I immediately dug in and started marking pages of recipes to try. This one stood out as I was having a house guest overnight and wanted to make something special for breakfast. Turned out delicious! Here's what I learned:
- I used the zest of two lemons for the crumble. Speaking of crumble, wowza was that part delicious!
- Definitely cube up the cream cheese pretty small. You want them to be the perfect bite size because they don't really lose their shape while baking.
- Use fresh blueberries. Period.
- My oven runs hot and it still took the full 55 minutes to cook through. The middle might have even been a little underdone. Probably will have a lot to do with the pan you choose.
Blueberry & Cheese Coffee Cake
by: Gooseberry Patch's Big Book of Home Cooking
1/2 cup plus 2 tablespoons butter, softened and divided
1 3/4 cups sugar, divided
2 1/2 cups all purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounce package cream cheese, cut into 1/4 inch cubes
2 tablespoons lemon zest (approx 2 lemons)
Preheat oven to 375 degrees.
Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups 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 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 a greased 9"x9" baking pan.
Combine remaining 1/2 cup flour, 1/2 cup sugar, lemon zest and 2 tablespoons of butter; stir well with a fork. Sprinkle mixture over batter. Bake at 375 degrees for 55 minutes or until golden. Serve warm or let cool completely on a wire rack.