Blueberry Cream Cheese Coffeecake

This is a bit labour intensive but worth the effort. I clipped this out of a Canadian Living magazine in 2001. Serve it warm with nothing but a good cup of tea or coffee!

Grease a 9″ Springform pan and set aside. (if you don’t have a 9″ use a 10″ and decrease the baking time to approx. 1 hour)

In a small bowl combine:

1 c. of flour

1/4 c. brown sugar

1/4 c. granulated sugar

1/2 tsp. cinnamon

Drizzle with 1/3 c. melted butter and toss until crumbly and moist.

Beat in a small bowl until light and fluffy:

1 pkg of cream cheese softened

1/4 c. of sugar

Add and beat until just smooth:

1 egg

1 tsp of finely grated lemon rind

Beat in a large bowl until well combined:

1/3 c. softened butter

2/3 c. sugar

Beat in:

2 eggs, one at a time

1 tsp vanilla.

Whisk in a separate bowl:

1 1/2 c. flour

1 tsp baking powder

1/2 tsp. baking soda

1/4 tsp salt

Stir into butter mixture alternately with:

1/2 c. sour cream.

Make 3 additions of dry and 2 of wet ingredient.

Spread into the prepared pan.

Sprinkle with:

1 c. fresh or frozen blueberries

Gently spread the cream cheese filling over the berries

Sprinkle with:

1/2 c. blueberries

Top with the crumb mixture.

Bake in a 350F oven for about 1 1/4 hours or until the edge is set and just beginning to come away from the sides of the pan. Let cool on rack in pan for 30 minutes.

Serve warm or at room temperature.

I will sometimes bake this in a 10′ bundt pan, replacing blueberries with raspberries!