Blueberries N Cheese Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I love this coffee cake. I often serve it to friends and family.Shirley Wilder, Marietta, Georgia Ingredients:
1/2 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 teaspoon grated lemon peel |
2-1/4 cups king arthur unbleached all-purpose flour, divided |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup milk |
1/4 cup water |
2 cups fresh or frozen blueberries |
1 package (8 ounces) cream cheese, diced |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon grated lemon peel |
2 tablespoons cold butter |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13-in. x 9-in. baking pan.
2. For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings.
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