Blueberry Coffee Cake II

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. You can make it ahead and freeze it for times when you have company for breakfast or that stop by in the afternoon.

Yield

9 servings

Ingredients

1/4 cup butter or margarine, room temperature
2/3 cup granulated (white) sugar
1 large egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries*
1 (3 ounce) package cream cheese, cubed

Topping Ingredients

2 tablespoons all-purpose flour
2 tablespoons granulated (white) sugar
1 tablespoon cold butter or margarine

Directions

Preheat oven to 375°F (191°C). Grease an 8-inch square baking dish with Pan Release or cooking spray.

For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to the prepared baking dish.

For topping: In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.

Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a cooling rack.

Additional Information

* If using frozen blueberries, do not thaw before adding to batter.