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Blueberry Cream Cheese Coffeecake

Blueberry Cream Cheese Coffeecake is built on Cream Cheese Softened, Sugar, Fresh Lemon Juice, Vanilla Extract, and Unsalted Butter Softened. Scale it up or down for the number of people at the table.

Ingredients

• 12 oz
• 1/3 cup
• 1 tbsp
• 1 tsp
• 1/2 cup
• 1 cup
• 2/3 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 1/4 cup
• 2 tsp
• 4 cup
• 4 tsp
• 1 tsp
• 1 cup

Method (preview)

1. 1

   In mixer bowl, beat together cream cheese and sugar.

2. 2

   Add egg, lemon juice and vanilla and beat til smooth.

3. 3

   In a small bowl, blend together streusel ingredients til crumbly.

4. 4

   In another bowl with mixer beat together butter and sugar.

5. 5

   Beat in eggs, 1 at a time and add vanilla. Beat on high speed til light and fluffy.

6. 6

   In another bowl, whisk together flour, baking powder and salt.

7. 7

   In batches, slowly beat into butter mixture alternately with milk.

8. 8

   Fold in blueberries gently, but thoroughly.

9. 9

   TO ASSEMBLE CAKE

10. 10

    Spread 2 -1/2 cups batter in bottom of baking dish and spread filling evenly on top.

11. 11

    Drop spoonfuls of remaining batter on filling and spread evenly. (Be careful not to mix layers.) Sprinkle streusel evenly over batter.

12. 12

    Bake coffeecake in middle of oven 65 minutes, or til golden and tester comes out clean.

13. 13

    Cool completely in baking dish on wire rack.