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Blueberry Cheese Coffeecake




Source of Recipe


The Canadian Living Test Kitchen


List of Ingredients




1/3 cup (75 mL) Butter, softened
2/3 cup (150 mL) Granulated sugar
2 Eggs
2 tsp (10 mL) Vanilla
1-1/2 cups (375 mL) All-purpose flour
1 tsp (5 mL) Baking powder
1/2 tsp (2 mL) Baking soda
1/4 tsp (1 mL) Salt
1/2 cup (125 mL) Sour cream
1-1/2 cups (375 mL) Fresh or frozen wild blueberries

CRUMB TOPPING:
1 cup (250 mL) All-purpose flour
1/4 cup (50 mL) Packed brown sugar
1/4 cup (50 mL) Granulated sugar
1/2 tsp (2 mL) Cinnamon
1/3 cup (75 mL) Butter, melted

CREAM CHEESE FILLING:
1 Pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) Granulated sugar
1 Egg
1 tsp (5 mL) Finely grated lemon rind


Recipe



Grease 9-inch (2.5 mL) springform pan; set aside.

CRUMB TOPPING: In small bowl, combine flour, brown and granulated sugars and cinnamon. Drizzle with butter; toss until thoroughly moistened. Set aside.

CHEESE FILLING: In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.

In large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making three additions of dry ingredients and two of sour cream. Spread in prepared pan, mounding slightly. Sprinkle 1 cup (250 mL) of the blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping.

Bake in centre of 350°F (180°C) oven for about 1-1/4 hours or until edge is set and just beginning to come away from pan. Let cool in pan on rack for 30 minutes. Serve warm or at room temperature.

More Information


VARIATION:
Raspberry cheese coffee cake: Substitute raspberries for blueberries. If desired, bake in 10-inch (3 L) Bundt pan for about 1 hour.