COFFEECAKE:

2 1/4 c. all-purpose flour
1 1/4 c. sugar
1/2 c. sweet cream butter, softened (or butter)
1/3 c. milk
2 eggs
8 oz. pkg. cream cheese, softened
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 c. fresh or frozen blueberries
2 tbsp. all-purpose flour

TOPPING:

3 tbsp. sweet cream butter
1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 tsp. cinnamon

I usually double the topping ingredients - it makes the topping thicker and the coffeecake more delicious!

Heat oven to 350 degrees. In large mixer bowl, combine all coffeecake ingredients except blueberries and 2 tablespoons flour. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes).

In medium bowl, toss together blueberries and 2 tablespoons flour; fold into batter. Spread into greased 13 x 9 inch baking pan.

In 1 quart saucepan melt butter; stir in remaining topping ingredients. Sprinkle over batter. Bake for 40-55 minutes or until lightly browned. Yield: 12 servings.