Blueberry Lattice Coffee Cake
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 Degree F)|
|Egg||1 , beaten|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract/Lemon extract||1 Teaspoon|
|Grated lemon peel||1 Tablespoon|
|Blueberries||1 Cup (16 tbs) (Fresh / Frozen)|
Dissolve yeast and 1 teaspoon sugar in warm water in large bowl.
Let stand 10 minutes.
Beat in 1 egg, butter and milk.
Beat in flour, 1/4 cup sugar and salt to make soft dough.
Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding more flour as necessary to prevent sticking.
Cover and let rest while making filling.
Combine cream cheese, 2 egg yolks, 2/3 cup sugar, vanilla and lemon peel in medium bowl.
Beat until combined; set aside.
Grease 13x9-inch pan.
Divide dough into thirds; set 1/3 aside.
Roll out remaining 2/3 of dough to 13x9-inch rectangle.
Place in greased pan and press dough 1/2 inch up sides to contain filling.
Spoon filling into dough-lined pan.
Arrange blueberries over filling, pressing blueberries lightly into filling.
Roll out remaining dough to 10-inch square.
Cut dough into 1-inch strips.
Arrange strips diagonally across pan in lattice pattern over filling, sealing strips to edges.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350°E.
Bake, uncovered, about 40 minutes or until lightly browned and filling is set.