Blueberries and Cream Cheese Coffee Cake
- Reviews 4
Ready In: 1 hr 20 mins
Yields: 12-16 pieces
Ingredients
- 1 1⁄4 cups sugar
- 1⁄2 cup butter
- 2 eggs, beaten
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3⁄4 cup 2% low-fat milk
- 1⁄4 cup water
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 1⁄4 cup flour
- 1 (8 ounce) package cream cheese
- 1 teaspoon lemon zest
Topping
- 1⁄4 cup flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon lemon zest
- 2 tablespoons butter
Directions
- Preheat oven to 375.
- Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
- In a large bowl cream together sugar, butter and eggs.
- In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
- Combine milk and water.
- Add ingredients to the first bowl alternating the milk and flour mixtures.
- When well blended, add vanilla and lemon zest.
- Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
- Fold in blueberries.
- Pour into a greased and floured 13 by 9 pan.
- Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
- Bake 1 hour or until golden brown on top.
- ENJOY!
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