| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Fruit, Cheese/eggs, Coffeecake |
18 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar, divided |
| 2/3 |
c |
Butter or margarine — |
|
|
Divided |
| 2 |
|
Eggs |
| 2 1/2 |
c |
All-purpose flour — |
|
|
Divided |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Low-fat milk |
| 1 |
|
8 ounce |
| 2 |
ts |
Lemon peel — divided |
| 2 |
c |
Blueberries, frozen or |
|
|
Fresh |
|
pk |
Cream cheese — softened |
INSTRUCTIONS
In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the butter.
Add eggs. In a separate bowl, combine 2 1/4 cups flour, the baking powder
and salt. Add to creamed mixture, alternating with milk; mix well after
each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon
lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into
the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the
remaining sugar, butter, flour and lemon peel and sprinkle over the batter.
Bake at 350 degrees for 45 to 50 minutes.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sin: it seemed like a good idea at the time”