Kathryn'S Blueberry Coffee Cake - cooking recipe

Ingredients

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

Preparation

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