I know, I know.... You are all getting tired of my blueberry concoctions, but the berries are almost all used up, I promise. HaHa. This recipe came from The Complete Canadian Living Cookbook. The book was was a b-day gift from bf, and seeing as he is coming to visit tonight, I thought I would make a sweet treat from it. I chose this one because bf's two faves, besides me of course LOL, are cheesecake and blueberries. This coffee cake has a subtle layer of cream cheese infused with loads of blueberries in the middle, so I figured it was a safe bet. It was a little more labour-intensive than my lastest posts, but I figured he was worth the extra effort :).
The cake is made in three sepearate steps:
1. Crumb Topping
1 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon (I used 3/4 tbsp)
1/3 cup butter, melted
-In a small bowl, stir together dry ingredients. Drizzle with butter and stir until moistened. Set aside.
2. Cream Cheese Filling
1 pkg (light) cream cheese (250 g)
1tsp lemon rind (I used lemon juice)
-Beat together cream cheese and sugar. Beat in egg and lemon until smooth. Set aside.
1/3 cup butter
2/3 cup sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (fat-free) sour cream
1 1/2 cups blueberries (I used a little more than 2 cups)
-Beat butter with sugar. Add eggs, one at a time. Add vanilla.
-In seperate bowl, stir together flour, baking powder, baking soda, and salt.
-Add flour and sour cream to butter mixture alternately, beginning and ending with flour mixture. (flour, sour cream, flour, sour cream, flour) Mixture will be thick.
-Spread into greased 9-inch springform pan (I used 10-inch, hence the extra berries).
-Sprinkle half of berries on top. Cover gently with cream cheese mixture. Spinkle with remaining berries. Sprinkle evenly with crumb topping.
-Bake for 1 1/4 hours at 350°F. Let cool in pan on rack for 30 minutes.