Blueberry-cream Cheese Coffee Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 cup fresh blueberries, rinsed or 1 cup frozen blueberries
• 1/4 cup apple juice
• 1 teaspoon cornstarch
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup 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

Recipe

• 1 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.
• 2 add to blueberry mixture; stir until it simmers and thickens, about 1 minute. let cool to room temperature.
• 3 in a bowl or food processor, mix or whirl flour and 3/4 cup sugar.
• 4 add butter to flour mixture. cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
• 5 reserve 1/2 cup; pour remaining into a large bowl. stir in baking powder, baking soda, salt, and lemon peel.
• 6 in a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated.
• 7 spread batter in a buttered 9-inch round cake pan with a removable rim.
• 8 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.
• 9 spread over batter in pan, leaving a 1/2-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.
• 10 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.
• 11 let cool on a rack for 15 minutes, then remove pan rim. serve warm or at room temperature.