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Blueberry Cream Cheese Coffeecake

 
Blueberry Cream Cheese Coffeecake
176

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Yield

10

servings

Prep

30

min

Cook

65

min

Ready

100

min

 

Ingredients

filling
12 ounces cream cheese
softened
cup sugar
1 eggs
*
1 tablespoon lemon juice
fresh
1 teaspoon vanilla extract
streusel
½ cup butter, unsalted
softened
1 cup sugar
cups all-purpose flour
1 ½ teaspoon cinnamon
¼ teaspoon salt
batter
½ cup butter, unsalted
softened
1 ¼ cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
plus 1 teaspoon
1 teaspoon salt
1 cup milk
3 cups blueberries
picked over

Directions

Preheat oven to 375℉ (190℃) 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 streussel:

In a small bowl blend together streussel 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.

Blueberry Cream Cheese Coffeecake
Blueberry Cream Cheese Coffeecake

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

These were the changes I made:
1. I halved the recipe and baked the cake in a 8 by 8-inch glass baking pan.
2. I used half whole wheat flour and half all-purpose flour.
3. I used half butter and half olive oil (or canola oil, or light olive oil).
4. I cut down the sugar a bit.

As the photos show, the coffeecake came out very fluffy. I found the batter was quite sticky, I added the batter evenly into the baking dish, then spread gently with a rubber spatular.

We have been having it for breakfast and snack for the last two days, it was so good with a cup of hot coffee!

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Comments


Mountain View, United States
 over 5 years ago

This has always been a hit in our house. Perfect summer treat!

Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 75939% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 433mg 18%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 11%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 9%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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