Blueberry Cream Cheese Coffeecake Recipe
Servings: 1
Ingredients
- 12 ounce Cream cheese softened
- 1/3 c. Sugar
- 1 x Egg
- 1 Tbsp. Fresh lemon juice
- 1 tsp Vanilla
- 1 stk Unsalted butter softened
- 1 c. Sugar
- 2/3 c. Flour
- 1 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 stk Unsalted butter softened
- 1 1/4 c. Sugar
- 2 x Large eggs
- 2 tsp Vanilla
- 4 c. Flour
- 1 Tbsp. Baking pwdr plus
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 3 c. Picked-over blueberries
Directions
- Preheat oven to 375 degrees and butter a 13- by 9-inch glass baking dish. Don't use a metal baking dish.
- Make filling: With an electric mixer, beat together cream cheese and sugar. Add in egg, lemon juice, and vanilla and beat till smooth.
- Make streusel: In a small bowl blend together streusel ingredients till crumbly.
- Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in Large eggs, 1 at a time, and vanilla and beat on high speed till light and fluffy. In another bowl whisk together flour, baking pwdr, and salt and in batches slowly beat into butter mix alternately with lowfat milk. Mix in blueberries gently but thoroughly.
- To assemble cake: Spread 2 1/2 c. batter in bottom of baking dish and spread filling proportionately on top. Drop spoonfuls of remaining batter on filling and spread proportionately (be careful not to mix layers). Sprinkle streusel proportionately over batter. Bake coffeecake in middle of oven 1 hour and 5 min, or possibly till golden brown and a tester comes out clean. Cold coffeecake completely in baking dish on a rack.
Adding to Planner
