Saturday, March 5, 2011

Blueberry Cream Cheese Coffee Cake

Hi ya'll! I got this recipe over at Homestyle Cooking Around The World. It just looked too good to pass up! This coffee cake turned out super yummy despite my measuring mishaps..  Don't follow me in not seeing the word water and adding 3/4 cup oil and no water. Luckily I caught my mistake before putting it in the oven and was able to add some water.. It turned out quit well!

Blueberry Cream Cheese Coffee Cake

Coffee Cake:
1 package Blueberry Quick Bread and Muffin Mix
3/4 cup water
1/3 cup oil
2 eggs

1 (8oz) pkg. cream cheese, softened
1 cup sugar
1 Tbsp milk
1/2 teaspoon vanilla or grated lemon peel

Heat oven to 375 degrees. Grease an 8 or 9inch square pan. In a medium bowl, combine quick bread mix, water, oil and eggs. Beat 50-75 strokes until well blended, but do not over mix.   Rinse and drain blueberries. Gently stir into batter; pour into greased pan.

In a medium bowl, blend cream cheese, sugar, milk and vanilla until smooth. Spoon into 5 stripes on top of batter. Swirl by running knife crosswise across cream cheese stripes. As you can see, my stripes and swirls were not very good..   Bake at 375 degrees until topping is golden brown and toothpick inserted in cake comes out clean. Bake 8 inch pan 35-45 minutes; 9 inch pan 30-40 minutes.  Cool 15 minutes. Store leftover in refrigerator.   9 servings.

 Eat and Enjoy!


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