BLUEBERRY LATTICE COFFEECAKE
Steps:
- 1. Dissolve yeast & 1 tsp sugar in warm water in large bowl. Let stand for 10 mins. 2. Beat in 1 egg, butter & milk. Beat in flour, ¼ cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 mins or until smooth and satiny, adding more flour as necessary to prevent sticking, cover and let rest while making filling. 3. Combine cream cheese, 2 egg yolks, 2/3C sugar, vanilla and lemon peel in a medium bowl. Beat until combined; set aside. 4. Grease 13 x 9 pan. Divide dough into thirds, set aside 1/3. Roll out remaining 2/3 of dough to 13 x 9 rectangle. Place in greased pan and press dough ½" up sides to contain filling. 5. Spoon filing into dough-lined pan. Arrange blueberries over filling, pressing blueberries lightly into filling. Roll out remaining dough to 10" square. Cut dough into 1' strips. Arrange strips diagonally across pan I lattice pattern over filling, dealing strips to edges. 6. Cover with plastic wrap and refrigerate at least 2 hours or overnight. 7. Preheat oven to 350° Bake, uncovered about 40 mins. or until lightly browned and filling is set. Serve warm or at room temp.
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