Blueberries 'N' Cheese Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 15 |
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This is favorite coffee cakes. It is prepared often for guests. Ingredients:
2 tablespoons butter, softened |
3/4 cup sugar |
1 egg |
2 egg whites |
1/4 cup unsweetened applesauce |
2 tablespoons canola oil |
1 teaspoon grated lemon peel |
2-1/4 cups king arthur unbleached all-purpose flour, divided |
1-1/4 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup buttermilk |
2 cups fresh or frozen blueberries |
1 package (8 ounces) reduced-fat 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, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.
2. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
3. For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter.
4. Bake at 375° for 30-35 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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