FILLING
12 oz Cream cheese; softened
1/3 c Sugar
1 Egg
1 tb Fresh lemon juice
1 ts Vanilla
STREUSEL
1 Stick unsalted butter;
-softened
1 c Sugar
2/3 c Flour
1 1/2 ts Cinnamon
1/4 ts Salt
-BATTER-
1 Stick unsalted butter;
-softened
1 1/4 c Sugar
2 Eggs
2 ts Vanilla
4 c Flour
1 tb Plus 1 teaspoon baking
-powder
1 ts Salt
1 c Milk
3 c 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.
Yields
1 Servings