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Blueberry-Cream Cheese Coffee Cake

Makes 10 to 12 servings

Total Time
1 hr

Elaine Wing Hillesland, owner of Alegria Oceanfront Inn and Cottages in Mendocino, CA, serves this cake to her bed-and-breakfast guests.

Blueberry-Cream Cheese Coffee Cake

Leigh Beisch
 1 cup fresh blueberries, rinsed, or frozen blueberries
 1/4 cup apple juice
 1 teaspoon cornstarch
 2 cups all-purpose flour
 1 cup sugar
 1/2 cup (1/4 lb.) cold butter, cut into chunks
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 teaspoon grated lemon peel
 3/4 cup plain low-fat yogurt
 1 teaspoon vanilla
 2 large eggs
 6 ounces cream cheese, at room temperature
 1 teaspoon lemon juice
 1/2 cup sliced almonds
Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Bake in a 350° 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 316Calories from Fat 46
% Daily Value *
Total Fat 16g25%

Saturated Fat 8.7g44%
Cholesterol 73mg25%
Sodium 266mg12%
Total Carbohydrate 37g13%

Dietary Fiber 1g4%
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.