Blueberry Cream Cheese Coffee Cake

By vealam

Ingredients

• For the Cake:
• 2 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 2 tsp almond extract
• 2/3 cup milk
• For the filling:
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup fresh blueberries
• For the struesel:
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 tsp kosher salt
• 1 cup unsalted butter, melted
• 2 cup all-purpose flour
• 1 tsp almond extract
• 1/2 cup almonds, chopped

Details

Servings 2
Preparation time 20mins
Cooking time 65mins
Adapted from shugarysweets.com

Preparation

Step 1

To begin making the cake, in a large mixing bowl, beat flour, sugar, baking powder, baking soda, salt and butter together until crumbly. Add eggs, almond extract and milk, beat for about 2 minutes until fluffy and smooth.
Pour cake batter evenly into bottoms of two 9inch round cake pans that have been sprayed with non-stick baking spray. Set aside.
In a mixing bowl, beat cream cheese with sugar and egg for 3-4 minutes until smooth. Fold in blueberries. Pour evenly into the two cake pans over the cake batter. Set aside.
In a bowl, combine brown sugar, sugar and salt. Pour melted butter, flour and almond extract into bowl and combine until crumbly. It will feel like a thick dough. Add in chopped almonds and drop by tablespoon over cream cheese layer. Bake cakes in a 325 degree oven for 45 minutes.
Remove from oven and allow to cool about 15 minutes in pan. Remove from pan and cool completely. Slice and enjoy. Store remaining coffee cake in airtight container in refrigerator or freeze for later use.