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    Coffeecake: Amethyst's Blueberry-Cheese Coffeecake

    Source of Recipe

    www.amethysts-recipes.com

    List of Ingredients

    1-1/2 cups sugar
    2/3 cup butter or margarine, softened
    2 eggs
    2-1/2 cups self-rising flour
    1 cup milk
    1 8-ounce package cream cheese,   softened
    2 teaspoons grated lemon rind
    2 cups blueberries

    Recipe

    Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.
    In a large mixing bowl, cream 1-1/4 cups sugar and 1/2 cup butter until lightly and fluffy.  Add eggs; beat until blended.  Add flour and milk alternately, beating well after each addition.  Add cream cheese, beat until well blended.  Stir in 1 teaspoon lemon rind.  In a small bowl, toss blueberries with 2 tablespoons flour; gently fold into the batter.  Pour into prepared baking pan.

    In a small bowl, combine remaining sugar, butter, flour, and lemon rind; mix until crumbly.  Sprinkle over the batter. Bake 45 to 50 minutes or until a tester inserted in the center comes out clean. Serves 12.

 

 

 


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