Blueberry Cream Cheese Coffee Cake Recipe

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

Preparation

Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.

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; 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.

Bake 35 to 40 minutes or until golden brown.

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