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Breakfast: 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.