Get together with Friends!

Blueberry Cream Cheese Coffee Cake

Enjoy this cake warm or at room temperature the day you make it for the best flavour and texture. I like to measure all my dry ingredients the night before so I can whip it up in the morning friends are coming for breakfast, brunch or just coffee. I like serving it up with a dollop of maple whipped cream for an extra special touch.

1/3 cup (75 mL) butter, softened

2/3 cup (150 mL) granulated sugar

2 eggs

2 tsp (10 mL) pure vanilla

3/4 cup (175 mL) whole wheat flour

3/4 cup (175 mL) all purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

Pinch salt

1/2 cup (125 mL) sour cream

1 1/2 cups (375 mL) frozen blueberries

Crumb Topping:

1/2 cup (125 mL) whole wheat flour

1/2 cup (125 mL) all purpose flour

1/4 cup (50 mL) granulated sugar

1/2 tsp (2 mL) ground cinnamon

1/3 cup (75 mL) butter, melted

Cream Cheese Filling:

1 pkg (8 oz/250 g) cream cheese, softened

1/4 cup (50 mL) granulated sugar

1 egg

1 tsp (5 mL) grated lemon rind

Crumb Topping: In small bowl, combine whole wheat and all purpose flours, sugar and cinnamon. Drizzle butter over top and toss with fingers until well moistened: set aside.

Cream Cheese Filling: In another bowl, beat cream cheese and sugar until combined. Beat in egg and lemon rind until smooth; set aside.

In a large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. 

In separate bowl, whisk together whole wheat and all purpose flours, baking powder and soda and salt. Using wooden spoon, stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. 

Spread evenly into greased 9 or 10 inch (2.5 or 3 L) springform pan. Sprinkle 1 cup (250 mL) of the blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping.

Bake in 350 F (180 C) oven for about 1 hour and 15 minutes or until edge is set and just beginning to come away from pan and cake tester inserted in centre comes out clean. Let cool in pan on rack for 30 minutes. Serve warm or at room temperature.

Makes 12 to 16 servings.