Friday, August 10, 2012

Blueberry Cream Cheese Coffee Cake

by Cindy

Well we're celebrating two birthdays at the office today, so I made a blueberry coffeecake for our potluck breakfast.  It is more like a blueberry cheesecake because it turned out to be more dense than a regular cake.  It's kind of a combination leaning more toward the dense texture.  I followed the recipe as printed but when it said to pour the batter, my batter was not pourable.  When it said to drop the cream cheese on top of the cake, I had to pour the cream cheese mixture on.  I don't really know why this happened, but I just went with it and it worked out.  I didn't use the almond extract or dust it with powdered sugar, and I used pecans instead of almonds (and only put them on half of the cake as you can see in the pic).  It's not too sweet but sweet enough and tasted great with my coffee.  ;)

Blueberry Cream Coffee Cake

Cream Cheese Filling
8 ounces cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs

1 cup all-purpose flour
1 1/2 t baking powder
1/2 t salt
1/2 cup (1stick) unsalted butter, at room temp
1/2 cup granulated sugar
3 large eggs
2 t vanilla extract
1/2 t almond extract
1 cup fresh or frozen thawed blueberries or raspberries
1 cup sliced almonds

 1.  Preheat oven to 375 degrees.  Butter and flour or use Bakers Secret Spray on a 10-inch spring form pan.
2.  To make the filling, combine cream cheese, sugar and eggs in a large mixing bowl with an electric mixer on medium speed.  Set aside.

3.  To make the cake, combine the flour, baking powder, and salt in a mixing bowl.
4.  Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in vanilla and almond extracts.
5.Gradually add the flour mixture on low speed until just blended.  Stir in 3/4 cup blueberries (or other berry) and 1/2 cup almond into the batter.

6.  Pour half the batter into the pan.  Drop spoonfuls of the filling over the batter and swirl it with a knife.
  Add the remaining batter, then top with the remaining blueberries and almonds.

7.  Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.  Cool in the pan.  Dust with confectioner's sugar before slicing. 

adapted from Crazy About Cakes by 
Krystina Castella "Raspberry Cream Coffeecake" 

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