This is from the MyRecipes.com website...
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Blueberry-Cream Cheese Coffee Cake
Yield: Makes 10 to 12 servings
Total: 1 Hour
* 1 cup fresh blueberries, rinsed, or frozen blueberries
* 1/4 cup apple juice $
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* 1 teaspoon cornstarch
* 2 cups all-purpose flour
* 1 cup sugar
* 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 $
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* 1 teaspoon vanilla
* 2 large eggs $
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* 6 ounces cream cheese, at room temperature $
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* 1 teaspoon lemon juice
* 1/2 cup sliced almonds
Preparation
1. 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. 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. 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. 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. 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.
Elaine Wing Hillesland, Sunset
JANUARY 2005
[Non-text portions of this message have been removed]
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