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Blueberries N Cheese Coffee Cake

I love this coffee cake. I often serve it to friends and family.—Shirley Wilder, Marietta, Georgia
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon grated lemon zest
  • 2-1/4 cups all-purpose flour, divided
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup water
  • 2 cups fresh or frozen blueberries
  • 1 package (8 ounces) cream cheese, diced
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons cold butter

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13x9-in. baking pan.
  • For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

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