Blueberry-Cream Cheese Coffee Cake

By jcridge

Ingredients

• 1 pkg (8 oz) cream cheese, softened
• 1 egg
• 1 pkg Betty Crocker wild blueberry muffin mix
• 3 Tbsp vegetable oil
• 1 tsp grated lemon peel, if desired
• 1/4 cup sugar
• 1 tsp lemon juice
• 1 cup water
• 1 egg

Details

Servings 8

Preparation

Step 1

Heat oven to 425. Grease bottom and sides of 8-inch square baking pan. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside. Drain blueberries from muffin mix, rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl until just blended. Gently stir blueberries into batter. Spread half the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture. Bake 35 to 40 minutes or until golden brown.