Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake For Cream Cheese Layer: ¼ cup sugar 8 oz. cream cheese-softened 1 egg white ½ teaspoon vanilla 1 ¼ cup blueberries For the cake: 1 and ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 5.5 Tablespoons unsalted butter- softened ½ cup sugar 1 egg + 1 egg yolk ¾ cup sour cream 1 teaspoon vanilla extract Streusel Topping: 1/3 cup sugar 1/2 cup flour 3 tablespoons butter-chilled and cut in chunks Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside. To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs) Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil. Cool on a rack, run a thin knife around the cake and loose ring of springform pan. Store in the fridge.