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Blueberry-Cheese Coffee Cake

 
Blueberry-Cheese Coffee Cake
37

Delicious!

Yield

12

servings

Prep

15

min

Cook

50

min

Ready

65

min

Trans-fat Free
 

Ingredients

1 ½ cups sugar
divided
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

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

Reviews

over 5 years

Finally local blueberries start showing up in the grocery stores with good price. Got some, have been making a few coffee cake and this was one of them.

I did make a few changes to have a healthier but still yummy cake, see the linked recipe below. I loved it so much, so had it for breakfast, snack... Very good!

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 38543% of calories 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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