Blueberry Cream Cheese Streusel Cake
Source of Recipe
from magnolia at rc
Recipe Link: http://www.recipecircus.com/recipes/Magnolias/CAKESandPIES/Blueberry_Cream_Cheese_Coffee_Cake.html List of Ingredients
Blueberry Cream Cheese Streusel Cake
filling:
12 oz. cream cheese, softened
1/3 cup sugar
1 large egg
1 Tbls. fresh lemon juice
1 tsp. vanilla
streusel:
1 stick butter, softened
1 cup sugar
2/3 cup all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. salt
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)
Preheat oven to 375 degrees and butter a 13x9 glass
baking dish. (Do not use a metal baking dish.)
filling:
In a bowl, with an electric mixer, beat together
cream cheese and sugar. Add egg, lemon juice,
and vanilla and beat until smooth.
streusel:
In a small bowl blend together streusel ingredients
until crumbly.
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.
assemble cake:
Spread 2 1/2 cups batter in bottom of baking dish.
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 in
middle of oven 1 hour 5 minutes or until golden and tester
comes out clean. Cool coffeecake completely in baking dish.Recipe
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