BLUEBERRY CHEESE CRUMBCAKE

Cheese Filling:
• 8 Oz. Light cream cheese, softened
• 1/3 cup granulated sugar
• 2 tbs. fresh squeezed lemon juice
• 1 egg
• 1 tbs. all-purpose flour

Topping:
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup cold butter, cut into small pieces

Cake Batter:
• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 2 cups fresh wild blueberries, rinsed and well drained.

Cheese filling: In bowl, with electric mixer, beat cream cheese and sugar until creamy. Beat in lemon juice, egg and flour until smooth.

Crumb topping: In bowl, combine flour, brown sugar and cinnamon. Cut in butter with a fork or use your fingertips to make coarse crumbs.

Cake batter: In bowl, cream butter with sugar until light and fluffy. Add eggs and vanilla; beat until smooth. Combine flour, baking powder and salt. Add to creamed mixture, alternately with milk to make a smooth batter:

Spread batter in a greased and floured 10-in spring form pan, building up the sides slightly. Sprinkle with 1 cup of the blueberries: spoon cheese filling over: Top with remaining blueberries., Sprinkle with crumb topping and press slightly into cheese mixture Bake in oven preheated to 350o for 60 - 70 minutes until top is golden and cheese filling is set. Cool in pan on wire rack for 30 minutes before removing sides to serve.