Blueberry Cream Cheese Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :) Ingredients:
1 1/2 cups granulated sugar, divided |
1/2 cup butter, plus |
2 tablespoons butter, divided |
2 eggs |
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
3/4 cup milk |
1/4 cup water |
2 cups blueberries (fresh or frozen) |
8 ounces cream cheese, cubed |
2 teaspoons fresh lemon rind, grated, divided |
Directions:
1. Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
2. Combine 2 cups flour, baking powder and salt.
3. Add to creamed mixture alternately with milk and water.
4. Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
5. Pour into greased and floured 13 x 9 inch baking pan.
6. Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
7. Sprinkle over batter.
8. Bake in preheated 375 degree oven for 1 hour.
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