Blueberries And Cheese Coffee Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13x9-in. baking pan., For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Steps:

• For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon zest. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition. , In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13x9-in. baking dish coated with cooking spray., For topping, combine the flour, sugar and lemon zest in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. , Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Steps:

• 1. For the batter, in a large mixing bowl, cream butter and sugar.
• 2. Beat in egg.
• 3. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with milk.
• 4. Toss blueberries with remaining flour.
• 5. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese.
• 6. Transfer to a greased 8-in. square baking dish.
• 7. For the topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly.
• 8. Sprinkle over batter.
• 9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

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!

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.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Steps:

• Preheat oven to 350 degrees F
• Lightly grease 9-inch springform pan; set aside.
• In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
• Spread into prepared pan, mounding slightly.
• Sprinkle 1 cup of the blueberries over top.
• Crumb Topping.
• In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
• Cheese Filling.
• In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
• Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
• Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
• Let cool in pan on rack for 30 minutes.
• Serve warm or at room temperature.