BLUEBERRY CREAM CHEESE COFFEE CAKE

YOU’LL NEED:

• 1/2 C. butter, room temperature
• 1 1/2 C. sugar
• 2 Eggs
• 2 1/4 C. all-purpose flour, divided
• 1 Tsp. baking powder
• 1/2 Tsp. salt
• 1 C. milk
• 2 C. blueberries (fresh or frozen)
• 6 Oz. cream cheese, cubed

For the crumb topping:

• 1/4 C. all-purpose flour
• 1/4 C. brown sugar
• 2 Tbsp. butter, cold

HOW TO MAKE:

1. Preheat oven to 375. Line a 13×9 inch baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs.
3. Combine 2 cups flour, baking powder and salt; gradually add flour mixture to butter mixture alternately with milk.
4. Toss blueberries with remaining flour.
5. Stir blueberries and cream cheese into creamed mixture (batter will be thick).
6. Transfer to prepared baking dish.
7. For topping, in a small bowl, combine flour and sugar.
8. Cut in butter until crumbly. Sprinkle over batter.
9. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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