Thursday, January 13, 2011

Blueberry Cream Cheese Coffee Cake

This always gets rave reviews when I make it. It was from a Pillsbury Blueberry Quick Bread and Muffin Mix box- you could substitute any blueberry muffin recipe in place of it.


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 overmix.   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.  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.

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