Cheesy Blueberry Coffee Cake

Cheesy Blueberry Coffee Cake

If you need a really special dessert for your next party or cookout, consider making this cheesy blueberry coffee cake. It is one of my favorite blueberry recipes ever.

The blueberry cake is not too sweet, and the combination of cream cheese, with the blueberries reminds me of a blueberry blintz.

It is fine served all on its own. You can also serve it with ice cream or whipped cream. Served with sliced, slightly sweetened strawberries or raspberries, it becomes a great dessert for Memorial Day or the 4th of July.

While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.

As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.

So here is the recipe. Enjoy!!

Cheesy Blueberry Coffee Cake

1 1/4 c. sugar

1/2 c. butter

2 eggs

2 1/4 c. flour

1 T. baking powder

1 t. salt

1 c. milk

2 c. fresh or frozen blueberries

8 oz. cream cheese, cubed

1 t. grated lemon peel

Topping:

1/4 c. sugar

1/4 c. flour

1 t. grated lemon peel

2 T. butter

Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss berries with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 1 hour. Use toothpick to test for doneness. Serves 12.