Print Options

Back to Blueberries N Cheese Coffee Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips
Reviews

Select reviews >

Blueberries N Cheese Coffee Cake

I love this coffee cake. I often serve it to friends and family.—Shirley Wilder, Marietta, Georgia

15 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

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

Directions

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

2 of 2

Blueberries N Cheese Coffee Cake (continued)

Directions (continued)

a greased 13-in. x 9-in. baking pan.
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.

Nutrition Facts: One piece equals 300 calories, 14 g fat (8 g saturated fat), 66 mg cholesterol, 396 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

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