Baking Sunday: Blueberry Cream Cheese Coffee Cake

It all started about a month ago during a nonchalant conversation with a sweet friend, Jenny, at Asbury. We were chatting in-between our intramural volleyball games about baking. I knew that she enjoyed baking and I said that we should get together to bake sometime. She informed me that, during college, her and her roommates used to spend the majority of their Sundays cooking, baking and enjoying meals/desserts together. They entitled this day, "Baking Sunday." I became wrapped up in the idea of it all and a few weekends later, Baking Sunday commenced in Wilmore. It's as simple as that. So, I thought it would be fun to share some recipes from Baking Sunday. Maybe you can start this in your neck of the woods, too. It's such a fun activity to do with friends on a relaxing Sunday, if you enjoy cooking/baking, that is.

Last weekend, Jenny and I baked some pretty amazing Strawberry Pie Sour Cream Crumb Bars. I was slacking on Instagram last weekend, so I have no pictures. But, the recipe can be found here. Thanks, Pinterest. And, thanks, Jenny. Who also happens to be a Pinteresting Queen.

This weekend, Jenny was gone so I invited Anna Chua into this adventure and we made one of her family's favorite dessert recipes: Blueberry Cream Cheese Coffee Cake (we're into making desserts with long names, I guess). This is the recipe many of you have asked for. So, enjoy! P.S. Credit is all due to Anna -- thanks for the recipe AC!

Next Baking Sunday's plan is White Chocolate Bread Pudding, I think. I guess we'll see.

Blueberry Cream Cheese  Coffee Cake 
yields: 9 servings 

Coffee Cake:
- 1 package Pillsbury Blueberry quick bread and muffin mix
- 3/4 cup of water
- 1/3 cup of oil
- 2 eggs

Topping:
- 1 8oz package of cream cheese
- 1 cup of sugar
- 1 tablespoon of milk
- 1/2 teaspoon of vanilla or grated lemon peel

Directions:
1. Preheat oven to 375. Grease an 8x8 or 9x9 square pan. In a medium bowl, combine quick bread mix, water, oil and eggs. Beat 50-75 strokes until well mixed.

2. Rinse and drain blueberries and fold into the batter. Pour batter into greased pan.

3. In a medium bowl, blend cream cheese, sugar, milk and vanilla until smooth (with hand-held beaters or a mixer). Dollop spoonfuls of the blended mixture across top of the batter. Swirl by running a knife across the cream cheese and batter.

4. Bake at 375 until topping is golden and a toothpick inserted into the cake comes out clean. Bake an 8x8 inch pan for 35-45 min. Bake a 9x9 inch pan for 30-40 min. Cool 15 minutes and serve warm. Store leftovers in the refrigerator.