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Friday, July 30, 2010

Blueberry Cream-Cheese Coffee Cake

 My daughter is a wonderful cook and baker too.  This is one of her recent desserts.  She does not blog hop, well maybe she does because I am always sending her links to blogs to check out all the wonderful recipes I've found.  The other night when she made this my oldest grandson Josh came down and asked if I wanted pictures of the cake for the blog....oh course I said yes as long as a piece came too.  Ya know she was going to give me a piece but I wanted to make sure.  :-)  This cake is delicious and is very good when it's warmed slightly...say 15 sec or so in the micro.  She found this recipe here  .  She did add more sugar to the topping than listed, I'll make a note by it.  She said she added about a 1/4 cup.

Printable recipe


  • 1  cup  fresh blueberries, rinsed, or frozen blueberries
  • 1/4  cup  apple juice
  • 1  teaspoon  cornstarch
  • 2  cups  all-purpose flour
  • 1  cup  sugar + 1/4 cup more for topping
  • 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.

 This cake could be also be great for breakfast or possibly to serve at a brunch.     
Have a wonderful day and remember to find the time to do all the things you love, including the time to eat dessert.  ;-)

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