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Blueberries and Cheese Coffee Cake

Ingredients

  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon grated lemon zest
  • 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 zest
  • 2 tablespoons cold butter

Directions

  • 1. In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon zest. 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 13x9-in. baking dish coated with cooking spray.
  • 3. For topping, combine the flour, sugar and lemon zest 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 in the center comes out clean. Cool completely on a wire rack.

Nutrition 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.

Reviews

Average Rating: 4.5
  • RhonRiv
    Nov 4, 2011

    I always decrease sugars and this cake comes out wonderful !

  • ruthsblack
    Jun 15, 2010

    Delicious! Just leave out the cheese!!

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