Blueberry & Cheese Coffee Cake

• Vegetarian

• Produce

  • 4 cups Blueberry, fresh
  • 2 tbsp Lemon, zest
  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Cornstarch
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 2 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 5/8 cup Butter, unsalted
  • 1 8 ounce package Cream cheese
  • 3/4 cup Milk

• Liquids

  • 3/4 cup Water

Found on familytabletreasures.com

Description

Directions

• Preheat oven to 375 degrees F. Grease a 9x13 baking pan.
• In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating until well blended.
• In a medium bowl combine flour,baking powder and salt and whisk together.
• In a small bowl combine milk and water and mix well.
• Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed until well blended.
• Gently stir in blueberries and cream cheese.
• Pour into prepared pan.
• In a small bowl combine all ingredients and cut together with a fork to form crumbs.
• Sprinkle over batter.
• Bake for 55 minutes of until a toothpick comes out clean and top is golden.
• In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
• In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
• Slowly stir the corn starch mixture into the blueberries.
• Simmer until sauce thickens, about 5 minutes.
• Remove from heat and stir in the vanilla and lemon zest.
• Can be served warm or cooled.