Berry Cream Cheese Coffee Cake

This is a **really** good coffee cake, made with fresh berries and a little cream cheese to top it off. It has been a big hit at Food Friday in vet school. It's supposed to qualify as a "light" recipe, especially if you use egg substitute and reduced-fat cream cheese.

Ingredients:

- 1/2 cup milk
- 1 1/2 teaspoons lemon juice

- 3 tablespoons butter, softened
- 1/2 cup sugar

- 1/4 cup beaten egg (beat 2 eggs together thoroughly, then measure out the amount needed)
- 1 teaspoon grated lemon peel (optional)
- 1 teaspoon vanilla extract

- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup fresh berries, rinsed (raspberries or blackberries work well)

- 2 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons beaten egg

Directions:

Preheat oven to 375. Grease a 9-inch springform pan.

In a small bowl, combine the milk and lemon juice. Let sit for 10 minutes.

Cream the butter and 1/2 cup sugar together until fluffy. Beat in 1/4 cup beaten egg, lemon peel if desired, and vanilla.

Add the flour, baking powder, baking soda, salt, and milk-lemon juice mixture.

Pour batter into the prepared pan. Sprinkle evenly with berries.

In a small bowl, beat the cream cheese and 1/4 cup sugar until fluffy. Beat in 2 tablespoons of beaten egg. Pour evenly over berries.

Bake for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen.

Top with powdered sugar and additional berries if desired. Refrigerate leftovers.