Blueberry Lemon Coffee Cake

Fresh blueberries in a coffee cake with a hint of lemon to start off your morning in a good way.  This isn't overly sweet but a perfect balance of a lemon cream cheese filling that is bursting with blueberries.

Blueberry Lemon Coffee Cake

Cake ~

1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp lemon extract
juice from 1 fresh lemon
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream

Cream together butter and sugar.  Add in egg, egg yolk, extract and lemon juice.  Alternate adding in dry ingredients and sour cream.  Place in the bottom of a greased 9" springform pan.

Filling ~

8 oz cream cheese, softened
1/4 cup sugar
lemon zest from 1 lemon
1 egg white
1 pint fresh blueberries, rinsed and drained

Blend the cream cheese, sugar, lemon zest and egg white together.  Gently fold in the fresh blueberries and spread over the cake mixture.  

Streusel ~

1/2 cup flour
1/3 cup brown sugar
3 tbsp cold butter, cubed

Mix the streusel ingredients together with a fork until crumbly.  Sprinkle over the filling.
Bake the cake for 50 minutes at 350°.  Cool on a rack before releasing from the springform pan.  Store leftovers in the refrigerator.