Blueberry Cream Cheese Coffeecake Food

BLUEBERRIES AND CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375.
• Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
• In a large bowl cream together sugar, butter and eggs.
• In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
• Combine milk and water.
• Add ingredients to the first bowl alternating the milk and flour mixtures.
• When well blended, add vanilla and lemon zest.
• Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
• Fold in blueberries.
• Pour into a greased and floured 13 by 9 pan.
• Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
• Bake 1 hour or until golden brown on top.
• ENJOY!

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
• Combine 2 cups flour, baking powder and salt.
• Add to creamed mixture alternately with milk and water.
• Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
• Pour into greased and floured 13 x 9 inch baking pan.
• Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in preheated 375 degree oven for 1 hour.

BLUEBERRY COFFEECAKE

Steps:

• Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm.

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk, and beat only until combined.
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
• Scatter the fresh berries over the filling and top with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and place on a wire rack to cool slightly.
• Serve warm or at room temperature.

BEST EVER BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
• In small bowl stir together flour, baking powder and salt; set aside.
• In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
• Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
• Stir in vanilla. Gradually fold in blueberries.
• Batter will be very thick. Pour into prepared pan and smooth the top.
• In small bowl stir together 3 tablespoons sugar and the cinnamon.
• Sprinkle over batter.
• Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• Cool on a wire rack.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY CREAM CHEESE COFFEECAKE

Steps:

• 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 degrees F 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.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease the bottom and sides of a 10-inch springform pan and dust with flour.
• Stir the flour and 3/4 cup of the sugar together in a large bowl. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the mixture.
• Add the baking powder, salt, sour cream, 1 egg, and the almond extract to the remaining flour mixture. Mix until a stiff dough forms. Press the dough over the bottom and 2 inches up the sides of the pan; it will be about 1/4 inch thick on the sides.
• With an electric mixer, beat the cream cheese, the remaining 1/4 cup sugar, and the remaining egg in a small bowl until well blended. Pour the mixture over the dough in the pan and spread evenly. Arrange the blueberries over the top. Mix the almonds with the reserved crumb mixture and sprinkle over the blueberries.
• Bake in the center of the oven for 35 to 45 minutes or until the filling is set and the crust is golden brown. Cool for 15 minutes, remove the sides of the pan, and finish cooling on a wire rack and transfer to a serving plate.

APPLE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.