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As an occasional treat growing up, my mom would surprise my brother and I with a store-bought pastry for breakfast. We’d usually indulge in a warm glazed Danish on a Saturday morning in the height of summer. Though it’s been years since I’ve tasted one, I can now make my own thanks to this incredible cream cheese dessert coffeecake from Red Star Yeast.

Cream Cheese Dessert Coffeecake | Tutti Dolci Two layers of rich pastry dough sandwich a cream cheese filling; I added fresh blueberries for that jammy flavor I adored. Topped with pecans and a cinnamon-vanilla glaze, here’s to recreating easy summer living at its best.

Cream Cheese Dessert Coffeecake | Tutti Dolci

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Cream Cheese Dessert Coffeecake

  • Yield: 24 squares

Ingredients

Coffeecake

  • 1/4 cup warm water (110-115°F)
  • 1 package Red Star Active Dry Yeast
  • 1 tsp sugar
  • 2 1/2 cups bread flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 4 large egg yolks, lightly beaten

Filling

  • 12 ounces reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 1 large egg yolk, at room temperature
  • 1 1/2 cups blueberries

Topping

  • 1 large egg white, lightly beaten
  • 1/2 cup pecans, finely chopped

Glaze

  • 1 cup powdered sugar
  • 1/8 tsp cinnamon
  • 1 tsp vanilla
  • 1 1/2 Tbsp water

Instructions

  1. Please visit Red Star Yeast for the Cream Cheese Dessert Coffeecake recipe.

Notes

• I followed the Traditional Method to make the dough and used a dough whisk to mix in the dissolved yeast and egg yolks.

• This is an incredibly rich dough and it rises very little. For the second rise, I let the coffeecake rise in a warm place for 1 hour before baking. If you have questions on baking with yeast, visit Lessons in Yeast & Baking.

• For the filling, I used an offset spatula to spread cream cheese mixture over dough, then topped evenly with blueberries, pressing gently into the filling.

• I baked the coffeecake at 350°F for 24 to 25 minutes, until golden and puffed. Cool completely before cutting into squares. Store leftovers in the refrigerator; reheat in a warm oven.


Nutrition

  • Calories: 225

 

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Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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23 comments

  1. Blueberries and cream cheese make this one amazing coffee cake! We always wanted those store bought treats growing up, too…but now I know homemade is SO much better!

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