12552 Blueberry Coffeecake with Cinnamon Crumbs Makes one 10-inch cake or about 18 buns (see Note) Wed Aug 06 01:13:00 -0700 2008 Tue Feb 03 03:28:02 -0800 2009 American Licensed http://www.chow.com/recipes/12552 Tue, 03 Feb 2009 11:28:02 GMT This is a really moist coffeecake with lots of blueberries and a hint of cinnamon in the crumb topping—the perfect not-too-sweet breakfast treat.

]]>
  • Preheat the oven to 325°F. Grease and lightly flour a 10-inch tube pan, or about 18 bun cups or large muffin cups.
  • To make the crumb topping: In a medium-size bowl, mix together the flour, the sugars, and the cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. (If you don't have a pastry blender, use a fork to cut the butter into the flour mixture.) Set aside.
  • To make the cake: In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, 2 to 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Fold in the blueberries.
  • Pour the batter into the prepared pan (or bun cups) and sprinkle evenly with the crumb topping. Bake for 50 to 60 minutes for the tube cake (or 20 to 25 minutes for the buns), or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.
    • ]]>     http://www.chow.comhttp://www.chow.com/assets/2008/08/wiley_magnolia_torey_12552.jpg Allysa Torey 54 Sweet/Dessert 1½ cups all-purpose flour

    ]]>     298 1 cup granulated sugar

    ]]>     298 ½ cup firmly packed light brown sugar

    ]]>     279 ½ teaspoon cinnamon

    ]]>     ¾ cup (1½ sticks) unsalted butter, softened and cut into small pieces

    ]]>     1¾ cups all-purpose flour

    ]]>     1 teaspoon baking powder

    ]]>     ½ teaspoon baking soda

    ]]>     301 ½ teaspoon salt

    ]]>     One 8-ounce package cream cheese, softened

    ]]>     ½ cup (1 stick) unsalted butter, softened

    ]]>     298 1 cup granulated sugar

    ]]>     2 large eggs, at room temperature

    ]]>     ¼ cup whole milk

    ]]>     292 1 teaspoon vanilla extract

    ]]>     6 1½ cups fresh blueberries, lightly coated with flour

    ]]>     9072 blueberries 1458 coffeecake 691 cinnamon 21658 magnolia