Blueberry Cream Cheese Coffeecake

Photo by Helene F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • FILLING:

  • 12

    ounces cream cheese -- softened

  • 1/3

    cup sugar

  • 1

    large egg

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon vanilla extract

  • STREUSEL:

  • 1/2

    cup unsalted butter -- softened

  • 1

    cup sugar

  • 2/3

    cup flour

  • 1 1/2

    teaspoons cinnamon

  • 1/4

    teaspoon salt

  • BATTER:

  • 1/2

    cup unsalted butter -- softened

  • 1 1/4

    cups sugar

  • 2

    large eggs

  • 2

    teaspoons vanilla extract

  • 4

    cups flour

  • 4

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1

    cup milk

  • 3

    cups fresh blueberries -- picked over

Directions

OVEN: 375 degrees Butter a 13 x 9-inch baking dish. (Do not use metal.) FILLING: In mixer bowl, beat together cream cheese and sugar. Add egg, lemon juice and vanilla and beat til smooth. STREUSEL: In a small bowl, blend together streusel ingredients til crumbly. BATTER: In another bowl with mixer beat together butter and sugar. Beat in eggs, 1 at a time and add vanilla. Beat on high speed til light and fluffy. In another bowl, whisk together flour, baking powder and salt. In batches, slowly beat into butter mixture alternately with milk. Fold in blueberries gently, but thoroughly. TO ASSEMBLE CAKE: Spread 2 -1/2 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 65 minutes, or til golden and tester comes out clean. Cool completely in baking dish on wire rack.

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