Tuesday, July 7, 2009

Blueberry Lemon Coffee Cake

Batter Ingredients:

1/4 cup butter, softened

2/3 cup sugar

1 egg

1 cup of flour and 1/8 cup of flour (divided)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 cup fresh blueberries

3 ounces cream cheese, cubed

1/2 tablespoon lemon zest

Topping Ingredients:

1/4 cup all-purpose flour

1/4 cup sugar

1/4 tsp cinnamon

2 tablespoon cold butter

Directions for Topping:

In a small bowl, combine the 1/4 cup flour, 1/4 cup sugar, and 1/4 teaspoon cinnamon. Cut in the 2 tablespoons of cold butter until crumbly. Set aside.

Directions for Batter:

Pre-heat oven to 375 degrees. In a large mixing bowl, cream sugar and butter. Beat in the egg. Combine 1 cup flour, baking powder and salt and add to the egg mixture alternately with the 1/2 cup milk. In another bowl, toss the blueberries with the remaining 1/8 cup of flour. Stir the blueberries and cream cheese into the batter. (It wouldn't hurt to put the cream cheese in the freezer for a while before you begin. It makes it much easier to cut into cubes.) Transfer the thick batter into a greased 8" square baking dish. Spread evenly. Top evenly with the crumbly topping. Place in center rack in the 375 degree oven for 40-45 minutes or until a toothpick comes out clean. Cool for as long as you can stand. It's best served warm.

1 comment:

Katie @ goodLife {eats} said...

That looks delicious! I love the idea of chunks of cream cheese.