Blueberry Cream Cheese Coffeecake (#1929)

Serves
Ready
10
1.6
Hours
Prep
Cook
30
Minutes
1.1
Hours
Categories
Cakes
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Ingredients

Filling

  • 12 oz Cream Cheese softened
  • 1/3 cup Sugar
  • 1 Eggs
  • 1 Tbsp Lemon Juice fresh
  • 1 tsp Vanilla Extract

Streusel

  • 1 Unsalted Butter stick (1/2 cup) softened
  • 1 cup Sugar
  • 2/3 cups All-Purpose Flour
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt

Batter

  • 1 Unsalted Butter stick (1/2 cup) softened
  • 1 1/4 cup Sugar
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 4 cups All-Purpose Flour
  • 1 Tbsp Baking Powder plus 1 teaspoon
  • 1 tsp Salt
  • 1 cup Milk
  • 3 cups Blueberries picked over

Directions

  1. Preheat oven to 375° f (190° c) and butter a 13 by 9-inch glass baking dish.
  2. Do not use a metal baking dish.
  3. Make filling: With an electric mixer, beat together cream cheese and sugar.
  4. Add egg, lemon juice, and vanilla and beat until smooth.
  5. Make streussel: In a small bowl blend together streussel ingredients until crumbly.
  6. Make batter: In another bowl with an electric mixer beat together butter and sugar.
  7. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
  8. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk.
  9. Fold in blueberries gently but thoroughly.
  10. To assemble cake: Spread 2 1/2 cups batter in bottom of baking dish and spread filling evenly on top.
  11. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  12. Sprinkle streusel evenly over batter.
  13. Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean.
  14. Cool coffeecake completely in baking dish on a rack.
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