Blueberry Lemon Cream Cheese Coffee Cake ~ By Victoria

Here is a new recipe that got a "thumbs-up" from everybody. :) This coffee cake seems like it would be a *perfect* spring dessert!  I actually saw a piece of  "Blueberry Lemon Cream Cheese Coffee Cake" at the WA State Fair last month and it looked soooooo good. So,  I took a mental note of it and decided to try it out. :)

Ingredients

• 2¼ cups flour
• ¾ cup sugar
• ¾ cup butter
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sour cream
• 1 egg
• 8 ounces softened cream cheese
• ¼ cup sugar
• 1 egg
• ½ cup homemade or store-bought blueberry jam
• Zest and juice of one lemon

Directions:

1. Preheat the oven to 350F and lightly grease and flour a 9 by 13″ baking tin.
2. In a large bowl combine flour, sugar, and butter with a pastry cutter to make a crumbly mixture.
3. Remove 1 cup of the crumbs for topping, set aside.
4. Add with baking powder, baking soda, salt, sour cream, and 1 egg to the remaining mixture in the large bowl. Combine until smooth and spread evenly in the prepared baking pan.
5. Beat softened cream cheese, ¼ cup sugar, zest and juice of lemon and 1 egg until smooth.
6. Pour over the batter in the pan and spread in an even layer.
7. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect.
8. Sprinkle the reserved crumbs on top.
9. Bake in a preheated oven for 45-55 minutes until a knife inserted comes out clean.

Source:  http://bakerstreet.tv/2012/09/blueberry-lemon-cream-cheese-coffee-cake/