Blueberries 'N' Cheese Coffee Cake Recipe

4.5 2 4
Blueberries 'N' Cheese Coffee Cake Recipe
Blueberries 'N' Cheese Coffee Cake Recipe photo by Taste of Home
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Blueberries 'N' Cheese Coffee Cake Recipe

Read Reviews
4.5 2 4
Publisher Photo
This is favorite coffee cakes. It is prepared often for guests.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Makeover Blueberries 'N' Cheese Coffee Cake in Light & Tasty June/July 2004, p23

Nutritional Facts

1 piece: 224 calories, 8g fat (4g saturated fat), 31mg cholesterol, 346mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter.
  4. 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Makeover Blueberries 'N' Cheese Coffee Cake in Light & Tasty June/July 2004, p23

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Reviews forBlueberries 'N' Cheese Coffee Cake

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RhonRiv User ID: 6006251 92858
Reviewed Nov. 4, 2011

"I always decrease sugars and this cake comes out wonderful !"

MY REVIEW
ruthsblack User ID: 2148739 92857
Reviewed Jun. 15, 2010

"Delicious! Just leave out the cheese!!"

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