Blueberry Cream cheese Crumb Cake

     This cake is so good with a hot cup of coffee, hot chocolate, or with anything, even ice cold milk.!!!

Streusel Topping:

1/3 cup all purpose flour

1/3 cup coarse granulated sugar

2 teaspoons ground cinnamon

1/4 cup cold butter cut into pieces

Cream Cheese Filling:

8 ounce  cream cheese, at room temperature

1/4 cup granulated white sugar

1 large egg

1/2 teaspoon vanilla essence

1 tablespoon all purpose flour 

Cake Batter:

1 cup all purpose flour

1 teaspoon baking powder

1/4 cup good-quality margarine

1/2 cup soft brown sugar, tightly packed

1 large egg

1/2 teaspoon pure vanilla essence

1/3 cup milk

1/2 cup (or more) blueberry filling

Preheat oven to 150C (original is 180C).

Grease and line the bottom of an 8x8-inch pan with baking paper 

Streusel Topping:

Mix the flour, sugar and cinnamon in one bowl. Cut in the butter using a fork, a  bread knife or the tips of your fingers  until the mixture resembles coarse crumbs. Cover and place mixture in the refrigerator to keep it cold.

Cream Cheese Filling:

Place cream cheese in a bowl and beat using an electric mixer until creamy and smooth. Add the sugar, egg, vanilla and flour and beat until well incorporated. Set aside.

Cake Batter:

Whisk or sift flour and baking powder into a bowl.

In a separate bowl, beat the margarine until smooth and creamy. Add in sugar and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the flour mixture alternately with the milk and eat until just combined. 

Assemble:

Spread the cake batter onto the bottom of the prepared pan and up the sides (the mixture is quite thick so this shouldn't be too  difficult). Pour the cream cheese filling on top of the cake batter. Spread or dollop generous spoonfuls of the blueberry filling on top of the cream cheese filling. Scatter the streusel topping on top.

Bake for about 50 to 60 minutes. Test using a toothpick- poke it into the center of the cake. Wait for 5 minutes and pull it out, if it comes out clean it is ready. Remove from oven and let cool.

Serve warm or at room temperature. It's good enough on its own, but you can always have it with  ice cream.