Blueberry Cheese Coffee Cake

Ingredients

Cream cheese filling:

  • 1 pkg. (8 oz.) cream cheese at room temperature
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp. finely grated lemon rind

Topping:

  • 1/3 cup melted butter
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 cup all-purpose flour

Cake:

  • 1/3 cup soft butter
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup sour cream
  • 1 ½ cups fresh or frozen blueberries

Directions

Cream cheese filling:

Beat cream cheese and sugar together until well combined. Add the egg and lemon rind. Combine thoroughly and set aside.

Topping:

Combine sugars and flour and pour melted butter over. Stir to mix well. Set aside.

Cake:

  1. Combine flour, baking powder, soda, salt together in a small bowl.
  2. In mixer bowl, beat butter and sugar until fluffy.
  3. Add eggs, 1 at a time and mix well. Add vanilla extract.
  4. Add dry ingredients alternately with the sour cream, beginning with 1/3 of the dry ingredients, ½ of the sour cream and repeat.
  5. Line the bottom of a 9” square dish with parchment, and butter the sides.
  6. Preheat oven to 350 degrees.
  7. Spread cake mixture over the bottom of the baking dish. Scatter 1 cup of the blueberries over the top.
  8. Cover with the cream cheese mixture.
  9. Add remaining ½ cup blueberries over top.
  10. Sprinkle with the crumb mixture and bake for 1 hour and 15 minutes or until cake begins to pull away from the sides of the pan, and a skewer inserted near the center comes out clean.
  11. The cheese mixture may be just a bit ‘jiggly’ but will continue to cook as the cake cools.
  12. Cool on a rack for at least ½ hour before cutting.