I love brunch. My preferred brunch is one that I make myself at around lunch time on a Saturday morning while still in my pjs drinking bottomless mimosas (I’m not going anywhere so I can have as many as I want!).
While I love all things brunch-y I tend to lean toward the sweet stuff. I’ll take fancy pastries over omelets any day. Brunch to me is about treating yourself and this coffee cake sure feels like something special. Why not make this and share with a few friends friends?
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.
One Comment Add yours