CAKES: German Blueberry Streusel Coffee Cake

I found this on the epicurean.com website and it's really tasty with the cheese topping.

COFFEE CAKE BATTER:

2-1/3 cups all-purpose flour
1 to 1-1/3 cups sugar (I used 1 cup)
1 teaspoon salt
3/4 cup butter
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 cup fresh OR frozen blueberies (I used about 2 cups of fresh blueberries - basically covered the top of the batter)

CHEESE FILLING:

1 cup ricotta cheese
1 egg
2 tablespoons sugar
1 tablespoon grated lemon peel (I used grated peel of 1 lemon which was less than 1 tablespoon, I think)

STREUSEL TOPPING:

1 cup reserved batter crumbs
1/2 cup chopped nuts(finely chopped almonds work well) (I wouldn't use any nuts next time - didn't care for the texture of the topping with them)
1/3 cup brown sugar (I would increase this to 1/2 cup next time)
1 teaspoon cinnamon

DIRECTIONS:

To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. RESERVE 1 CUP OF MIXTURE. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13-in.x9-in.x2-in. baking pan. Sprinkle blueberries evenly over batter. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon.

Sprinkle over cheese layer. Bake at 350 degrees F. for 45-60 minutes or until wooden pick inserted in center comes out clean. Cool slightly before cutting.

Yield: 20 servings.