Blueberry Cheese Coffeecake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per Serving, about: | - |
| cal | 394394 cal |
| pro | 6 g6g pro |
| total fat | 20 g20g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 48 g48g carb |
| fibre | 1 g1g fibre |
| chol | 108 mg108mg chol |
| sodium | 307 mg307mg sodium |
| calcium | 55 calcium |
| iron | 1212 iron |
| vit A | 2222 vit A |
| vit C | 33 vit C |
| folate | 1717 folate |
This sumptuous cake combines the best of creamy cheesecake and moist coffee cake.
Ingredients
- 1/3 cup butter , softened1/3 cup butter, softened
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 2 eggs 2 eggs
- 2 tsp vanilla 2 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup sour cream 1/2 cup sour cream
- 1-1/2 cups fresh wild blueberries 1-1/2 cups fresh wild blueberries or frozen wild blueberries
- Crumb Topping:
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/3 cup butter , melted1/3 cup butter, melted
- Cream Cheese Filling:
- 1 pkg (8 oz/250 g) cream cheese , softened1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 egg 1 egg
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
Preparation
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.
Additional information :
Variation:
Raspberry cheese coffee cake: Substitute raspberries for blueberries. If desired, bake in 10-inch (3 L) Bundt pan for about 1 hour.
- Keywords : Dessert; French; Baby Shower; Bridal Shower; Blueberries; Bake; Cream cheese;
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