Blueberry-cheese coffee cake

18 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar, divided
⅔ cup Butter or margarine --
Divided
2 Eggs
2½ cup All-purpose flour --
Divided
1 tablespoon Baking powder
1 teaspoon Salt
1 cup Low-fat milk
1 8 ounce
2 teaspoons Lemon peel -- divided
2 cups Blueberries, frozen or
Fresh
pack Cream cheese -- softened

Directions

In a large bowl, cream together 1¼ cups sugar and ½ cup of the butter. Add eggs. In a separate bowl, combine 2 ¼ cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes.

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