Blueberry and Cheese Coffee Cake
Blueberry and Cheese Coffee Cake
One of the perks of defrosting the freezer, is finding stuff you forgot about. Apparently, I froze more blueberries than I thought. Seemed like the perfect time to make this wonderful coffee cake, and share the recipe with you.
Even though I love eating fresh berries when they are in season, there is something special about baking with berries as snow flies outside. Makes me think about warm, summer days.
This blueberry cake is not too sweet, and the combination of cream cheese, with the blueberries reminds me of a blueberry blintz. It is a wonderful dessert, but can also be served as a breakfast or brunch dish.
You can also freeze leftovers, to be discovered and enjoyed another day.
Blueberry and Cheese 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 45 minutes. Use toothpick to test for doneness. Serves 12.
