Tuesday, September 20, 2011

Blueberry Lemon Cream Cheese Coffee Cake

Let's see, what does this coffeecake have going for it?
1) Cake 2)cheesecake-like topping, and 30 ooey gooey fruit!
Breakfast anyone?
Yeah, I thought so.
I knew this cake was a keeper from the moment I saw it. 

I got this from a Sunset "gift" cookbook, which was really just a booklet to say thank you for renewing my subscription... but I liked this look of this one, Sunset's Blueberry Cream Cheese Coffee Cake. I had intended to make this with blackberries, but frankly couldn't be bothered to go out there and pick this morning, so I used the blueberries in the freezer.  This would be fantastic with any kind of berry, or even peaches or apple filling, but also any kind of jam that you have in the fridge needing to be used up.

This recipe calls for a springform pan, but really, any baking dish would work, like an 8x8 square dish, or even a pie plate.

Serves 10-12
1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup water, or orange juice
1 teaspoon cornstarch
1 tsp lemon zest
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon lemon zest
3/4 cup plain low-fat yogurt
1 teaspoon lemon extract, or vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

 In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare.

Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

Bake in a 350° oven,on a middle rack, until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 35 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Here are some other great ideas for breakfast baked goodies:

1 comment:

  1. Looks and Sounds Delicious!!!! I will be trying this one out.