Ingredients for Blueberries And Cream Cheese Coffee Cake
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2% Low Fat Milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- Fresh Blueberries
- 4 ounces cream cheese
- Zest of 1 lemon
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How to Make Blueberries And Cream Cheese Coffee Cake
- Preheat oven to 375°F (190°C).
- Rinse 2 cups of blueberries in cool water to slightly thaw if frozen.
- Gently toss blueberries with 1/4 cup all-purpose flour.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 3/4 cups granulated sugar, and 3 large eggs until light and fluffy.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a small bowl, combine 1 cup milk and 1/4 cup water.
- Gradually add the dry ingredients (flour mixture) and the wet ingredients (milk mixture) to the creamed butter-sugar-egg mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
- Cut 4 ounces cream cheese into small cubes (about 1/4 inch).
- Gently fold the cream cheese cubes and blueberries into the batter.
- Pour batter into a greased and floured 13x9 inch baking pan.
- In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup chopped pecans or walnuts (optional), and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a fork or your fingers to combine until crumbly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
115g
Fat
51g
Carbs
16g
