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Blueberries N Cheese Coffee Cake

 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.


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


  • 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

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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.
Nutritional 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.