Last February there was a recipe posted for a blueberry cheese coffee
cake. Now that blueberries are in season, I tried it this morning.
Wonderful. I followed the directions as exactly as I could (difficult
for me as I'm always poking around with something), and it came out
great. Does the cake need refrigeration? Normally I leave cakes out
until they get eaten, but this one has a layer on top made of a package
of cream cheese, a quarter cup sugar and an egg. Would that need
refrigeration after being baked at 350 degrees for over an hour?


--Lia

"Julia Altshuler" > wrote in message
news:3ZuUc.26772$mD.24470@attbi_s02...
> Last February there was a recipe posted for a blueberry cheese coffee
> cake. Now that blueberries are in season, I tried it this morning.
> Wonderful. I followed the directions as exactly as I could (difficult
> for me as I'm always poking around with something), and it came out
> great. Does the cake need refrigeration? Normally I leave cakes out
> until they get eaten, but this one has a layer on top made of a package
> of cream cheese, a quarter cup sugar and an egg. Would that need
> refrigeration after being baked at 350 degrees for over an hour?
>

Bakeries around here don't refrigerate cheese Danish or coffee cakes and I
don't either.

"Julia Altshuler" > wrote in message
news:3ZuUc.26772$mD.24470@attbi_s02...
> Last February there was a recipe posted for a blueberry cheese coffee
> cake. Now that blueberries are in season, I tried it this morning.
> Wonderful. I followed the directions as exactly as I could (difficult
> for me as I'm always poking around with something), and it came out
> great. Does the cake need refrigeration? Normally I leave cakes out
> until they get eaten, but this one has a layer on top made of a package
> of cream cheese, a quarter cup sugar and an egg. Would that need
> refrigeration after being baked at 350 degrees for over an hour?
>

Bakeries around here don't refrigerate cheese Danish or coffee cakes and I
don't either.

I refrigerate any food that I cook, just to be on the safe side, figuring that
I can always nuke it to warm it up again. Besides that, I live in an apartment
where I have had problems with roaches and other bugs getting in from my
neighbors places and I don't want to feed all the critters.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

I refrigerate any food that I cook, just to be on the safe side, figuring that
I can always nuke it to warm it up again. Besides that, I live in an apartment
where I have had problems with roaches and other bugs getting in from my
neighbors places and I don't want to feed all the critters.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

"Julia Altshuler" > wrote in message
news:3ZuUc.26772$mD.24470@attbi_s02...
> Last February there was a recipe posted for a blueberry cheese coffee
> cake. Now that blueberries are in season, I tried it this morning.
> Wonderful. I followed the directions as exactly as I could (difficult
> for me as I'm always poking around with something), and it came out
> great. Does the cake need refrigeration? Normally I leave cakes out
> until they get eaten, but this one has a layer on top made of a package
> of cream cheese, a quarter cup sugar and an egg. Would that need
> refrigeration after being baked at 350 degrees for over an hour?
>
>
> --Lia
>

I googled for the recipe, but couldn't find it. Could you post it please?
Thanks, Dave

"Hairy" > wrote in message
...
>
> "Julia Altshuler" > wrote in message
> news:3ZuUc.26772$mD.24470@attbi_s02...
> > Last February there was a recipe posted for a blueberry cheese coffee
> > cake. Now that blueberries are in season, I tried it this morning.
> > Wonderful. I followed the directions as exactly as I could (difficult
> > for me as I'm always poking around with something), and it came out
> > great. Does the cake need refrigeration? Normally I leave cakes out
> > until they get eaten, but this one has a layer on top made of a package
> > of cream cheese, a quarter cup sugar and an egg. Would that need
> > refrigeration after being baked at 350 degrees for over an hour?
> >
> >
> > --Lia
> >
>
> I googled for the recipe, but couldn't find it. Could you post it please?
> Thanks, Dave
>
>

Oops, I found it. I input 2003 instead of 2004.
Duh......Dave

"Hairy" > wrote in message
...
>
> "Julia Altshuler" > wrote in message
> news:3ZuUc.26772$mD.24470@attbi_s02...
> > Last February there was a recipe posted for a blueberry cheese coffee
> > cake. Now that blueberries are in season, I tried it this morning.
> > Wonderful. I followed the directions as exactly as I could (difficult
> > for me as I'm always poking around with something), and it came out
> > great. Does the cake need refrigeration? Normally I leave cakes out
> > until they get eaten, but this one has a layer on top made of a package
> > of cream cheese, a quarter cup sugar and an egg. Would that need
> > refrigeration after being baked at 350 degrees for over an hour?
> >
> >
> > --Lia
> >
>
> I googled for the recipe, but couldn't find it. Could you post it please?
> Thanks, Dave
>
>

Oops, I found it. I input 2003 instead of 2004.
Duh......Dave

Our pal Julia Altshuler > wrote:

> Last February there was a recipe posted for a blueberry cheese coffee
> cake.

<snip>

Is this the recipe, Lia? Ha posted it in December and it sounds
heavenly. I'm thinking of making one this weekend, as we're going
to a work party (building a new deck for an elderly friend) and I
need to bring something sweet:

BLUEBERRY CHEESE COFFEE CAKE
Yield:12

* 1/3 cup butter, softened
* 2/3 cup granulated sugar
* 2 egg
* 2 tsp vanilla
* 1 1/2 cup all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup sour cream
* 1 1/2 cup small fresh or frozen blueberries


Crumb Topping

* 1 cup all purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp cinnamon
* 1/3 cup butter, melted


Cheese Filling

* 1 x 250 g package cream cheese, softened
* 1/4 cup granulated sugar
* 1 egg
* 1 tsp finely grated lemon, rind



Directions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Lightly grease 9-inch (2.5 L) springform pan; set aside.
3. In large bowl, beat butter with sugar until well combined.
4. Beat in eggs, 1 at a time, beating well after each addition.
5. Beat in vanilla.
6. In separate bowl, combine flour, baking powder, baking soda and
salt.
7. Using wooden spoon, stir into butter mixture alternately with sour
cream, making 3 additions of flour mixture and 2 of sour cream.
8. Spread into prepared pan, mounding slightly.
9. Sprinkle 1 cup (250 mL) of the blueberries over top.

Crumb Topping

1. In small bowl, combine flour, brown and granulated sugars and
cinnamon.
2. Drizzle butter evenly over top; toss until thoroughly moistened.
3. Set aside.

Cheese Filling

1. In bowl, beat cream cheese with sugar until light and fluffy,
scraping down side of bowl occasionally.
2. Beat in egg and lemon rind just until smooth; set aside.

Preparation

1. Gently spread cream cheese filling over blueberries; sprinkle with
remaining blueberries.
2. Sprinkle evenly with crumb topping.
3. Bake in centre of oven for about 1 hour and 15 minutes or until
edge is set and just beginning to come away from pan.
4. Let cool in pan on rack for 30 minutes.
5. Serve warm or at room temperature.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Julia Altshuler > wrote:

> Last February there was a recipe posted for a blueberry cheese coffee
> cake.

<snip>

Is this the recipe, Lia? Ha posted it in December and it sounds
heavenly. I'm thinking of making one this weekend, as we're going
to a work party (building a new deck for an elderly friend) and I
need to bring something sweet:

BLUEBERRY CHEESE COFFEE CAKE
Yield:12

* 1/3 cup butter, softened
* 2/3 cup granulated sugar
* 2 egg
* 2 tsp vanilla
* 1 1/2 cup all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup sour cream
* 1 1/2 cup small fresh or frozen blueberries


Crumb Topping

* 1 cup all purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp cinnamon
* 1/3 cup butter, melted


Cheese Filling

* 1 x 250 g package cream cheese, softened
* 1/4 cup granulated sugar
* 1 egg
* 1 tsp finely grated lemon, rind



Directions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Lightly grease 9-inch (2.5 L) springform pan; set aside.
3. In large bowl, beat butter with sugar until well combined.
4. Beat in eggs, 1 at a time, beating well after each addition.
5. Beat in vanilla.
6. In separate bowl, combine flour, baking powder, baking soda and
salt.
7. Using wooden spoon, stir into butter mixture alternately with sour
cream, making 3 additions of flour mixture and 2 of sour cream.
8. Spread into prepared pan, mounding slightly.
9. Sprinkle 1 cup (250 mL) of the blueberries over top.

Crumb Topping

1. In small bowl, combine flour, brown and granulated sugars and
cinnamon.
2. Drizzle butter evenly over top; toss until thoroughly moistened.
3. Set aside.

Cheese Filling

1. In bowl, beat cream cheese with sugar until light and fluffy,
scraping down side of bowl occasionally.
2. Beat in egg and lemon rind just until smooth; set aside.

Preparation

1. Gently spread cream cheese filling over blueberries; sprinkle with
remaining blueberries.
2. Sprinkle evenly with crumb topping.
3. Bake in centre of oven for about 1 hour and 15 minutes or until
edge is set and just beginning to come away from pan.
4. Let cool in pan on rack for 30 minutes.
5. Serve warm or at room temperature.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Julia Altshuler > wrote:

> Last February there was a recipe posted for a blueberry cheese coffee
> cake.

<snip>

Is this the recipe, Lia? Ha posted it in December and it sounds
heavenly. I'm thinking of making one this weekend, as we're going
to a work party (building a new deck for an elderly friend) and I
need to bring something sweet:

BLUEBERRY CHEESE COFFEE CAKE
Yield:12

* 1/3 cup butter, softened
* 2/3 cup granulated sugar
* 2 egg
* 2 tsp vanilla
* 1 1/2 cup all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup sour cream
* 1 1/2 cup small fresh or frozen blueberries


Crumb Topping

* 1 cup all purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp cinnamon
* 1/3 cup butter, melted


Cheese Filling

* 1 x 250 g package cream cheese, softened
* 1/4 cup granulated sugar
* 1 egg
* 1 tsp finely grated lemon, rind



Directions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Lightly grease 9-inch (2.5 L) springform pan; set aside.
3. In large bowl, beat butter with sugar until well combined.
4. Beat in eggs, 1 at a time, beating well after each addition.
5. Beat in vanilla.
6. In separate bowl, combine flour, baking powder, baking soda and
salt.
7. Using wooden spoon, stir into butter mixture alternately with sour
cream, making 3 additions of flour mixture and 2 of sour cream.
8. Spread into prepared pan, mounding slightly.
9. Sprinkle 1 cup (250 mL) of the blueberries over top.

Crumb Topping

1. In small bowl, combine flour, brown and granulated sugars and
cinnamon.
2. Drizzle butter evenly over top; toss until thoroughly moistened.
3. Set aside.

Cheese Filling

1. In bowl, beat cream cheese with sugar until light and fluffy,
scraping down side of bowl occasionally.
2. Beat in egg and lemon rind just until smooth; set aside.

Preparation

1. Gently spread cream cheese filling over blueberries; sprinkle with
remaining blueberries.
2. Sprinkle evenly with crumb topping.
3. Bake in centre of oven for about 1 hour and 15 minutes or until
edge is set and just beginning to come away from pan.
4. Let cool in pan on rack for 30 minutes.
5. Serve warm or at room temperature.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Hairy wrote:


> Oops, I found it. I input 2003 instead of 2004.
> Duh......Dave


Nice, eh? My boyfriend likes it even more than I do. He tends to like
lighter desserts while I like the texture of cookies. We both like
cream. I tried the recipe only to do something with blueberries. Now I
see how intriguing it is. It has 3 layers: a light cake, a
blueberry-cream, and a crumb topping. I hope you like it as much as we
have.

--Lia

Hairy wrote:


> Oops, I found it. I input 2003 instead of 2004.
> Duh......Dave


Nice, eh? My boyfriend likes it even more than I do. He tends to like
lighter desserts while I like the texture of cookies. We both like
cream. I tried the recipe only to do something with blueberries. Now I
see how intriguing it is. It has 3 layers: a light cake, a
blueberry-cream, and a crumb topping. I hope you like it as much as we
have.

--Lia

That is, indeed, the recipe that I made yesterday. We're enjoying it.
We're enjoying it so much, it might be worth freezing blueberries in 1.5
cup quantities for future use. Thanks, everyone, for the word on
refrigerating. We've got it in the fridge.

--Lia


byakee wrote:

> Is this the recipe, Lia? Ha posted it in December and it sounds
> heavenly. I'm thinking of making one this weekend, as we're going
> to a work party (building a new deck for an elderly friend) and I
> need to bring something sweet:
>
> BLUEBERRY CHEESE COFFEE CAKE
> Yield:12
>
> * 1/3 cup butter, softened
> * 2/3 cup granulated sugar
> * 2 egg
> * 2 tsp vanilla
> * 1 1/2 cup all purpose flour
> * 1 tsp baking powder
> * 1/2 tsp baking soda
> * 1/4 tsp salt
> * 1/2 cup sour cream
> * 1 1/2 cup small fresh or frozen blueberries
>
>
> Crumb Topping
>
> * 1 cup all purpose flour
> * 1/4 cup packed brown sugar
> * 1/4 cup granulated sugar
> * 1/2 tsp cinnamon
> * 1/3 cup butter, melted
>
>
> Cheese Filling
>
> * 1 x 250 g package cream cheese, softened
> * 1/4 cup granulated sugar
> * 1 egg
> * 1 tsp finely grated lemon, rind
>
>
>
> Directions:
>
> 1. Preheat oven to 350 degrees F (180 degrees C).
> 2. Lightly grease 9-inch (2.5 L) springform pan; set aside.
> 3. In large bowl, beat butter with sugar until well combined.
> 4. Beat in eggs, 1 at a time, beating well after each addition.
> 5. Beat in vanilla.
> 6. In separate bowl, combine flour, baking powder, baking soda and
> salt.
> 7. Using wooden spoon, stir into butter mixture alternately with sour
> cream, making 3 additions of flour mixture and 2 of sour cream.
> 8. Spread into prepared pan, mounding slightly.
> 9. Sprinkle 1 cup (250 mL) of the blueberries over top.
>
> Crumb Topping
>
> 1. In small bowl, combine flour, brown and granulated sugars and
> cinnamon.
> 2. Drizzle butter evenly over top; toss until thoroughly moistened.
> 3. Set aside.
>
> Cheese Filling
>
> 1. In bowl, beat cream cheese with sugar until light and fluffy,
> scraping down side of bowl occasionally.
> 2. Beat in egg and lemon rind just until smooth; set aside.
>
> Preparation
>
> 1. Gently spread cream cheese filling over blueberries; sprinkle with
> remaining blueberries.
> 2. Sprinkle evenly with crumb topping.
> 3. Bake in centre of oven for about 1 hour and 15 minutes or until
> edge is set and just beginning to come away from pan.
> 4. Let cool in pan on rack for 30 minutes.
> 5. Serve warm or at room temperature.
>
>

That is, indeed, the recipe that I made yesterday. We're enjoying it.
We're enjoying it so much, it might be worth freezing blueberries in 1.5
cup quantities for future use. Thanks, everyone, for the word on
refrigerating. We've got it in the fridge.

--Lia


byakee wrote:

> Is this the recipe, Lia? Ha posted it in December and it sounds
> heavenly. I'm thinking of making one this weekend, as we're going
> to a work party (building a new deck for an elderly friend) and I
> need to bring something sweet:
>
> BLUEBERRY CHEESE COFFEE CAKE
> Yield:12
>
> * 1/3 cup butter, softened
> * 2/3 cup granulated sugar
> * 2 egg
> * 2 tsp vanilla
> * 1 1/2 cup all purpose flour
> * 1 tsp baking powder
> * 1/2 tsp baking soda
> * 1/4 tsp salt
> * 1/2 cup sour cream
> * 1 1/2 cup small fresh or frozen blueberries
>
>
> Crumb Topping
>
> * 1 cup all purpose flour
> * 1/4 cup packed brown sugar
> * 1/4 cup granulated sugar
> * 1/2 tsp cinnamon
> * 1/3 cup butter, melted
>
>
> Cheese Filling
>
> * 1 x 250 g package cream cheese, softened
> * 1/4 cup granulated sugar
> * 1 egg
> * 1 tsp finely grated lemon, rind
>
>
>
> Directions:
>
> 1. Preheat oven to 350 degrees F (180 degrees C).
> 2. Lightly grease 9-inch (2.5 L) springform pan; set aside.
> 3. In large bowl, beat butter with sugar until well combined.
> 4. Beat in eggs, 1 at a time, beating well after each addition.
> 5. Beat in vanilla.
> 6. In separate bowl, combine flour, baking powder, baking soda and
> salt.
> 7. Using wooden spoon, stir into butter mixture alternately with sour
> cream, making 3 additions of flour mixture and 2 of sour cream.
> 8. Spread into prepared pan, mounding slightly.
> 9. Sprinkle 1 cup (250 mL) of the blueberries over top.
>
> Crumb Topping
>
> 1. In small bowl, combine flour, brown and granulated sugars and
> cinnamon.
> 2. Drizzle butter evenly over top; toss until thoroughly moistened.
> 3. Set aside.
>
> Cheese Filling
>
> 1. In bowl, beat cream cheese with sugar until light and fluffy,
> scraping down side of bowl occasionally.
> 2. Beat in egg and lemon rind just until smooth; set aside.
>
> Preparation
>
> 1. Gently spread cream cheese filling over blueberries; sprinkle with
> remaining blueberries.
> 2. Sprinkle evenly with crumb topping.
> 3. Bake in centre of oven for about 1 hour and 15 minutes or until
> edge is set and just beginning to come away from pan.
> 4. Let cool in pan on rack for 30 minutes.
> 5. Serve warm or at room temperature.
>
>

Our pal Julia Altshuler > wrote:

<snip recipe>

> That is, indeed, the recipe that I made yesterday. We're enjoying it.
> We're enjoying it so much, it might be worth freezing blueberries in 1.5
> cup quantities for future use.

I think that's what I'll wind up doing, as it's just too warm to
bake (IMHO). I'm thinking of making an ice cream pie for the work
party instead, but I'm definitely going to try this coffee cake
this winter. Thanks for the idea.

> Thanks, everyone, for the word on refrigerating. We've got it in the
> fridge.

Cool... ;-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Julia Altshuler > wrote:

<snip recipe>

> That is, indeed, the recipe that I made yesterday. We're enjoying it.
> We're enjoying it so much, it might be worth freezing blueberries in 1.5
> cup quantities for future use.

I think that's what I'll wind up doing, as it's just too warm to
bake (IMHO). I'm thinking of making an ice cream pie for the work
party instead, but I'm definitely going to try this coffee cake
this winter. Thanks for the idea.

> Thanks, everyone, for the word on refrigerating. We've got it in the
> fridge.

Cool... ;-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"Julia Altshuler" > wrote in message
news:m4MUc.10141$Fg5.1596@attbi_s53...
> Hairy wrote:
>
>
> > Oops, I found it. I input 2003 instead of 2004.
> > Duh......Dave
>
>
> Nice, eh? My boyfriend likes it even more than I do. He tends to like
> lighter desserts while I like the texture of cookies. We both like
> cream. I tried the recipe only to do something with blueberries. Now I
> see how intriguing it is. It has 3 layers: a light cake, a
> blueberry-cream, and a crumb topping. I hope you like it as much as we
> have.
>
> --Lia
>

It is delicious! Thanks for refering to it.
Some of the berries in the clear plastic pint boxes at the grocer were
moldy, so I opted for the frozen variety.
I'll be making it again.
Dave

"Julia Altshuler" > wrote in message
news:m4MUc.10141$Fg5.1596@attbi_s53...
> Hairy wrote:
>
>
> > Oops, I found it. I input 2003 instead of 2004.
> > Duh......Dave
>
>
> Nice, eh? My boyfriend likes it even more than I do. He tends to like
> lighter desserts while I like the texture of cookies. We both like
> cream. I tried the recipe only to do something with blueberries. Now I
> see how intriguing it is. It has 3 layers: a light cake, a
> blueberry-cream, and a crumb topping. I hope you like it as much as we
> have.
>
> --Lia
>

It is delicious! Thanks for refering to it.
Some of the berries in the clear plastic pint boxes at the grocer were
moldy, so I opted for the frozen variety.
I'll be making it again.
Dave

"Hairy" > wrote in :

>
> "Julia Altshuler" > wrote in message
> news:m4MUc.10141$Fg5.1596@attbi_s53...
>> Hairy wrote:
>>
>>
>> > Oops, I found it. I input 2003 instead of 2004.
>> > Duh......Dave
>>
>>
>> Nice, eh? My boyfriend likes it even more than I do. He tends to like
>> lighter desserts while I like the texture of cookies. We both like
>> cream. I tried the recipe only to do something with blueberries. Now I
>> see how intriguing it is. It has 3 layers: a light cake, a
>> blueberry-cream, and a crumb topping. I hope you like it as much as we
>> have.
>>
>> --Lia
>>
>
> It is delicious! Thanks for refering to it.
> Some of the berries in the clear plastic pint boxes at the grocer were
> moldy, so I opted for the frozen variety.
> I'll be making it again.
> Dave
>
>
>

If you are buying frozen...buy the frozen wild blueberries...they're a
little sweeter and a little smaller in size than the commercially grown
varieties.

--
Last year's nuts must go.
- Michael Odom

"Hairy" > wrote in :

>
> "Julia Altshuler" > wrote in message
> news:m4MUc.10141$Fg5.1596@attbi_s53...
>> Hairy wrote:
>>
>>
>> > Oops, I found it. I input 2003 instead of 2004.
>> > Duh......Dave
>>
>>
>> Nice, eh? My boyfriend likes it even more than I do. He tends to like
>> lighter desserts while I like the texture of cookies. We both like
>> cream. I tried the recipe only to do something with blueberries. Now I
>> see how intriguing it is. It has 3 layers: a light cake, a
>> blueberry-cream, and a crumb topping. I hope you like it as much as we
>> have.
>>
>> --Lia
>>
>
> It is delicious! Thanks for refering to it.
> Some of the berries in the clear plastic pint boxes at the grocer were
> moldy, so I opted for the frozen variety.
> I'll be making it again.
> Dave
>
>
>

If you are buying frozen...buy the frozen wild blueberries...they're a
little sweeter and a little smaller in size than the commercially grown
varieties.

--
Last year's nuts must go.
- Michael Odom