Blueberry Cream Cheese Coffee Cake
A delicious cake. I used half whole wheat flour and half white flour, otherwise followed the recipe. It came out great, and not too sweet. Perfect with a cup of coffee or tea. We did have it for breakfast :)
Yield
12 servingsPrep
10 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blueberries
rinsed, or frozen blueberries |
|
| ¼ | cup |
apple juice
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | pound |
butter
cold, cut into chunks, 1/2 cup |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
lemon
peel grated |
|
| ¾ | cup |
yogurt, plain
low-fat or non-fat |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 6 | ounces |
cream cheese (reduced-fat)
at room temperature |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blueberries
rinsed, or frozen blueberries |
|
| 59 | ml |
apple juice
|
|
| 5 | ml |
cornstarch
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 113.4 | g |
butter
cold, cut into chunks, 1/2 cup |
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
lemon
peel grated |
|
| 177 | ml |
yogurt, plain
low-fat or non-fat |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 173.4 | ml/g |
cream cheese (reduced-fat)
at room temperature |
*
|
| 5 | ml |
lemon juice
|
|
| 118 | ml |
almonds
sliced |
|
Directions
In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil.
Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes.
In a small bowl, blend cornstarch and 2 teaspoons water.
Add to blueberry mixture; stir until it simmers and thickens, about 1 minute.
Let cool to room temperature.
In a bowl or food processor, mix or whirl flour and ¾ cup sugar. Add butter to flour mixture.
Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
Reserve ½ cup; pour remaining into a large bowl.
Stir in baking powder, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated.
Spread batter in a buttered 9-inch round cake pan with a removable rim.
In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining ¼ cup sugar, remaining egg, and lemon juice until smooth.
Spread over batter in pan, leaving a ½-inch border bare.
Gently spread blueberry mixture over cream cheese mixture, leaving some visible.
Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
Bake in a 350°oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes.
Let cool on a rack for 15 minutes, then remove pan rim.
Serve warm or at room temperature.
