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Blueberries N Cheese Coffee Cake


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon grated lemon zest
  • 2-1/4 cups all-purpose flour, divided
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole 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 zest
  • 2 tablespoons cold butter


  • 1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. 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 a greased 13x9-in. baking pan.
  • 2. 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 in the center comes out clean. Cool completely on a wire rack.

Nutrition Facts

1 piece: 300 calories, 14g fat (8g saturated fat), 66mg cholesterol, 396mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 5g protein.


Average Rating:
  • AllisonDavies
    Feb 25, 2013

    This is a delicious cake, however, I would leave out the chunks of cream cheeese. It's kind of gross biting into a chunk of plain old cream cheese. Maybe if it was flavored with sugar and vanilla it would be better. But I will just leave it out next time.

  • emmyheck
    Mar 7, 2010

    My whole family loved this!! It was moist, flavorful, and easy. tip: it's much easier to dice cream cheese when it is real cold.

  • libra4664
    Dec 31, 1969

    This wasn't very good. It was dry and crumbly, and it had a metallic flavor. I wouldn't make it again.

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