January 22, 2011

Blueberry Cheesecake Coffeecake

I wanted to bake something blueberry the other day. I saw our store near here had a sale on berries but I still had a bunch in my freezer. I wanted to use those first. So I started to wander online to look for recipes. I was in one of those, I'd like to bake but don't want it complicated moods. When I'm like that I go for a mix.

I remembered I had this Krusteaz mix in my pantry. I love all their mixes, they are very, very good. No, I have no connection to them, I just happen to love their stuff. And since I don't always bake from scratch, they are a good place to start. I wanted a blueberry coffee cake and I do have an awesome from scratch recipe but it makes 3 cakes and I didn't want that around right now.  http://mermaidstreasures.blogspot.com/2008/03/crumb-cakes.html   And my bf loves anything cheesecake so I looked for that online too. But I just didn't want to make from scratch, I wasn't up to it. And so this recipe was born.

I must say its moist and rich and not too sweet at all. I found tho that the crumbs on top of the berries and cream cheese mix made the center a bit too moist and so Ive mentioned the change in the recipe to do for next time. It was so good my bf wanted seconds. When he wants that, I KNOW its a good one, a keeper. Enjoy!

 Blueberry Cheesecake Coffeecake Makes one 9 in. spring-form pan cake

1 pkg. Krusteaz Cinnamon Crumb cake mix
2/3 c. buttermilk
1 egg

2 pkgs. (8oz. each) cream cheese, softened
2 eggs
1/4 c. organic sugar
1 tsp. vanilla
2 c. blueberries

Preheat oven to 350 degrees.

Empty cake mix pkg from box into a bowl. Add the buttermilk and egg and mix well. Prepare spring-form pan by greasing or buttering to prevent sticking. Pour batter into pan. Spread over the bottom and make a well in the middle. You want the sides higher than the middle to hold the cheesecake filling.

Mix cream cheese, eggs, sugar and vanilla well. Pour into pan over cake batter. Spread to the edge of pan.

Sprinkle blueberries over cheesecake batter.

Open crumb pkg that came with the mix. Sprinkle that over the berries. If you like larger crumbs, squeeze handfuls of the mix first and crumble that over the berries. Try to keep the middle free of the crumb mix. It has a tendency to melt and keep the center too moist.

Bake 45-60 min. I have a convection oven and it took 45 min. in there so test it towards the end. Test with a skewer inserted in the cake part on the sides. If it comes out clean and the middle is almost set, its done. Cool then chill in refrigerator. Run knife around the inside edge of pan when ready to serve and remove spring-form ring.


Julie said...

Wow! I'm hungry and that looks sooooo yummy!

Calming Scents said...

that looks very tasty! I will have to try this.

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Heidi said...

That does look yummy! I love cheesecake, and blueberries, and the crumbly topping so...all together this looks like a hit!
Thanks for sharing your recipe,
Heidi - Heart and Home

Anonymous said...

Oh I do love blueberries, and I do love cheesecake! What a great combo!

Thank you for coming by- I so enjoyed your visit and comment!

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