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Blueberry-Cream Cheese Coffee Cake

  • Prep 15 min
  • Total 55 min
  • Servings 9

Surprise! There’s a hidden layer of cream cheese in this scrumptious coffee cake. ...MORE+ LESS-

Ingredients

1
package (8 ounces) cream cheese, softened
1/4
cup sugar
1
egg
1
teaspoon lemon juice
1
package Betty Crocker™ wild blueberry muffin mix
1
cup water
3
tablespoons vegetable oil
1
egg
1
teaspoon grated lemon peel, if desired

Steps

Hide Images
  • 1
    Heat oven to 425ºF. Grease bottom and sides of square pan, 8x8x2 inches.
  • 2
    Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
  • 3
    Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
  • 4
    Bake 35 to 40 minutes or until golden brown.

Expert Tips

  • Grated orange peel, instead of lemon, lends another flavor twist to this tasty a.m. treat.
  • Softened cream cheese blends easily with the other ingredients, making a lump-free batter. Just let cream cheese come to room temperature before using.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
145
% Daily Value
Total Fat
16 g
Saturated Fat
7 g
Cholesterol
75 mg
Sodium
370 mg
Potassium
70 mg
Total Carbohydrate
43 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
32%
32%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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