Blueberry Cranberry Cream Cheese Coffeecake

This recipe is a variation of Anneliese's Quick Blueberry Struesel. If you follow the basic recipe but make a few minor changes. . .you'll have a different coffee cake each time your neighbors show up at the door. I use my food processor to make the cake and by the time my oven has preheated. . .it's ready to bake.

• 2 cups flour
• 1 cup sugar
• 3/4 cup butter, cubed
• 1/2 teaspoon soda
• 2 teaspoons baking powder
• 1 egg
• 3/4 cup buttermilk or (3/4 cup milk and 1 teaspoon vinegar . .allow to sit a few minutes)
• 3/4 cup frozen or fresh blueberries
• 3/4 cup frozen or fresh cranberries
• 1/4 of a package or 2 ounces cream cheese, cubed
• 1/2 cup slivered almonds

1. In the bowl of your food processor, put the flour, sugar, and butter.


2. Pulse until it forms crumbs and then remove 1 cup of crumbs.


3. Add the baking powder and baking soda and pulse a few times to combine.


4. In a 1 cup measuring cup, put your milk and then add the egg and beat with a fork and then add to the food processor bowl.


5. Pulse lightly until combined.


6. Spread into a 9 X 13 greased pan or a 9 inch springform pan.


7. Arrange evenly the cream cheese over top.


8. Toss the cranberries in the food processor bowl and give them a quick pulse to roughly chop them. (they will get a bit of left over batter on them but it doesn't matter)


9. Sprinkle the blueberries and cranberries over the batter..


10. Combine the remaining crumbs and almonds and sprinkle on top.


11. Bake on top rack for 40 - 50 minutes at 375 F. (check it at 35 minutes and then every 5 minutes after. . .each pan will need a different amount of baking time.)

Share this post