| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Cheese/eggs, Coffeecake, Fruit | 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 | T | Baking powder |
| 1 | t | Salt |
| 1 | c | Low-fat milk |
| 1 | 8 ounce | |
| 2 | t | Lemon peel, divided |
| 2 | c | Blueberries, frozen or |
| Fresh | ||
| 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
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 52.9mg
Sodium: 244.4mg
Potassium: 142.3mg
Carbohydrates: 33.2g
Fiber: <1g
Sugar: 19g
Protein: 7.8g