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
1/4 teaspoon salt
teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese,
1 teaspoon lemon juice
1/2 cup sliced almonds
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.
In a bowl or food processor, mix or whirl
flour and % cup sugar. Add butter to flour
mixture. Cut in with a pastry blender or
pulse until mixture resembles coarse crumbs.
Reserve 1h cup; pour remaining into a large
bowl. Stir in baking powder, baking soda,
salt, and lemon peel.
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
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 1h-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.
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.
Per serving: 316 cal., 46% (144 col.) from fat;
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