is akin to the famous placek z kruszonka, or “cake with crumbs” from Polish family recipes. Feel free to adapt this one with your favorite ingredients, such as switching out blueberries with apples, or using pecans to crust the top as opposed to oatmeal. No matter what you add, the moist middle and crunchy top will make a delicious coffee cake your family and friends will enjoy on a chilly winter morning.
Instructions
Preheat oven to 350 degrees
Dough
1 cup white sugar
1/2 cup softened butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Using an electric mixer, mix the sugar, butter, egg, sour cream, and vanilla. In a separate bowl mix dry ingredients and then combine with wet mixture until dough is sticky.
Cut out half of the dough and spread into greased 9x13 inch pan. Set aside remainder.
Puree 1 cup of frozen blueberries in a food processor. Spread 1/2 cup pureed berries onto dough in pan.
Cream Cheese Filling
2 eight ounce packages of cream cheese, softened
1/2 cup white sugar
1 egg
Mix ingredients. Spread cream cheese mixture evenly over the blueberry layer.
Spoon remaining dough in small teaspoon sized clumps evenly spaced on top of cream cheese.
Topping
1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 softened butter
1/3 cup oats
Mix the topping ingredients into a crumble. Scatter evenly on top of dough clumps. Drizzle remaining pureed blueberries on top of crumble.
Bake for 45-50 minutes on middle rack, until a toothpick inserted into the center of the cake comes out clean.
We love featuring delicious Alaskan recipes by our Last Frontier Magazine family! To share your tasty recipe and photos, email us at info@lastfrontiermagazine.com today!
This recipe was inspired by a random advertisement that popped up on my web browser one day. I couldn’t stop thinking about that image and decided I had to make my own version of this special breakfast treat. What I was going for is akin to the famous placek z kruszonka, or “cake with crumbs” from Polish family recipes. Feel free to adapt this one with your favorite ingredients, such as switching out blueberries with apples, or using pecans to crust the top as opposed to oatmeal. No matter what you add, the moist middle and crunchy top will make a delicious coffee cake your family and friends will enjoy on a chilly winter morning.
Instructions
Preheat oven to 350 degrees
Dough
1 cup white sugar
1/2 cup softened butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Using an electric mixer, mix the sugar, butter, egg, sour cream, and vanilla. In a separate bowl mix dry ingredients and then combine with wet mixture until dough is sticky.
Cut out half of the dough and spread into greased 9x13 inch pan. Set aside remainder.
Puree 1 cup of frozen blueberries in a food processor. Spread 1/2 cup pureed berries onto dough in pan.
Cream Cheese Filling
2 eight ounce packages of cream cheese, softened
1/2 cup white sugar
1 egg
Mix ingredients. Spread cream cheese mixture evenly over the blueberry layer.
Spoon remaining dough in small teaspoon sized clumps evenly spaced on top of cream cheese.
Topping
1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 softened butter
1/3 cup oats
Mix the topping ingredients into a crumble. Scatter evenly on top of dough clumps. Drizzle remaining pureed blueberries on top of crumble.
Bake for 45-50 minutes on middle rack, until a toothpick inserted into the center of the cake comes out clean.
We love featuring delicious Alaskan recipes by our Last Frontier Magazine family! To share your tasty recipe and photos, email us at info@lastfrontiermagazine.com today!
View our favorites from the archive.
Inspired at a young age, Cecil has turned his love of photography into a lifestyle and a business, with a desire to capture the beauty and character of wherever his camera takes him. Always primed to set off on a new adventure, Cecil and his wife, Anne, have spent their eleven years of marriage going on road trips, touring Alaska and the country, and planning ahead to their next destination. Cecil has combined his artist's perspective and aptitude for design in order to contribute his talents to the collaborative effort of bringing Last Frontier Magazine into a reality.
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