Blueberry-Cheese Coffee Cake
Delicious!
Yield
12 servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
divided |
|
| ⅔ | cup |
butter
divided |
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
divided |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
milk
low-fat |
|
| 8 | ounce package |
cream cheese
|
|
| 2 | teaspoons |
lemon zest
divided |
|
| 2 | cups |
blueberries
frozen or fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
divided |
|
| 158 | ml |
butter
divided |
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
divided |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
low-fat |
|
| 8 | ounce package |
cream cheese
|
|
| 1E+1 | ml |
lemon zest
divided |
|
| 473 | ml |
blueberries
frozen or fresh |
|
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.
