Blueberry cream cheese coffeecake

Ingredients

1 cup fresh or frozen SVO blueberries, rinse if fresh
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup cold butter, cut into chunks, plus more for butter in the pan
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon of vanilla
2 large eggs
6oz cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

1. Preheat oven to 350°. In a 1 to 2quart pan over medium heat, bring blueberries in Apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it's simmers and thickens, about 1 minute. Let cool to room temperature.

  2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl and stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and one egg until blended; stir into flour baking powder mixture until Incorporated. Spread batter in a buttered 9 inch round cake pan with a removable rim.

4. In a bowl or food processor beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2 inch border bare. Gently spread blueberry mixture over the cream cheese mixture leaving some cream cheese visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on rack for 15 minutes, then remove pan REM. Serve warm or at room temperature. Makes 10 to 12 servings.