Blueberry Coffee Cake
1/4 cup butter, softened
2/3 cup sugar
1 cup plus 2 tablespoons flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 3 ounce package cream cheese, cubed
2 tablespoons flour
2 tablespoons sugar
1 tablespoon cold butter
For batter, in a large mixing bowl, cream butter and sugar. 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). Granser to a greased 8" square baking pan.
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.
NOTE: If using frozen blueberries-do not thaw