The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blueberry-Cream Cheese Coffee Cake

dstroy's picture

Blueberry-Cream Cheese Coffee Cake

From a recipe we found in Sunset Magazine (Jan 2005)

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

1. In a small pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries pop (a couple minutes). In a small bowl, mix up the cornstarch and 2 teaspoons water. Add to the blueberry stuff; and stir until it thickens, about a minute.
2. In a separate bowl, mix flour and 3/4 cup of the sugar. Cut butter in with a pastry blender (two forks work fine if you don't have one or can't find it) until the mixture looks crumbly. Save about 1/2 cup; pour the rest into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until it's all mixed up. Spread batter into a buttered 9-inch round cake pan with a removable rim.

4. Take the bowl from step two and mix in the cream cheese, the rest of the sugar (1/4 cup), an egg, and lemon juice until it's pretty smooth. Spread it over batter in the pan, leaving about a half an inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some of the cheese visible. Stir almonds into reserved flour mixture and sprinkle over cake. *The recipe says to concentrate the sprinkling of the almond crumble stuff most around edge of batter - we didn't and when we baked it, the center sank in the middle a little, so that may be why.

5. Bake in a 350� oven until center of cake barely jiggles when pan is gently shaken and the top of the 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. Party hat is optional.

storychick's picture

I made this tonight and oh my goodness is it good. I baked it in an angel-food pan since you said the middle fell and that worked out well. I also subsituted a blueberry-raspberry-marionberry frozen mix I had for straight blueberries. Now the house smells yummy and my hubby and I are 2 pieces of cake each fatter already. (You can't eat just one. ) :-D

Carolemc's picture


I want to try this recipe tonight - it looks fantastic - but usually use grams or ounces - am I right in thinking that 1 cup = 8 oz? ... that would mean 16oz in this recipe??

Floydm's picture

Of flour? 1 cup of water weighs 8 ounces, I believe, but flour isn't typically as dense, so I think it would more by volume to equal the same mass.

(Is that all correct? Been a while since my high school science lessons on volume vs. mass).

If you aren't comfortable using cups, I say fake it. Use a drinking cup or something. As long as you get the proportions close (i.e., 2 parts flour to 1 part blueberries) you should be fine.

Good luck!

Carolemc's picture

Thanks for that - I found a very useful guide to converting cups to ounces etc on,1040,RS.html

I made the cake last weekend using 3 tablespoons in place of the sugar and black and red currants from the garden in place of blueberries - and it was very good - highly praised by my other half!

Stac's picture

Below is a pointer I found on a Veg site. In the recipe above I would use 1/2 applesauce as a sub for fat and half corn syrup. (cold)  For the eggs sub. 1 whole egg and 2 egg whites. Use non fat yogart. Happy cooking :D

FAT SUBSTITUTES. One of the big problems for Vegetarian Very Low Fat cooking is how to remove oil and other fats from recipies to adapt them to your new cooking style. Here are a list of substitutions we collected from a variety of locations.
1. 1 egg You can use 2 egg whites instead of one egg. 2. 3 tablespoons oil (1.2. oz.wt.) You can use 3 tablespoons of applesauce (in baking). 3. Substitute Corn Syrup. ( light ) in any recipe calling for butter. The result is a much lighter muffin. 4. FAT SUBSTITUTE: > > 6 ounces prunes > 1 cup water > 2 tsp. vanilla 5. I use tofu in baked goods in place of the oil. It adds moisture & protien without much fat. There is no taste to speak of and the consistancy is a little heavy, but with some experimenting I'm sure you can find the right amount. My kids (20 & 23) don't even know it's there, and I have a hard time getting them to eat tofu, because it sounds too healthy. 6. substitute in fat free cream cheese for the butter (suggested in a fudge recipe). 7. > While keying in some of my ancient recipies to MasterCook the other day, I >came across this interesting substitution -- a rice puree substitute for >oil in salad dressings. >It is prepared by cooking 1/2 cup rice in 4 cups water till very soft >(45 minutes, as I recall), then pureeing it in a blender or food processor. >Supposedly, the bland flavor blends well with other dressing ingredients, and >the puree also holds herbs and spices in suspension. No specific substitution >quantities were given; the author advised experimentation.

leliwiggins's picture

I am just making it. Hopefully it turns out good!

SylviaH's picture

Absolutely, delicious looking blueberry cheesecake!  The recipe is a keeper!


Mini Oven's picture
Mini Oven

Mini O blueberries