1 ½ cups granulated sugar
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
8 oz. strawberry cream cheese, cut into ¼ inch cubes
1 ½ cups frozen wild blueberries (Private Selection Brand)
3 each eggs
½ cup sour cream
2/3 cup milk
½ cup butter, melted
2 cups Powdered Sugar
¼ cup milk or water
Pre-Heat Oven to 350 degrees.
In a large bowl, combine sugar, flour, baking powder and salt.
Toss cream cheese cubes and frozen blueberries in flour mixture to coat.
In a separate bowl, beat eggs, sour cream, milk and melted butter. Stir milk mixture into dry ingredients…mix until just combined. Do not over-mix!!!
Spread batter into greased 13 X 9 inch baking dish.
Bake 55-60 minutes or until toothpick comes out clean.
Icing is optional…recipe below.
Mix powdered sugar and a little milk at a time until mixture is just thin enough to spread.
Pour over cooled coffee cake and spread to cover. Allow a little time to set up.