Surprise! There’s a hidden layer of cream cheese in this scrumptious coffee cake.
Blueberry-Cream Cheese Coffee Cake
- Prep Time 15 min
- Total 55 min
- Servings 9
- Ingredients 9
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon lemon juice
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1 cup water
- 3 tablespoons vegetable oil
- 1 egg
- 1 teaspoon grated lemon peel, if desired
Instructions
-
Step1Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
-
Step2Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
-
Step3Drain 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.
-
Step4Bake 35 to 40 minutes or until golden brown.
Nutrition
335
Calories
16 g
Total Fat
6 g
Protein
43 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 335
- Calories from Fat
- 145
- 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;Tips from the Betty Crocker Kitchens
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