I am an experienced baker/cook. I did not like this cake nor think it was worth the time or extra steps. I think there are far better coffee cakes and the ones from Ina Gartner out shine this one. By cooking the blueberries you are making more of a compote. I much prefer fresh blueberries in a coffee cake. I didn't care for the twang that the cream cheese gave it either. A coffee cake made with sour cream or yogurt with fresh blueberries and a streusel top is delicious and will remain at the top of my list over this one.
Blueberry-Cream Cheese Coffee Cake
More From Sunset
Amount per serving
- Calories: 316
- Calories from fat: 46%
- Protein: 5.9g
- Fat: 16g
- Saturated fat: 8.7g
- Carbohydrate: 37g
- Fiber: 1g
- Sodium: 266mg
- Cholesterol: 73mg
- 1 cup fresh blueberries, rinsed, or frozen blueberries
- 1/4 cup apple juice
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1/4 lb.) cold butter, cut into chunks
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 3/4 cup plain low-fat yogurt
- 1 teaspoon vanilla
- 2 large eggs
- 6 ounces cream cheese, at room temperature
- 1 teaspoon lemon juice
- 1/2 cup sliced almonds
- 1. 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.
- 2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
- 3. 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.
- 4. 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 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-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.
- 5. 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.
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