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Blueberry-Cheese Coffee Cake

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Blueberry-Cheese Coffee Cake

Delicious!

 

Yield

12 servings

Prep

15 min

Cook

50 min

Ready

65 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups sugar
divided
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cup butter
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2 large eggs
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2 ½ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup milk
low-fat
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8 ounce package cream cheese
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2 teaspoons lemon zest
divided
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2 cups blueberries
frozen or fresh
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Ingredients

Amount Measure Ingredient Features
355 ml sugar
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158 ml butter
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2 large eggs
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591 ml all-purpose flour
divided
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15 ml baking powder
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5 ml salt
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237 ml milk
low-fat
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8 ounce package cream cheese
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1E+1 ml lemon zest
divided
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473 ml blueberries
frozen or fresh
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Directions

In a large bowl, cream together 1¼ cups sugar and ½ cup of the butter.

Add eggs.

In a separate bowl, combine 1¼ 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℉ (180℃) F for 45 to 50 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 38543% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 348mg 14%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 13% Vitamin C 5%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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