1. Heat your oven to 350°F (175°C). Put a little oil and flour on a square baking pan that measures 9x9 inches.
In a bowl, mix the all-purpose flour, baking powder, baking soda, and salt using a whisk. Put aside.
In another big bowl, mix the softened butter and 3/4 cup of sugar until it becomes light and fluffy.
Add the eggs one by one and then mix in the vanilla extract.
Add the dry ingredients little by little to the wet ingredients, alternating with the sour cream. Start and finish with the dry ingredients. Stir until everything is mixed together.
In a little bowl, mix the cream cheese, 1/4 cup sugar, and 1 egg until smooth and creamy.
Put half of the cake batter in the baking pan.
Put the cream cheese mixture on top, spreading it evenly over the batter.
Put 1 cup of fresh blueberries evenly on top of the cream cheese layer.
Put spoonfuls of the rest of the cake batter on top of the blueberries and spread it gently to cover them.
Put the rest of the 1/2 cup of blueberries on top.
Bake for around 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the coffee cake to cool in the pan for around 15 minutes before moving it to a wire rack to finish cooling.
Time to prepare: 20 minutes | Time to cook: 45 minutes | Total time: 1 hour and 5 minutes
Calories: 350 calories | Portions: 9 servings