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Blueberries 'N' Cheese Coffee Cake

 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 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

2 of 2

Blueberries 'N' Cheese Coffee Cake (continued)

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
  • 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.
Nutritional 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.