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Blueberry Cream Cheese Coffeecake
Blueberry Cream Cheese Coffeecake

Blueberry Cream Cheese Coffeecake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 tsp cornstarch
2 cups all-purpose flour
1 cup sugar, divided
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp grated lemon peel
3/4 cup plain low-fat yogurt
1 tsp vanilla
2 large eggs, divided
6 ounces Philadelphia Cream Cheese, room temperature
1 tsp lemon juice
1/2 cup sliced almonds
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Let's Make It
1
1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
2
2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
3
3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
4
4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5
5. Bake in a 350 degrees F oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
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