Blueberry and Cheese Coffeecake

Blueberry and Cheese Coffeecake

With blueberries in season this seemed like the perfect time to bake this wonderful coffeecake and share the recipe with you. Its not too sweet and the addition of cream cheese with the blueberries makes it super moist. Its a cake but it always reminds me of a blueberry blintz. I hope you’ll try it. I am sure it will be a hit.

Blueberries and Cheese Coffeecake

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 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 45 minutes. Use toothpick to test for doneness. Serves 12.