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Blueberry Cream Cheese Coffee Cake Recipe

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This recipe for Blueberry Cream Cheese Coffee Cake is from Jessica's Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream Cheese Layer:
1/4 C sugar
8 oz cream cheese
1 egg white
1/2 vanilla
1 1/4 C blueberries

For the Cake:
1 1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
5.5 Tbs butter
1/2 C sugar
1 egg
1 egg yolk
3/4 C sour cream
1 tsp vanilla

For the Streusel Topping:
1/3 C sugar
1/2 C flour
3 Tbs butter, chilled and cut in chunks
Directions:
Directions:
Preheat oven to 350º. Line 9-inch springform pan with parchment paper and spray with cooking spray. Set aside.

Cream together cream cheese, sugar and vanilla. Add egg white and mix just to combine. Set aside.

Whisk together flour, baking powder, baking soda and salt, set aside. Cream together butter and sugar. Add egg, egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Smooth batter into prepared pan and sprinkle with 1/3 cup blueberries. Spread cream cheese filling on top. Place remaining blueberries over cream cheese filling.

To make the topping: Combine sugar, flour and chilled cubed butter. Blend with pastry blender until crumbly and pea-sized crumbs. Sprinkle on top of blueberries. Bake 40-45 minutes or until cake tester inserted in center comes out clean.

 

 

 

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