Blueberry-cheese coffee cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar, divided |
| ⅔ | cup | Butter or margarine -- |
| Divided | ||
| 2 | Eggs | |
| 2½ | cup | All-purpose flour -- |
| Divided | ||
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Low-fat milk |
| 1 | 8 ounce | |
| 2 | teaspoons | Lemon peel -- divided |
| 2 | cups | Blueberries, frozen or |
| Fresh | ||
| pack | Cream cheese -- softened | |
Directions
In a large bowl, cream together 1¼ cups sugar and ½ cup of the butter. Add eggs. In a separate bowl, combine 2 ¼ cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes.
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