Monday, March 11, 2013

Blueberry cream cheese coffee cake

recipe adapted from here
  • 2¼ cups flour
  • ¾ cup sugar
  • 1/2 cup butter
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1 egg
  • 4 ounces softened cream cheese
  • ¼ cup sugar
  • 1 egg
  • ½ cup homemade or store-bought blueberry jam
  • Zest and juice of one lemon
  1. Preheat the oven to 350F and lightly grease and flour a 7 by 11″ baking tin.
  2. In a large bowl combine flour, sugar, and butter with a pastry cutter to make a crumbly mixture.
  3. Remove 3/4 cup of the crumbs for topping, set aside.
  4. Add with baking powder, baking soda, salt, sour cream, and 1 egg to the remaining mixture in the large bowl. Combine until smooth and spread evenly in the prepared baking pan.
  5. Beat softened cream cheese, ¼ cup sugar, zest and juice of lemon and 1 egg until smooth.
  6. Pour over the batter in the pan and spread in an even layer.
  7. Spoon the jam over the cream cheese layer.
  8. Sprinkle the reserved crumbs on top.
  9. Bake in a preheated oven for 40-45 minutes until a knife inserted comes out clean.

1 comment:

  1. My winter obsession with citrus is just starting to fade, and I'm ready for some berries! This looks like just what I need for breakfast this week!