• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

• Heat oven to 350°F. Grease & flour a 9 x 13 cake pan and set aside.

Filling

• In a medium bowl, mix together the cream cheese, sugar, egg and vanilla using a hand held mixer on medium-low speed until creamy.
• Set aside.

Cake

• In medium bowl, sift together flour, baking powder, baking soda and salt until well combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.
• Add eggs one at a time.
• Add the vanilla extract.
• Slowly pour in the flour mixture alternating with the sour cream until it is all combined. Batter will be thick.
• Spread half of the batter into the prepared cake pan with a spatula.
• Spread the cream cheese filling evenly on top.
• Top with remaining cake batter and smooth with a spatula.
• Using a butter knife, gently swirl in the batter.

Streusel topping

• Add the sugar, flour and chilled butter in a small bowl.
• Stir using a fork or pastry blender until the mixture is crumbly.
• Sprinkle the streusel on top of cake batter.

Bake

• 40-45 minutes until a cake tester inserted in the center comes out clean.
• Cool on a wire rack.

Glaze

• In a small bowl, combine ingredients. Stir until smooth and creamy.
• Drizzle over cake.

Coffee Cake

• Heat your oven to 375 F, and prepare an 8″ x 8″ baking dish by greasing the bottom and sides. Cream together the butter and egg.
• Sift together all dry ingredients.
• Alternately add milk and dry ingredients until well mixed (The batter will be thick)
• Gently fold in the blueberries.

Crumble Topping

• Mix topping ingredients together with a fork or pastry cutter

Bake

• Spread blueberry cake batter into the prepared baking dish, and then spread the crumble the topping evenly.
• Bake for 40 – 45 minutes or until top is browned.