Back Porch Blueberry Coffeecake

1 1/4 cups flour
6 tablespoons butter
1/3 cup sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
Cheese Topping:
12 ounces cream cheese
2/3 cup powdered sugar
1  egg plus one yolk
2 teaspoons grated {lemon zest}
1 teaspoon lemon flavor
1 teaspoon vanilla extract
1/2 cup butter, room temperature
1 cup sugar
2  eggs
1 tablespoon grated {lemon zest}
2 cups flour
2 1/2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 cup powdered sugar
Heat oven to 350 degrees. Grease and flour a 13 X 9 X 2-inch baking pan.

In medium bowl, combine crumbs ingredients, and work with fingertips until mixture is crumbly. Set aside.

In small bowl, mix all cheese topping ingredients until smooth. Set aside.

In mixing bowl, beat butter and sugar until fluffy. Then beat in eggs and lemon zest. Beat until creamy.

In another mixing bowl, blend flour and baking powder. Add milk, vanilla and dry ingredients to mixing bowl. Mix until just blended. Stir in the blueberries. Spread batter into prepared pan.

Spoon cheese topping (in dollops) over batter. Sprinkle crumbs over all. Bake 40 to 45 minutes, or until top is lightly browned and cake tests done.

Dust cake lightly with powdered sugar.

Ease of Preparation: Moderate

Preparation Time: 35 min

Cook Time: 45 min

Servings: 10

Recipe By: Gilda Lester – Grand Prize Winner

From: Organic Gardening Rise ‘n Shine Recipe Contest, 2011