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Blueberry Lattice Coffee Cake




Source of Recipe


Easy Home Cooking


List of Ingredients




1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (110°)
1 egg, beaten
1/2 cup butter, softened
1/3 cup milk
3 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
2 pkgs (8oz) cream cheese, softened
2 egg yolks
2/3 cup sugar
1 tsp vanilla or lemon extract
1 tbsp grated lemon peel (optional)
1 cup fresh or frozen blueberries

Recipe



Dissolve yeast and 1 tsp sugar in warm water in large bowl. Let stand 10 minutes. Beat in egg, butter and milk. Beat in flour, 1/4 cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding more flour as necessary to prevent sticking. Cover and let rest while making filling.

Combine cream cheese, egg yolks, 2/3 cup sugar, vanilla and lemon peel in medium bowl. Beat until combined; set aside.

Grease 13x9-inch pan. Divide dough into thirds; set 1/3 aside. Roll out remaing 2/3 of dough to 13x9 inch rectangle. Place in greased pan and press dough 1/2 inch up sides to contain filling. Spoon filling into dough lined pan. Arrange blueberries over filling, pressing lightly into filling. Roll out remaining dough to 10-inch square. Cut dough into 1-inch strips. Arrange strips diagonally across pan in lattice pattern over filling, sealing strips at edges.

Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat oven to 350°. Bake, uncovered, about 40 minutes or until lightly browned and filling is set. Serve warm or at room temperature.