All my fear yesterday was for naught. My blueberry coffee cake turned out fabulously. With all the cream cheese in there it is somewhat of a cross between coffee cake and cheesecake. Mmm mmm good.
Ingredients
- 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
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, 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 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.
(Recipe taken from the Taste of Home cookbook.)
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