Blueberries N Cheese Coffeecake

Total Time
1hr
Prep 15 mins
Cook 45 mins

A great way to use up fresh blueberries and cream cheese. Perfect with your morning cup of coffee!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Grease and flour a 13x9x2" pan.
  2. In a large bowl, cream together 1/2 cup softened butter and 1 1/4 cup sugar.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a medium bowl, sift together 2 cups flour, baking powder, and salt.
  5. In a measuring cup, mix milk and water.
  6. Alternately add flour mixture with milk mixture, ending with milk.
  7. Beat in softened cream cheese and 1 t. lemon zest.
  8. In a small bowl, sprinkle 1/4 cup flour over blueberries and toss gently. Fold into batter and pour into pan.
  9. Sift 1/4 cup sugar and 1/4 cup flour into a small bowl.
  10. Mix in 1 t. lemon zest.
  11. Using a pastry cutter, cut in 2 T. butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake for 40-45 minutes.
  12. Serve warm, heavily dusted with powdered sugar.

Reviews

(3)
Most Helpful

I don't know why, but for some reason this was so heavy and moist it was more like eating blueberry bread pudding than a coffee cake. The flavor was good, though - fresh blueberries and lemon really came through.

bkwilson May 29, 2008

I absolutely loved this recipe. Nice, new touch on coffee cake and delicious!!!!

boopbny August 25, 2006

One more Pick a Chef 2006 recipes -- I just made this to take to work (literally, it came out of the oven only ten minutes ago!). Wow! I divided the pan in half so I could leave a chunk of it for the family, since they kept asking, "whatcha makin'?". Of course, I had to snag a little corner of the family portion (I can't go feeding people things I haven't even tried, now, can I? LOL). The only changes I made were to the topping: I added about a tsp of ground cinnamon because I love cinnamon, and I ended up making a double batch of topping (I put the single batch on and then thought that a double batch might be really nice -- it was!). I'll definitely be making this one again in blueberry season! Thanks for posting! :)

Muffin Goddess May 12, 2006

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