My mom loved coffee cakes, and I wish she was still around so that she could help me make and enjoy this one with me. I'm sure she would have loved it.
The blueberries are a little tart but not too much. The cream cheese and the blueberry together is honestly sinful. The topping has a delightful lemon taste from the lemon zest.
The Blueberry "n" Cheese Coffee Cake is just perfect. Get in your kitchen and make this recipe, you will be happy you did.
1/2 cup butter, softened
1 1/2 cup sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
1-8 ounce package cream cheese cut into 1/4 inch cubes
1/2 cup all purpose flour
1/2 cup sugar
2 tbsp lemon zest
2 tbsp butter, softened
Preheat oven to 375 Degrees F. Grease a 9-inch square pan. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add 1 1/4 cup sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
Combine 2 cups flour, baking powder, and salt; stir well. Combine milk and 1/4 cup water; stir well. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until mixture is blended. Gently stir in blueberries and cream cheese. Pour batter into greased pan.
For the topping combine flour, sugar, zest and butter. Stir well with a fork. Sprinkle mixture over batter. Bake at 375 degrees for 50-55 minutes or until golden. Serve warm, or let cool completely on a wire rack.
Source: Classic Southern Desserts