Blueberry Coffee Cake

1/4  cup		unsalted butter, softened
1-1/2  tablespoons		salted butter
3/4  cup		sugar
1		egg
1-1/4  cups		all-purpose flour, divided
1/2  teaspoon		baking powder
1/4  teaspoon		salt
1/2  serving		milk
1  cup		fresh or frozen blueberries
3  ounces		cream cheese, cubed

Tip: For nutritional information on all the ingredients in Blueberry Coffee Cake just click on each ingredient name. Then adjust the serving size for any Blueberry Coffee Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 package (3 ounces) cream cheese, cubed

TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.