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Blueberry Cream Cheese Coffeecake

 

 

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Blueberries in Oak-Hickory Forest in Litchfield Hills, Kent, Connecticut, USA
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La Belle Cuisine

 


Blueberry Cream Cheese Coffeecake
Gourmet July 1995

For filling:
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

For streusel:
1 stick (1/2 cup) unsalted butter,
softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt

For batter:
1 stick (1/2 cup) unsalted butter,
softened
1 1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon
baking powder
1 teaspoon salt
1 cup milk
3 cups picked-over blueberries
(not frozen)

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

Make filling
: In a bowl 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 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 pow-
der and salt and 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 1 hour and 5
minutes, or until golden and a tester comes out clean. Cool coffeecake
completely in baking dish on a rack.


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