Tuesday, October 7, 2014

Blueberry Lemon Cream Cheese Coffee Cake ~ By Victoria

Here is a new recipe that got a "thumbs-up" from everybody. :) This coffee cake seems like it would be a *perfect* spring dessert!  I actually saw a piece of  "Blueberry Lemon Cream Cheese Coffee Cake" at the WA State Fair last month and it looked soooooo good. So,  I took a mental note of it and decided to try it out. :)

  • 2¼ cups flour
  • ¾ cup sugar
  • ¾ cup butter
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1 egg
  • 8 ounces softened cream cheese
  • ¼ cup sugar
  • 1 egg
  • ½ cup homemade or store-bought blueberry jam
  • Zest and juice of one lemon
  1. Preheat the oven to 350F and lightly grease and flour a 9 by 13″ baking tin.
  2. In a large bowl combine flour, sugar, and butter with a pastry cutter to make a crumbly mixture.
  3. Remove 1 cup of the crumbs for topping, set aside.
  4. Add with baking powder, baking soda, salt, sour cream, and 1 egg to the remaining mixture in the large bowl. Combine until smooth and spread evenly in the prepared baking pan.
  5. Beat softened cream cheese, ¼ cup sugar, zest and juice of lemon and 1 egg until smooth.
  6. Pour over the batter in the pan and spread in an even layer.
  7. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect.
  8. Sprinkle the reserved crumbs on top.
  9. Bake in a preheated oven for 45-55 minutes until a knife inserted comes out clean.

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