It’s wild blueberry season in Maine, and time for our favorite coffeecake, made with fresh berries, a cream cheese layer, and crunchy streusel top. While it is easier to make this coffee cake with fresh Maine low-bush berries (the small berries that grow wild across much of the north country), this limits the time of year it can be made. With perseverance in patting the batter in the pan, you can make it at other times of the year with frozen berries.
1 stick unsalted butter
1 cup granulated sugar
2/3 cup flour
2 teaspoons cinnamon
12 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon lemon juice
grated peel of one lemon
1/2 cup unsalted butter (1 stick)
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
3 cups blueberries (preferably wild fresh berries, though frozen berries, such as Wymans, can be used)
1. Preheat oven to 375. Butter 9×13 glass baking dish.
2. For streusel: combine ingredients in food processor and blend until the topping almost holds together. Place in another bowl.
3. For filling: in same food processor (you don’t need to clean it), blend all filling ingredients until creamy. Set aside.
4. For batter: cream butter and sugar in electric mixer until blended. Beat in eggs, one at a time. Add vanilla. Beat until light and fluffy. Combine flour, baking powder and salt in a bowl. Add 1/3 of the flour mixture to the butter mixture and combine gently, then add 1/2 the milk and beat, then 1/3 the flour mixture, the remaining milk and finally the remaining flour mixture.
5. To assemble cake with fresh berries: carefully fold the berries into the batter; put a bit less than half of the batter into the greased pan. Spread cream cheese mixture over the batter. Spread the remaining batter over the cream cheese. Batter will be thick and you may need to use your hands to spread lumps of batter over the cream cheese mixture. Don’t worry if the cream cheese isn’t fully covered or if the top batter is uneven. Crumble streusel on top.
To assemble the cake with frozen berries: spread a bit less than half the batter in the greased pan. Press half the frozen berries into the batter. Spread the cream cheese mixture over the bottom layer. Spread rest of the batter (using your hands, if necessary, as described above). Press remaining berries into batter and crumble streusel on top.
6. Bake for one hour or until golden and tester comes out clean. Cool completely before cutting into 24 squares and serving.
Serves 16-20 (you can halve the recipe for an 8″ x 8″ pan, serving 8-10).