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Blueberry Cream Cheese Coffee Cake




Source of Recipe


by Grandpoohbah,


Recipe Link: http://tinyurl.com/akw6o

List of Ingredients




For filling:
12 oz. cream cheese, softened
1/3 cup sugar
1 large egg
1 Tbls. fresh lemon juice
1 tsp. vanilla

For streusel:
1 stick butter, softened
1 cup sugar
2/3 cup all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. salt

For batter:
1 stick butter, softened
1 1/4 cup s sugar
2 large eggs
2 tsp. vanilla
4 cups all purpose flour
1 Tbls. plus 1 tsp. baking powder
1 tsp. salt
1 cup milk
3 cups blueberries (fresh, not frozen)

Recipe



Preheat oven to 375 degrees and butter a 13x9 glass baking dish. (Do not use a metal baking dish.)

Make Filling: In a bowl, 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 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 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 5 minutes or until golden and a tester comes out clean. Cool coffeecake completely in baking dish.

Enjoy!