Blueberry Cream Coffee Cake

By srumbel

Blueberry Cream Coffee Cake is a sweet start to your day. Perfect for the mother in your life!
from insidebrucrewlife.com

Ingredients

• For the Cake:
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Filling:
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 21 ounces blueberry pie filling
• For the Topping:
• 1/4 cup all-purpose flour
• 1/4 cup oatmeal
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted
• For the Glaze:
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Preparation

Step 1

Preheat the oven to 350°F.
Beat together the butter and sugar until creamy. Add the egg, vanilla, and sour cream and beat again.
Sift together the flour, baking powder, salt. Slowly add to the butter mixture until mixed in. Spread in a greased 9x13 glass dish. Set aside.
Beat the cream cheese and sugar until creamy. Add the egg and beat again.
Spread the cheesecake and pie filling in alternating lines over the top of the cake batter in the pan.
Mix together the topping ingredients and sprinkle over the top of the pie filling and cheesecake. Bake at 350°F for 50-60 minutes, or until a toothpick comes out mostly clean. Cool.
Mix together the powdered sugar and lemon juice and drizzle over the top of the cake. Cut into 24 squares. Store in a sealed container in the refrigerator.