Blueberry Cream Cheese Coffeecake
This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.
Yield
10 servingsPrep
30 minCook
65 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 12 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
sugar
|
|
| 1 |
eggs
|
*
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
vanilla extract
|
|
| streusel | |||
| ½ | cup |
butter, unsalted
softened |
|
| 1 | cup |
sugar
|
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 346.8 | ml/g |
cream cheese
softened |
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
*
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
vanilla extract
|
|
| streusel | |||
| 1 | each |
butter, unsalted
softened |
|
| 237 | ml |
sugar
|
|
| 158 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| batter | |||
| 1 | each |
butter, unsalted
softened |
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
plus 1 teaspoon |
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 7.1E+2 | ml |
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.
