Ingredients for Blueberries N Cheese Coffeecake
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Milk
- Water
- 4 ounces cream cheese, softened
- 1 tablespoon lemon zest
- Fresh Blueberries
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How to Make Blueberries N Cheese Coffeecake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the cream cheese, 2 tablespoons of sugar, and the lemon zest. Mix until smooth.
- Gently fold in the blueberries into the cake batter.
- Pour half of the batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture over the batter, then swirl it in gently with a knife or toothpick.
- Pour the remaining batter over the cream cheese mixture.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffeecake cool in the pan for 10-15 minutes before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
27g
Carbs
8g
