Blueberry Cheesecake Coffee Cake

Ingredients

Crumb Topping

• 5 tablespoons unsalted butter melted
• 1/2 cup granulated sugar
• 1 cup all-purpose flour

Cake Layer

• 1 1/2 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 eggs room temperature
• 1/2 cup sour cream room temperature
• 1/3 cup vegetable oil
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Blueberry Cream Cheese Layer

• 8 oz cream cheese room temperature
• 1/4 cup granulated sugar
• 1 egg room temperature
• 1/2 teaspoon vanilla extract
• 1 cup blueberries fresh

Icing

• 1 cup powdered sugar
• 2-4 teaspoons milk
• lemon zest for topping

Instructions

For the crumb topping:

1. in a medium bowl, combine the melted butter and sugar. Add the flour. Using a fork, mix until crumbly. Set aside.
2. In another medium bowl, whisk together the flour, baking powder, and salt.
3. Add lemon zest and sugar to a large bowl. Press together with a silicone spatula to release the lemon oils.
4. Add in eggs and vanilla. Whisk together for one minute until frothy and pale.
5. Add in vegetable oil and sour cream. Whisk to combine.
6. Add the flour mixture. Mix just until combined.
7. In a medium bowl, beat the cream cheese with sugar, egg and vanilla until smooth.
8. Pour the batter into the prepared pan. Spread the cream cheese mixture over the cake batter. Top with an even layer of blueberries and crumb topping.
9. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 10-15 minutes before removing from pan. Let cool completely on a wire rack.

For the icing:

10. whisk the ingredients together until smooth. Drizzle over the cooled cake. Sprinkle the cake with lemon zest.
11. Enjoy!