Blueberry Cream Cheese Coffee Cake

Step 1

Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.

Step 2

To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.

Step 3

To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.

Step 4

With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.

Step 5

To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)

Step 6

Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.

Step 7

Cool on a rack, run a thin knife around the cake and loose ring of springform pan.

Step 8

Store in the fridge.