Blueberry Cream Cheese Coffeecake

* Exported from MasterCook *

Blueberry Cream Cheese Coffeecake

Recipe By : Gourmet Magazine/ July 1995 p. 87
Serving Size : 24 Preparation Time :1:00
Categories : Coffeecakes Danish And Pastries

Amount Measure Ingredient -- Preparation Method
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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

OVEN: 375
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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Serving Ideas : could vary fruit..

NOTES : be interesting to see if fat could be lowered by substituting lower fat
products...