Recipe By : Gourmet Magazine, Jul, 1995
Serving Size : 24 Preparation Time :1:00
Categories : Coffeecakes Danish And Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
12 oz Cream cheese -- softened
1/3 c Sugar
1 lg Egg
1 tb Fresh lemon juice
1 ts Vanilla extract
Streusel:
1/2 c Unsalted butter -- softened
1 c Sugar
2/3 c Flour
1 1/2 ts Cinnamon
1/4 ts Salt
Batter:
1/2 c Unsalted butter -- softened
1 1/4 c Sugar
2 lg Eggs
2 ts Vanilla extract
4 c Flour
4 ts Baking powder
1 ts Salt
1 c Milk
3 c Fresh blueberries -- picked over
Preheat oven to 375°F.
Butter a 13x9" baking dish. (Do not use metal.)
Filling:
In mixer bowl, beat together cream cheese and sugar. Add egg, lemon,
juice and vanilla and beat until smooth.
Streusel:
In a small bowl, blend together streusel ingredients until 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 until 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.
