This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions are my own
This blueberry cream cheese coffee cake recipe is more than just a delicious brunch recipe. It represents every Thanksgiving morning of my childhood, all of the aromas that wafted through the house, and my memories of the Macy’s Thanksgiving Day Parade. No matter how old I am or where I happen to live, every bite of this cake whisks me back to a suburban family room in the 1960s where my favorite cartoon characters cavorted around the tall buildings of downtown New York City while my Dad and I ate our coffee cake and tried to spot his office building in the midst of the activity.
For this recipe you’ll need: sugar, butter, egg, sour cream, vanilla, almond, flour, baking soda, baking powder, cream cheese, fresh blueberries or other fruit, pecans
Table of contents
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We moved from Dallas to the East Coast when I was about three and back to Dallas when I was 11. I was raised as an only child and my parents were in their 40s when I was born so I was not only precocious, I was doted upon by my father (who I am convinced the series Mad Men was based upon).
Thanksgiving was predictable. On Thanksgiving Eve Dad would come in from work carrying a bakery box that he’d picked up in New York and held in his lap all the way home on the train. I knew what was in it – the same thing that was in it every year… a blueberry cream cheese coffee cake, or sometimes pineapple. The box was always securely tied with string so I couldn’t even taste one crumb of the buttery brown sugar topping.
Thanksgiving morning was basically a practice run of Christmas morning. I would bound out of bed at some unearthly hour and wake my dad up. We’d head downstairs and wait impatiently for the Macy’s Thanksgiving Day Parade commentators to begin talking because that was the signal to cut the string on the bakery box and slice into the melt-in-your-mouth coffee cake.
Plates stacked with squares of blueberry cream cheese coffee cake, we’d head for the couch and watch until the last balloon had disappeared and the notes of the marching bands’ songs faded away. Sometimes even then it was hard to tear myself away from the screen knowing it would be a whole year before I got to watch again.
Over the years we moved here and there following Dad’s rise up the corporate ladder, at some point donuts were substituted for the coffee cake, but the parade was the same every year. When I had children they joined us to watch, too. Now Dad is gone but my own grandchildren carry on the tradition.
The holidays are always super busy but to me the season doesn’t start until I’ve seen the Macy’s Thanksgiving Day Parade, with or without blueberry cream cheese coffee cake! The balloons have changed, the commentators have changed but the sweetness of family time and building lasting memories remains the same from year to year.
This year marks 91 years of Macy’s Thanksgiving Day Parades. On Thursday, November 23rd the 91st,Macy’s Thanksgiving Day Parade® will march down the streets of New York City beginning at 9 am eastern time. It’s estimated that more than 3.5 million people will line the streets of Manhattan to watch and 50 million more will tune in on television!
To celebrate 91 years of tradition there will be a new opening with an all -star ensemble cast of celebrities from pop culture, stage and TV all singing and dancing together in an epic performance of Dancin’ in The Street! Also, during the first hour of festivities Gwen Stefani will perform White Christmas at the Bryant Park ice rink surrounded by fans and skaters.
And of course, Santa.
This year start a new memory. Make breakfast easy with this blueberry cream cheese coffee cake! It’s so moist you can make it a day or so ahead of time and just keep it in the refrigerator until it’s time for the parade. Serve with big cups of coffee and hot chocolate with plenty of marshmallows.
Life happens fast. Use traditions like this one to create memories that last a lifetime.
Easy to Make Ahead
Always one of my favorites, this blueberry cream cheese coffee cake recipe is easy to make. You can bake it the night before and then just warm it up to serve. Buttery, tender crumb with tangy cheese and sweet blueberries is a favorite of almost everyone!
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Blueberry Cream Cheese Coffee Cake Recipe
Do you have a favorite memory of the Macy’s Thanksgiving Day Parade? Share in the comments!
Blueberry Cream Cheese Coffee Cake
Ingredients
Cake
- 1 cup sugar
- ½ cup unsalted butter
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Filling
- 16 ounce cream cheese, room temperature
- ½ cup white sugar
- 1 egg
- 1 pint fresh blueberries, or your favorite fruit (pineapple, strawberries, raspberries, and peaches are all good)
Topping
- ½ cup chopped pecans
- ½ cup white sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter
Instructions
- Preheat the oven to 350F.
- Grease a 13×9 inch baking pan.
- Blend the flour, baking soda, and baking powder – set aside.
- Beat 1 cup of sugar and ½ cup butter until creamy.
- Add 1 egg and beat until smooth.
- Stir in the sour cream, vanilla, and almond extract.
- Slowly beat the flour mixture into the sour cream mixture.
- Dough will be very sticky.
- Spoon half the dough into the pan.
- Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
- Spoon over the dough in the baking dish.
- Sprinkle with blueberries.
- Drop the remaining dough by spoonfuls over the filling.
- Mix the topping ingredients in a bowl with your fingers until crumbly.
- Sprinkle over the dough.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
More Great Breakfast Recipes
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