Blueberry Cheese Coffeecake

By The Canadian Living Test Kitchen

182 people added this to their Recipe Box

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

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This sumptuous cake combines the best of creamy cheesecake and moist coffee cake.

Ingredients

1/3 cup butter , softened1/3 1/3cup cupbutter, softened
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
2 eggs 2 2eggeggs
2 tsp vanilla 2 2tsp tspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup sour cream 1/2 1/2cup cupsour cream
1-1/2 cups fresh wild blueberries 1-1/2 1-1/2cups cupsfresh wild blueberries or frozen wild blueberries
Crumb Topping:
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Cream Cheese Filling:
1 1pkg (8 oz/250 g) pkg (8 oz/250 g)cream cheese, softened
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp finely grated lemon rind 1 1tsp tspfinely 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.