Blueberry Coffee Cake with Cream Cheese

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until well combined. Set aside.

Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.

Assemble the Cake: Pour half of the cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter. Spoon the remaining cake batter on top and gently spread it out. Sprinkle the blueberries over the top.

Prepare the Topping: In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Sprinkle this mixture over the cake.

Bake the Cake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil during the last 10-15 minutes of baking.

Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Serving and Storage Tips:

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