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Blueberries 'N' Cheese Coffee Cake

This is favorite coffee cakes. It is prepared often for guests.—Taste of Home Test Kitchen, Greendale, Wisconsin

15 ServingsPrep: 25 min. Bake: 30 min.

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 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 all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
2 tablespoons cold butter

Directions

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

2 of 2

Blueberries 'N' Cheese Coffee Cake (continued)

Directions (continued)

flour, baking powder, salt and baking soda; add to the sugar mixture
alternately with buttermilk, beating well after each addition.
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.
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 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool completely on a wire rack. Yield:
15 servings.

Nutrition Facts: One piece equals 224 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 346 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.