Blueberry cream cheese coffee cake is just right for a lazy weekend breakfast! Layers of tangy cream cheese and sweet blueberries are sandwiched between a buttery cake and a crunchy pecan crumble topping.
1 Preheat the oven to 350F.
2 Grease a 13x9 inch baking pan.
3 Blend the flour, baking soda, and baking powder – set aside.
4 Beat 1 cup of sugar and ½ cup butter until creamy.
5 Add 1 egg and beat until smooth.
6 Stir in the sour cream, vanilla, and almond extract.
7 Slowly beat the flour mixture into the sour cream mixture.
8 Dough will be very sticky.
9 Spoon half the dough into the pan.
10 Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
11 Spoon over the dough in the baking dish.
12 Sprinkle with blueberries.
13 Drop the remaining dough by spoonfuls over the filling.
14 Mix the topping ingredients in a bowl with your fingers until crumbly.
15 Sprinkle over the dough.
16 Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
