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Blueberry Cream Cheese Coffeecake
 Gourmet July 1995
For filling:
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
For streusel:
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
For batter:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup milk
3 cups picked-over blueberries (not frozen)
Preheat oven to 375degrees F. and butter a 13-by-9-inch glass baking dish
(Do not use a metal baking dish.)
Make filling: In a bowl 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 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.
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