Blueberry cream cheese coffeecake

 
                     Blueberry Cream Cheese Coffeecake
 
 Recipe By     : Gourmet Magazine/ July  1995   p. 87
 Serving Size  : 24   Preparation Time :1:00
 Categories    : Coffeecakes                      Danish And Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FILLING:
   12      ounces        cream cheese -- softened
      1/3  cup           sugar
    1                    large egg
    1      tablespoon    fresh lemon juice
    1      teaspoon      vanilla extract
 					
                         STREUSEL:
      1/2  cup           unsalted butter -- softened
    1      cup           sugar
      2/3  cup           flour
    1 1/2  teaspoons     cinnamon
      1/4  teaspoon      salt
 					
                         BATTER:
      1/2  cup           unsalted butter -- softened
    1 1/4  cups          sugar
    2      large         eggs
    2      teaspoons     vanilla extract
    4      cups          flour
    4      teaspoons     baking powder
    1      teaspoon      salt
    1      cup           milk
    3      cups          fresh blueberries -- picked over
 
 OVEN: 375
 Butter a 13 x 9-inch baking dish. (Do not use metal.)
 
 FILLING:
 In mixer bowl, beat together cream cheese and sugar.
 Add egg, lemon juice and vanilla and beat til smooth.
 
 STREUSEL:
 In a small bowl, blend together streusel ingredients til crumbly.
 
 BATTER:
 In another bowl with mixer beat together butter and sugar.
 Beat in eggs, 1 at a time and add vanilla. Beat on high speed til light and
fluffy.
 
 In another bowl, whisk together flour, baking powder and salt.
 In batches, slowly beat into butter mixture alternately with milk.
 Fold in blueberries gently, but thoroughly.
 
 TO ASSEMBLE CAKE:
 Spread 2 -1/2 cups batter in bottom of baking dish and spread filling evenly on
top.
 Drop spoonfuls of remaining batter on filling and spread evenly.
 (Be careful not to mix layers.) Sprinkle streusel evenly over batter.
 
 Bake coffeecake in middle of oven 65 minutes, or til golden and tester comes
out clean.
 Cool completely in baking dish on wire rack.
 
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 Serving Ideas : could vary fruit..
 
 NOTES : be interesting to see if fat could be lowered by substituting lower fat
products...