Kathryn'S Blueberry Coffee Cake

• Coffeecake
• 2 1/4 cups all-purpose flour (I used half whole wheat pastry flour)
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 1/3 cup milk
• 2 eggs
• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup blueberries, fresh or frozen
• 2 tablespoons all-purpose flour
• Streusel Topping
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon

1. Heat oven to 350 degrees.
2. In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
3. Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
4. In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
5. Spoon into greased or buttered 13x9-inch baking pan.
6. In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
7. Sprinkle over batter.
8. Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.

flour, sugar, butter, milk, eggs, cream cheese, baking soda, salt, vanilla, blueberries, flour, streusel topping, butter, allpurpose, brown sugar, cinnamon

Taken from www.food.com/recipe/kathryns-blueberry-coffee-cake-280675 (may not work)