Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
• Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
• Gently fold in the blueberries.
• In a separate bowl, beat together cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
• For the streusel, combine flour and sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Pour half of the coffee cake batter into the prepared pan. Spread cream cheese filling evenly over the batter. Top with the remaining batter and sprinkle with streusel topping.
• Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let cool completely before cutting into squares and serving.