Blueberry Cream Cheese Coffee Cake

Ingredients

Crumb topping Ingredients:

• 1/2 C unsalted sweet cream butter melted
• 1 1/2 C flour leveled
• 3/4 C light brown sugar packed
• 1 tsp vanilla
• 1 tsp cinnamon

Lemon cake ingredients:

• 1/4 C unsalted sweet cream butter melted
• 1/4 C canola oil
• 1 C sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 tsp pure lemon extract
• 1 C full-fat sour cream
• 2 large lemons zested and juiced
• 2 C flour leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Cream cheese filling ingredients:

• 1 8 oz package of cream cheese softened
• 1/4 C sugar
• 1 large egg
• 1 large lemon zested
• 1 C fresh Blueberries

Instructions

Crumb topping instructions:

1. Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
2. Using a large mixing bowl, combine the melted butter, flour, sugar, cinnamon, and vanilla and mix until crumbly
3. Cover and set aside.

Lemon Cake instructions:

4. Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
5. Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
6. Gradually mix in the flour mixture until combined, set aside

Blueberry Cheesecake filling instructions:

7. Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth

Directions to building the cake:

8. Using 2/3 of the cake batter, pour the cake batter into the springform pan.
9. Spread the cream cheese mixture into the center of the cake batter
10. Sprinkle with the Blueberries
11. Pour the remaining cake batter onto the top of the Blueberries
12. Top the crumb mixture
13. Bake for 75 minutes
14. Let cool completely before enjoying!