Blueberry Cream Cheese Coffeecake
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Blueberry Cream Cheese Coffeecake
  Cheese    Coffee cake    Creams  
Last updated 6/12/2012 1:09:24 AM. Recipe ID 36320. Report a problem with this recipe.
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      Title: Blueberry cream cheese coffeecake
 Categories: Cooking liv, Import
      Yield: 1 Servings
     12 oz Cream cheese; softened
    1/3 c  Sugar
      1    Egg
      1 tb Fresh lemon juice
      1 ts Vanilla

      1    Stick unsalted butter;
      1 c  Sugar
    2/3 c  Flour
  1 1/2 ts Cinnamon
    1/4 ts Salt

      1    Stick unsalted butter;
  1 1/4 c  Sugar
      2    Eggs
      2 ts Vanilla
      4 c  Flour
      1 tb Plus 1 teaspoon baking
      1 ts Salt
      1 c  Milk
      3 c  Picked over blueberries
  Preheat oven to 375 degrees 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 streusel: In a small bowl blend together streusel 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
  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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Recipe ID 36320 (Apr 03, 2005)

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