Table of Contents
Pour in the melted butter and lightly press together the butter with the flour mixture until it forms coarse crumbs. Sprinkle the crumb topping on top of the blueberries. Bake until the coffee cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs attached, about 30 minutes.
Whisk together the flour, baking powder, brown sugar, and salt in a medium bowl. Pour in the melted butter and lightly press together the butter with the flour mixture until it forms coarse crumbs. Sprinkle the crumb topping on top of the blueberries.
For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick).
Transfer batter into prepared springform pan and spread evenly with a spatula. Top with frozen blueberries and spread evenly. To make the crumble topping, combine flour, sugar, lemon zest, and butter in the bowl of a stand mixer. Mix for about 2 minutes until all the flour is incorporated.
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