Blueberries and Cream Cheese Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This recipe is one I picked out of the Joy of Blueberries book and modified a little bit. After going blueberry picking, I wanted a breakfast dish that I could use FRESH blueberries in. You may also use frozen blueberries slightly thawed. This was a big hit with our family. Hope you enjoy! 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 |
1/4 cup flour |
1/4 cup sugar |
1/2 teaspoon lemon zest |
2 tablespoons butter |
Directions:
1. Preheat oven to 375.
2. Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
3. In a large bowl cream together sugar, butter and eggs.
4. In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
5. Combine milk and water.
6. Add ingredients to the first bowl alternating the milk and flour mixtures.
7. When well blended, add vanilla and lemon zest.
8. Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
9. Fold in blueberries.
10. Pour into a greased and floured 13 by 9 pan.
11. Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
12. Bake 1 hour or until golden brown on top.
13. ENJOY!
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