Blueberry Cream Cheese Coffee Cake

INGREDIENTS

• 1/4 cup (4 Tbs) Butter, softened
• 2/3 cup sugar
• 1 egg
• 1 cup plus 2 Tablespoons flour, DIVIDED
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup fresh or frozen blueberries
• 3 oz cold cream cheese, cut into small cubes
• Topping:
• 4 Tablespoons flour
• 4 Tablespoons sugar
• 2 Tablespoons cold butter

INSTRUCTIONS

1.  Preheat oven to 375.  In a large mixing bowl, cream butter and sugar on medium speed until fluffy.  Beat in egg.  Combine 1 cup of flour, baking powder and salt in a separate bowl.  Gradually add to the butter mixture, alternating with the milk, starting and ending with the flour mixture.

2.  Toss blueberries with remaining 2 Tbs flour.  Fold blueberries and cream cheese blocks into the batter and pour into a greased 8 inch baking pan.

3.  Prepare topping:  In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter and bake for about 40 – 45 minutes or until a toothpick inserted in the center comes out clean.

Notes:

I used frozen blueberries and did not thaw them before adding to the batter.