Blueberry Cheese Coffeecake
By jeenikeen
This delicious cake combines the best of creamy cheesecake and moist coffee cake.
Ingredients
- Cake:
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream or plain yogourt
- 1-1/2 cups fresh blueberries
- Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, melted
- Cream Cheese Filling:
- 1 pkg (8 oz./250 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp finely grated lemon rind
Details
Preparation
Step 1
Grease 9-inch 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.
Cake: 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 or yogourt, making three additions of dry ingredients and two of sour cream or yogourt. Spread in prepared pan, mounding slightly. Sprinkle 1 cup 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 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 a room temperature.
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