Blueberries ‘N’ Cheese Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

This is favorite coffee cake.  It is prepared often for guests.  (This recipe is Diabetic Friendly!)

             Taste of Home Test Kitchen                                         Greendale, Wisconsin

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping:   ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly.  Beat in the egg, egg whites, applesauce, oil and lemon peel.  Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese.  Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly.  Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.          15 servings

 

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)