Blueberry Cream Cheese Coffee Cake
Serves: 8-10, Special equipment: 9-inch springform pan, food processor

1 cup fresh or frozen blueberries
¼ cup water
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, cold, cut into chunks
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon Kosher salt
1 teaspoon lemon zest
¾ cup plain Greek yogurt
1 teaspoon vanilla extract
2 large eggs
6 oz. cream cheese, softened
1 teaspoon lemon juice
½ cup sliced almonds

Preheat oven to 350°.

In a saucepan over medium heat, bring blueberries and water to a boil. Lower heat and simmer, stirring occasionally until blueberries release their juice, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture and simmer until thickened, about 1 minute. Let cool to room temperature.

In the bowl of a food processor, mix together flour and ¾ cup sugar. Add butter to mixture and pulse until mixture resembles coarse crumbs. Reserve ½ cup; pour remaining in a large bowl. Stir in baking powder, baking soda, salt and lemon zest. Stir in yogurt, vanilla and 1 egg until just blended. Spread batter in a greased 9-inch springform pan.

In the same food processor (no need to wash from the previous step), blend together cream cheese, remaining ¼ cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a ½ inch border bare.

Gently spread cooled blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle around edges of cake.

Bake at 350° until center of cake barely jiggles and top of cake is golden brown, 30-40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Source: Ruth’s Table, 2021.