Archive | March 15, 2017

Blueberry Cheese Streusel Coffeecake

Blueberry Cheese Streusel Coffeecake

2 1/3 c. all-purpose flour
1 to 1 1/3 c. sugar
1 tsp. salt
3/4 c. butter
To make batter, combine flour, sugar, and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add the following to the balance of the batter.

2 tsp. baking powder
3/4 c. milk
2 eggs
1 tsp. vanilla
1 c. fresh or frozen blueberries
Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9x2 inch baking pan. Clearly, I used two loaf pans. I always like making two, so I can make my friends fat also.. Sprinkle blueberries evenly over batter.

Next make the cheese:
1 c. ricotta or cream cheese
1 egg
2 tbsp. sugar
1 tbsp. grated lemon peel
Blend cheese, egg, sugar and lemon peel until smooth, then spoon evenly over blueberries.

Streusel topping:
1 c. reserved mix
1/2 c. chopped nuts (I used walnuts – Can be omitted also)
1/3 c. brown sugar
1 tsp. cinnamon
Make topping by mixing the reserved mix, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 50-60 minutes or until tooth pick inserted in center comes out clean. Cool slightly before cutting.

© Ilex ~ Midwestern Plant Girl