Recipe By : Cooking Live Show #CL8934
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling:
12 ounces cream cheese -- softened
1/3 cup sugar
1 egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla
streusel:
1 stick unsalted butter -- softened
1 cup sugar
2/3 cups flour
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
batter:
1 stick unsalted butter -- softened
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup milk
3 cups picked over blueberries
Preheat oven to 375 degrees and butter a 13 by 9-inch glass baking
dish. Do not use a metal baking dish.
Make filling: With an electric mixer, beat together cream cheese and
sugar. Add egg, lemon juice, and vanilla and beat until smooth.
Make streusel: In a small bowl blend together streusel ingredients
until crumbly.
Make batter: In another bowl with an electric mixer beat together
butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on
high speed until light and fluffy. In another bowl whisk together
flour, baking powder, and salt and 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 1 hour
and 5 minutes, or until golden and a tester comes out clean. Cool
coffeecake completely in baking dish on a rack.
