This cake is like having a cheese cake and a coffee cake at the same time.

Streusel Topping

1 Stick unsalted butter, softened

2/3 cup sugar (I use evaporated cane juice)

1/4 cup packed brown sugar

1 cup all-purpose flour (I like King Arthur)

1/2 cup chopped, toasted hazelnuts (or almonds)

1 1/2 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp salt'

Blend together using fingers or a pastry blender until large crumbs form. Set aside

Cream Cheese Filling

12 oz cream cheese, softened

1/3 cup sugar (Again, I prefer organic)

1 egg

Grated zest of 1 lemon

1 T. lemon juice

1 tsp lemon oil (or almond extract)

Beat sugar and cream cheese together until creamy, using electric mixer. Beat in all flavorings and egg and blend until smooth. Scrape down the bowl as necessary. Set aside.

Cake Base

4 cups all purpose flour (1 lb)

4 tsp baking powder

1 tsp salt

1 1/4 cups sugar

1 stick unsalted butter, softened

1 1/4 cups milk

2 eggs

1 tsp almond extract (or lemon)

3 cups fresh or frozen blueberries (I prefer the smaller wild blueberries for this cake.)

Combine all of the first set of dry ingredients together in a mixer bowl. Blend together on low until just combined. Add the butter, cut into 6-8 pieces and blend until the mixture looks crumbly and the butter is dispersed evenly. (No large pieces should be visible.)

Blend together milk, flavoring and eggs into a container with a pour spout. A large measuring cup will work well.

With mixer going on low, add 1/3 of the milk mixture and blend until smooth. Add the wet in 2 more additions, blending until smooth each time.

After the final addition of the milk mixture, fold in the 3 cups of blueberries.

Assembly

Preheat the oven to 375 degrees.

Butter a 9x13 glass baking dish. (Metal may interact with the blueberries and give an odd flavor, so this must be a glass dish.)

Layer slightly less than 1/2 of the batter on the bottom of the pan evenly. Spread the cream cheese mixture evenly over the batter without mixing. Be sure to go all the way to the edge of the pan and into the corners. Sprinkle 1/4 of the crumb topping over the cream cheese mixture.

Evenly and carefully spread the remaining batter over the crumbs. It is best to dollop batter evenly and then, using an offset spatula or a butter knife, smooth all the dollops together as best you can.

Sprinkle remaining crumbs even over cake. Make sure to go all the way to edges of the pan and into the corners.

Place cake in preheated oven and bake about 1 hour. A skewer inserted into the center of the cake should come out with a few crumbs attached. Cool on a wire rack before cutting and serving. Enjoy!