Recipe - Blueberry Cream Cheese Coffeecake

FILLING
12 ounce Cream cheese; softened
1/3 cup Sugar
1 Egg
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla

STREUSEL
1 Stick unsalted butter;
softened
1 cup Sugar
2/3 cup Flour
1 One half teaspoon Cinnamon
One fourth teaspoon Salt

BATTER
1 Stick unsalted butter;
softened
1 One fourth cup Sugar
2 Eggs
2 teaspoon Vanilla
4 cup Flour
1 tablespoon Plus 1 teaspoon baking
powder
1 teaspoon Salt
1 cup Milk
3 cup Picked over blueberries

Preheat oven to 375 degrees and butter a 13 by 9inch glass baking dish. Do
not use a metal baking dish.

Make filling: With an electric mixer, beat together cream cheese and sugar.
Add egg, lemon juice, and vanilla and beat until smooth.

Make streusel: In a small bowl blend together streusel ingredients until
crumbly.

Make batter: In another bowl with an electric mixer beat together butter
and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed
until light and fluffy. In another bowl whisk together flour, baking
powder, and salt and in batches slowly beat into butter mixture alternately
with milk. Fold in blueberries gently but thoroughly.

To assemble cake: Spread 2 One half cups batter in bottom of baking dish and
spread filling evenly on top. Drop spoonfuls of remaining batter on filling
and spread evenly (be careful not to mix layers). Sprinkle streusel evenly
over batter. Bake coffeecake in middle of oven 1 hour and 5 minutes, or
until golden and a tester comes out clean. Cool coffeecake completely in
baking dish on a rack.

Recipe by: Cooking Live Show #CL8934 Posted to MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997