Blueberry Cheese Coffeecake Recipe 455

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:

• 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:

• 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:

• Beat 1/2 cup butter with an electric mixer at medium speed until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs, one at time, beating after each addition. Combine 2 cups flour, baking powder and salt; stir well. Combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Gently stir in blueberries and cream cheese. Pour batter into a greased 9"x9" baking pan. Combine 1/2 cup flour, 1/2 cup sugar, lemon zest and 2 tablespoons butter, stir well with a fork. Sprinkle mixture over batter. Bake at 375 degrees for 55 minutes or until golden. Serve warm or let cool completely on a wire rack.

Steps:

• Grease 9-inch springform pan; set aside. Crumb Topping: In small bowl, combine flour, brown and granulated sugars and cinnamon. Drizzle with butter; 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. Cake: In large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream or yogourt, making three additions of dry ingredients and two of sour cream or yogourt. Spread in prepared pan, mounding slightly. Sprinkle 1 cup of the blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping. Bake in centre of 350°F oven for about 1-1/4 hours 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 a room temperature.

Steps:

• Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
• Bake 35 to 40 minutes or until golden brown.

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.