Recipe: Blueberry Cream Cheese Coffee Cake with Streusel Topping (13x9-inch)

BLUEBERRY CREAM CHEESE COFFEE CAKE

3/4 cup milk
1 tablespoon lemon juice
2 1/3 cups all-purpose flour
2 teaspoons Argo Baking Powder
1/2 teaspoon baking soda
1 teaspoon Tone's Ground Cinnamon
1/2 teaspoon Spice Islands Ground Ginger
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup white granulated sugar
2 eggs, beaten
2 teaspoons Tone's 100% Pure Vanilla Extract
1 pint fresh blueberries
FOR THE STREUSEL TOPPING:
2/3 cup all-purpose flour
1/2 cup brown sugar
1/4 cup white granulated sugar
1 teaspoon Tone's Ground Cinnamon
6 tablespoons butter

Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

Combine milk and lemon juice; set aside.

Combine 2 1/3 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, ginger and salt in medium sized bowl; set aside.

Beat cream cheese and 1/2 cup softened butter in a large mixer bowl. Add 1 cup white sugar and beat until well mixed. Add eggs, vanilla, milk and lemon mixture and beat until well mixed. Add flour mixture all at once and mix just until blended.

Pour into prepared pan. Top with blueberries; press into dough lightly with a spatula.

For the topping, combine 2/3 cup flour, brown sugar, 1/4 cup white sugar and 1 teaspoon cinnamon in a small bowl. Cut in 6 tablespoons butter until crumbly. Sprinkle topping evenly over blueberries.

Bake for 50 to 55 minutes until browned and wooden pick inserted in center comes out clean. Cool 20 minutes before serving.

Makes 12 servings
Source: Tone's, ACH Food Companies, Inc.