Blueberry-Cheese Coffee Cake
1 1/2 cups sugar, divided
2/3 cup butter or margarine — divided
2 eggs
2 1/2 cups all-purpose flour — divided
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat milk
1 8 ounce pack cream cheese — softened
2 teaspoons lemon peel — divided
2 cups blueberries, frozen or fresh
In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the
butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the
baking powder and salt. Add to creamed mixture, alternating with milk;
mix well after each addition. Beat in the cream cheese, mixing well.
Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour
and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch
pan. Combine the remaining sugar, butter, flour and lemon peel and
sprinkle over the batter.
Bake at 350 degrees for 45 to 50 minutes.
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