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Blueberry Cream Cheese Coffeecake!

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

  • Preheat oven to 350F and lightly grease and flour a springform pan. Set aside.
  • Combine vegetable oil, sugar, eggs, brown sugar, sour cream and vanilla extract in the bowl of a stand mixer and beat until combined.
  • 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.
  • Prepare the topping by combining all topping ingredients in medium bowl and stirring with a fork until mixture resembles crumbs.
  • 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.
  • Pour remaining batter in pan and top with remaining blueberries and crumb topping.
  • Bake for 1 hour to an hour and 15 minutes, until center of cake is set.
  • ENJOY!