This recipe is one I picked out of the Joy of Blueberries book and modified a little bit. After going blueberry picking, I wanted a breakfast dish that I could use FRESH blueberries in. You may also use frozen blueberries slightly thawed. This was a big hit with our family. Hope you enjoy!
Provided by SunBum14
Categories Breads
Time 1h20m
Yield 12-16 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
- In a large bowl cream together sugar, butter and eggs.
- In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
- Combine milk and water.
- Add ingredients to the first bowl alternating the milk and flour mixtures.
- When well blended, add vanilla and lemon zest.
- Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
- Fold in blueberries.
- Pour into a greased and floured 13 by 9 pan.
- Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
- Bake 1 hour or until golden brown on top.
- ENJOY!
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