Blueberry Coffee Cake

Years ago, at a Bible Study that a group of friends and I had each week, one of the girls made this recipe for our snack.  It was a huge hit!  I love to make it in the summer with lots of fresh blueberries but, we also get the craving in the middle of winter so I watch for blueberries and pick some up!

First, combine the sugars, butter,  and cream cheese in a mixer.  Mix until smooth.

 Than add egg whites and vanilla; mix until smooth.

 Add in all of the dry ingredients and mix.

 Finally, fold in the blueberries.

 Spread into a bundt pan or a 9 x 13 pan.  (A Bundt pan works well and is so pretty but . . I don't currently have one!) Sprinkle with cinnamon and sugar.

 The final product.  (I actually think I pulled it about 3 minutes early but it is still SOOO good!

Here's the Recipe:

Blueberry Coffee Cake

Heather Kliewer

1 cup and 1 teaspoon sugar                        1 teaspoon cinnamon

½ cup brown sugar                                   2 cups blueberries

8 oz cream cheese, softened

2 tablespoons margarine, softened

3 egg whites

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

¼ teaspoon nutmeg

¼ teaspoon salt

Preheat oven to 350 degrees.  Coat a bunt pan or 9x13 baking pan w/spray oil.  In a large bowl, beat 1 cup sugar, brown sugar, cream cheese and margarine until creamy.  Add eggs and vanilla and beat until smooth.  In a small bowl combine flour, baking powder, nutmeg and salt.  Add to cream cheese mixture.  Fold in blueberries.  Pour the batter into pan. Topping:  Combine left over sugar and cinnamon and sprinkle over the batter.  Cook 1 hour in bundt pan or 30-35 minutes in a 9 x 13 pan

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