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Blueberries 'n Cheese Coffeecake Recipe

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This recipe for Blueberries 'n Cheese Coffeecake, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1-1/4 c. sugar
2 eggs
2-1/4 c. flour
1 tbsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. water
2 c. blueberries
8 oz. cream cheese, cubed
1 tsp. grated lemon peel

Topping:
1/4 c. sugar
1/4 c. flour
1 tsp. grated lemon peel
2 tbsp. butter
powdered sugar

Directions:
Directions:
Preheat oven to 375.

Beat butter and sugar until light and fluffy. Add egss, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt alternately with combined milk and water, mixing well after each addition. Toss blueberries with remaining flour; fold into batter with cream cheese and lemon peel. Pour into greased and floured 13x9-inch baking pan.

For topping, combine sugar, flour and peel; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 1 hour, or until cake tester comes out clean. Cool. Sprinkle with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Delicious either for breakfast or dessert!

 

 

 

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