Blueberry and cream cheese coffee cake

Sunset magazine attributes this recipe to the owner of a bed and breakfast in Mendocino, California. The coffee cake is delicious, but I found the recipe confusing to follow until I separated out the steps and reorganized them.

  • 1 c blueberries, fresh or frozen
  • 1/4 c apple juice

Bring to boil over medium heat in a small saucepan, then lower heat and simmer until the blueberries have released their juices, about 3 minutes.

  • 1 tsp cornstarch
  • 2 tsp water

Blend cornstarch and water in a small bowl, then stir into blueberry mixture and simmer until it thickens, about 1 minute. Set aside to cool.

  • 2 c all-purpose flour
  • 3/4 c sugar
  • 1/2 c (1 stick) cold butter, cut into chunks

Put into food processor and pulse several times until the mixture resembles coarse crumbs. Take out 1/2 cup of the mixture and set aside.

  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 c plain, low-fat yogurt1 tsp grated lemon peel
  • 1 tsp vanilla
  • 1 egg

Add everything to the flour mixture in the blender and pulse to combine. Butter a 9-inch round cake pan with removable rim (or spray with Pam for Baking, which has flour mixed in). Spread batter in the pan.

  • 1 egg
  • 6 oz cream cheese (or Neufchatel) at room temperature
  • 1 tsp lemon juice
  • 1/4 c sugar

Put into the blender (no need to wash it from the previous step) and blend until smooth. Spread over batter in the pan, leaving about 1/2 inch bare around the outside.

  • Cooled blueberry mixture

Spread blueberry mixture over the cream cheese mixture in the pan, leaving some visible.

  • Reserved flour mixture from above
  • 1/2 c sliced almonds

Combine the almonds with the 1/2 cup of flour mixture saved from the beginning of the recipe. Sprinkle this mixture over the cake, concentrating most around the edge of the batter.

Bake at 350°F for about 40 minutes. When the cake is done, the top will be golden brown and will barely jiggle when the pan is gently shaken.

Cool on rack for 15 minutes before removing the rim of the pan. Serve warm or at room temperature.

Servings: 10-12

Credits: Sunset magazine, January 2005. Attributed to Elaine Wing Hillesland, Alegria Oceanfront Inn and Cottages, Mendocino, California.