Blueberry Coffee Cake

This pretty cake is a birthday and holiday staple for my family.

                  Marsha Gleason                                                              Watertown, Massachusetts

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

2 cups sugar

½ cup butter (1 stick)

4 oz. cream cheese

3 eggs

1 egg white

3 cups flour

2 cups (1 pint) fresh blueberries (frozen also work well)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla or lemon yogurt

2 tsp. PURE VANILLA EXTRACT

Glaze:   ½ cup powdered sugar

4 tsp. fresh lemon juice

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F.  Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.

In mixing bowl, beat together the sugar, butter and cream cheese until blended.  Add the eggs and egg white and beat well.  Sift the flour into a separate bowl.  Remove 2 tablespoons of flour and toss with the blueberries in a small bowl.  Add the baking powder, baking soda and salt to the bowl with the flour.  Mix.  Start adding the flour mixture into the butter mixture alternating with some yogurt.

When all the flour and yogurt are added, add the VANILLA and then carefully fold in the blueberries.  Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.

Cool the cake in the pan for 15 minutes and then remove from the pan.  If desired, glaze the cake with a glaze made with 4 teaspoons lemon juice mixed with ½ cups sifted powdered sugar.  Drizzle over cooled cake before serving.        16-20 servings

(Recipe for Blueberry Coffee Cake was in Penzeys Spices catalog)