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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