Blueberry Cheese Coffee Cake

A buttery cake base filled with blueberries, topped with a cheesecake filling and a crumbly nut topping.

• Ready In: 40 mins
• Serves: 12

Ingredients

• Cake

• 1⁄3 cup butter, softened
• 2⁄3 cup granulated sugar
• 2  eggs
• 2  teaspoons vanilla
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup sour cream
• 1 1⁄2 cups frozen blueberries

• Crumb Topping

• 1  cup all-purpose flour
• 1⁄4 cup brown sugar, packed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup butter, melted
• 1⁄2 cup walnut pieces

• Cheese Filling

• 8  ounces cream cheese, softened
• 1⁄4 cup granulated sugar
• 1  egg
• 1  teaspoon lemon zest

Directions

1. Preheat oven to 350 degrees F
2. Lightly grease 9-inch springform pan; set aside.
3. In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
4. Spread into prepared pan, mounding slightly.
5. Sprinkle 1 cup of the blueberries over top.
6. Crumb Topping.
7. In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
8. Cheese Filling.
9. In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
10. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
11. Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
12. Let cool in pan on rack for 30 minutes.
13. Serve warm or at room temperature.