Blueberry Coffee Cake

1/4 c. soft butter

2/3 c. sugar

1 egg

1 c. +2T. flour, divided

1/2 t. baking powder

1/4 t. salt

1/2 c. milk

1 c. frozen or fresh blueberries

1 pkg (4 oz.) cream creese, cubed

Topping:

2 T. flour

2 T. sugar

1 t. cold butter

Batter:  

In a large mixing bowl, cream butter and sugar.  Beat in egg.  Combine 1 c. 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 inch square baking dish.

Topping:

In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter.  

Bake @ 375 degrees---40-45 minutes or until toothpick inserted comes out clean.  Cool on a wire rack.  

Yield 6-8 servings

*Don't thaw frozen blueberries before using.

Yield: 6-8 servings