Ingredients

For the coffeecake:
• 1/2 cup vegetable oil or melted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
For the filling:
• 8 oz. cream cheese
• 1/4 cup granulated
• 1 large egg
• 1 1/2 cups blueberries
For the topping:
• 1/2 cup melted butter
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 3/4 cup light brown sugar, packed
• 1 tsp. pure vanilla extract

Instructions

1. Preheat oven to 350F and lightly grease and flour a springform pan. Set aside.
2. Combine vegetable oil, sugar, eggs, brown sugar, sour cream and vanilla extract in the bowl of a stand mixer and beat until combined.
3. Add in flour, baking powder, baking soda, and salt and beat again until combined. Do not overmix. Prepare the filling by combining cream cheese, sugar, and egg in a medium bowl and whisking until smooth.
4. Prepare the topping by combining all topping ingredients in medium bowl and stirring with a fork until mixture resembles crumbs.
5. Assemble cake by pouring half of the batter in prepared pan, adding cream cheese filling to the center of the cake, leaving a 1-inch margin, and topping with 1 cup of the blueberries.
6. Pour remaining batter in pan and top with remaining blueberries and crumb topping.
7. Bake for 1 hour to an hour and 15 minutes, until center of cake is set.
8. ENJOY!