Tuesday, August 17, 2010
Blueberry Cream Cheese Coffee Cake-shared from Mac's Kitchen Adventure
1 cup fresh or frozen blueberries
1/4 cup apple juice
1 tsp cornstarch
2 tsp lemon juice
2 cups flour
1 cup sugar
1 stick butter, cold, cut up
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
zest of one lemon
3/4 cup low fat plain yogurt(i did use vanilla)
1 tsp vanilla extract
2 lg eggs
6 oz cream cheese, room temperature
1 tsp lemon juice
Place blueberries and apple juice in pot on stove and heat until boiling, stirring. Let cook for 3 mins. Mix together 2 tsp lemon juice and corn starch. Add to blueberries and simmer for 1 min until thickened. Cool to room temperature.
Mix together flour and 3/4 cup sugar. Cut in butter until it resembles fine crumbs. Reserve a 1/2 cup and set aside. To the flour mix add in salt, baking soda, baking powder, and lemon zest. Stir to combine.
Combine yogurt, vanilla, and 1 egg, stir well and mix into flour mixture just until incorporated. Place in a well buttered 8 inch cake pan(or a spring form pan)
Take the remaining flour/butter/sugar and sprinkle over the top of the cake along the edges. Place in 350 degree oven for 30-40 mins or until center barely jiggles and cake top is golden brown.(Mine took closer to 40 mins, if not a bit longer, I lost track after a while)
**This did take a little extra work, but it was so delicious and totally worth it! I think it really took me longer because I was a bit scatter brained and doing more than one thing at a time today! I didn't even want to share it with the boys...but I was nice enough to save a couple slices for my brother in laws...hopefully they will get to try some as well! K must have forgotten it was here because he has yet to try it, but I know he will enjoy it!
Thanks for the recipe Kim!
For other great dessert recipes check out Finding Joy in My Kitchen