Blueberry Cream Cheese Coffee Cake

Crumb Topping:
½ cup butter , melted
1½ cups oatmeal cereal
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup sugar
2 large eggs
2 teaspoon vanilla
1 cup sour cream
1 1/2 cups all-purpose flour
1/2 cup oatmeal cereal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Cream Cheese filling:
1 (8oz) package cream cheese
1/4 cup sugar
1 large egg
1 1/2 cup fresh blueberries

Preheat oven to 350 degrees and grease your a 9" springform pan.
To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
To assemble the cake, add half the cake batter to the bottom of the pan.
Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.

Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.

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