Linda in MO posted 04-14-99 10:47
BLUEBERRY 'N' CHEESE COFFEE CAKE
1/2 c. butter or margarine, softened
1 1/4 c. sugar
2 large eggs
2 c. all-purpose flour
1 t. baking powder
1 t. salt
3/4 c. milk
1/4 c. water
2 c. fresh blueberries
8 oz. cream cheese, softened and cubed
Topping:
1/2 c. all-purpose flour
1/2 c. sugar
2 T. grated lemon rind
2 T. butter or margarine, softened
Beat butter at med. speed until creamy; gradually add sugar, beating well. Add eggs one at a time, beating well.
In another bowl combine flour, baking powder and salt; stir well. In a cup or bowl combine milk and water; stir well.
Add flour mixture to butter mixture alternately with milk mixture (beginning and ending with flour mixture).
Mix at low speed after each addition until mixture is blended. Gently stir in blueberries and cream cheese cubes.
Pour batter into a greased 9 inch or 8x11 inch greased pan. For the topping, combine flour and remaining 3 ingredients. Sprinkle mixture over batter.
Bake at 375 degrees for 50-55 min. or until golden. Serve warm, or let cool on wire rack and serve at room temp.
Notes: I used frozen blueberries, slightly thawed. I don't think I used the lemon zest when I made it, so that's probably optional.
I will use it the next time I make it though. I love the flavor that lemon zest gives.
If you do use it, make sure you just grate the outer yellow skin and none of the white (it is bitter).