Sunrise Blueberry Coffee Cake

I LOVE coffee cake.  I especially love Mom's sourdough coffee cake, but sadly I have been without a sourdough start for years now.  One of my go-to recipes that I use as a substitute for this delicious treat has become as much a favorite.  I'm sure most of you have seen it before, but just in case...try it, you might like it!

Sunrise Blueberry Coffee Cake

8 oz. cream cheese, softened                                                   

1/3 c. sugar                                                                              

1/8 tsp. salt                                                                              

1 T. lemon juice                                                                        

2 c. flour                                                                                  

1 tsp. baking powder                                                                

1 tsp. baking soda                                                                   

3/4 tsp. ground nutmeg                                                            

3/4 tsp. ground cinnamon

1/4 tsp. salt

1 c. plus 2 T. sugar

1/2 c. butter, softened

3 large eggs

1 tsp. vanilla extract

1 (8 oz.) container sour cream

2/3 c. blueberries

Preheat oven to 350.  Grease and flour a 10-inch tube pan.  In a small bowl, beat together cream cheese, sugar, salt and lemon juice until smooth.  In a medium bowl, whisk together flour, baking powder, baking soda, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, and salt.  In a large bowl, with an electric mixer on medium speed, cream 1-cup sugar and butter; mixture will be dry.  One at a time, add eggs, beating well until smooth.  Beat in vanilla.  On low speed, add flour mixture alternating with sour cream.  With a rubber spatula, fold in blueberries.

Pour half the batter into prepared pan.  Spoon cream cheese mixture over batter; spread to within 1/2 inch of edges.  Pour remaining batter over mixture and smooth with a spatula.  In a small bowl, with a fork, combine remaining 2 T. sugar, 1/2 tsp. nutmeg and 1/2 tsp. cinnamon.  Sprinkle over batter.  Bake for 1 hour.  Transfer to wire rack to cool.