Blueberry cream cheese coffeecake

1 Servings

Ingredients

Quantity Ingredient
12 ounces Cream cheese; softened
⅓ cup Sugar
1 Egg
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla
1 Stick unsalted butter; softened
1 cup Sugar
⅔ cup Flour
1½ teaspoon Cinnamon
¼ teaspoon Salt
1 Stick unsalted butter; softened
1¼ cup Sugar
2 Eggs
2 teaspoons Vanilla
4 cups Flour
1 tablespoon Plus 1 teaspoon baking powder
1 teaspoon Salt
1 cup Milk
3 cups Picked over blueberries

Directions

FILLING

STREUSEL

BATTER

Preheat oven to 375 degrees and butter a 13 by 9-inch glass baking dish. Do not use a metal baking dish.

Make filling: With an electric mixer, beat together cream cheese and sugar.

Add egg, lemon juice, and vanilla and beat until smooth.

Make streusel: In a small bowl blend together streusel ingredients until crumbly.

Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in blueberries gently but thoroughly.

To assemble cake: Spread 2½ cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.

Recipe by: Cooking Live Show #CL8934 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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