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Blueberry-Cream Cheese Coffee Cake
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Prep Time:
15 minutes
Total Time:
55 minutes
Indulge in a delightful coffee cake with a delicious hidden cream cheese layer.
Ingredients:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 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 teaspoon grated lemon peel, if desired
Instructions:
  • Preheat your oven to 425°F and generously grease an 8x8x2-inch square pan on the bottom and sides.
  • Using an electric mixer, blend cream cheese and sugar until creamy. Add 1 egg and lemon juice, mix until smooth. Set aside.
  • After draining the blueberries, give them a quick rinse and set aside. In a medium bowl, combine muffin mix, water, oil, 1 egg, and lemon peel until just blended. Gently fold in the blueberries. Spread half of the batter in the pan, layer with the cream cheese mixture, and then top with the remaining batter.
  • Bake until beautifully golden brown, for 35 to 40 minutes.

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