Blueberry Cream Cheese Crumb Cake
Laura Randazzo
Crumb Topping
31/2 cups flour
2/3 cups sugar
2/3 cups brown sugar
1 1/2 tsp cinnamon
2 1/2 sticks unsalted butter, melted
1/2 tsp salt
Cake
1 1/2 sticks unsalted butter, room temperature
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
2 large eggs plus 2 large yolks
1 tsp vanilla
2/3 cups buttermilk
*confectioners sugar for dusting
Cream Cheese Filling
1 8 ounce cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla
Blueberry Filling
4 1/2 cups fresh blueberries
1 cup sugar
3 Tbsp water
2 tsp lemon juice
5 tbsp cornstarch
Directions:
Preheat oven to 350 degrees. Butter and flour springform pan or 9 by 13 inch cake pan.
For Crumb Topping:
1. Mix together flour, sugars, cinnamon and salt in medium bowl. Pour melted butter over and mix using your hands until large clumps form.
For Blueberry Topping:
1. In a large saucepan, combine blueberries, sugar and water. On medium heat, stir and bring to a boil. Reduce heat to a simmer and mix in lemon juice and cornstarch. Stir until thickened. Let cool.
For Cream Cheese Filling:
1. Combine all with electric mixer in a medium bowl until smooth.
For Cake:
1. Whisk together flour, baking soda and salt in a medium bowl. Set aside.,
2. In a large mixing bowl, with electric mixer, cream butter and sugar at medium speed until fluffy (approx. 2 min.) Beat in eggs and yolks, one at a time, then vanilla.
3. Beat in flour mixture in 3 additions, alternate with buttermilk.
4. Pour batter into prepared pan, spread evenly with spatula.
5. Spread on cream cheese filling.
6. Spread on blueberry filling.
7. Sprinkle on crumb topping evenly over blueberries.
8. Bake 60 - 75 minutes until golden brown and inserted toothpick comes out clean.
9. Let cool and dust with confectioners sugar.
Serves 10-12