Cream Cheese Filling:
3 cups Cream Cheese, Softened to Room Temperature
3/4 cup Sugar, Granulated, First
4 large or 1 cup Whole Eggs or Pasteurized Whole Eggs
1/2 tsp. Almond Extract
Coffeecake Base:
4 cups 6222 Pillsbury® Scoop Easy™ Sweet Baking Dough, Thawed Overnight Under
Refrigeration
2 cups Blueberries, Fresh or Frozen
Coffeecake Finishing:
1/4 cup Sugar, Granulated, Second
1 1/2 tsp. Cinnamon, Ground
Cream Cheese Mixture
Preparation:
Place cream cheese and 3/4 cup sugar in 5-quart mixer bowl. Mix on low speed,
using a paddle attachment, for 2-3 minutes or until well-combined. Scrape bowl
and paddle attachment. Add whole eggs or pasteurized whole eggs and almond
extract. Mix on medium speed for 2-3 more minutes or until well-blended. Scrape
bowl and paddle attachment; set aside.
Coffeecake Base:
Press Pillsbury® Scoop Easy™ Sweet Baking Dough evenly, with lightly floured
hands, over bottom of a lightly greased half-size sheet pan (12" x 18"). Prick
coffeecake base with a fork, leaving about two inches between each set of puncture
marks. Sprinkle blueberries evenly over coffeecake base. Pour cream cheese
filling evenly over blueberries; set aside.
Coffeecake Finishing:
Place 1/4 cup sugar and cinnamon in a bowl; handmix until well-combined. Sprinkle
finishing evenly over top of cream cheese filling. Bake in preheated 300ºF
convection oven for 20-25 minutes (350ºF standard oven for 20-25 minutes),
or until cream cheese filling is set. Remove coffeecake from oven; cool
for 10 minutes on wire rack. Serve warm or hold in a 150ºF warming cabinet
for up to 6 hours.