I'm always on the look out for good coffee cakes to take to work or for when I'm going to a potluck. I came across this recipe, tweaked a few things to make it my own and here it is! Be warned, it is kinda rich, but also quite tasty. I see no reason why you couldn't make it with other berries, but if you try that I think I would freeze them first to keep them from falling apart while mixing. Also, to make it slightly less rich, you can leave out the cream cheese cubes and it will still taste just as good.
1/2 cup butter, softened
1 1/4 cups white sugar
2 1/4 cups flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup milk
1/4 cup strained lemon juice
2 cups blueberries, fresh or frozen
1 8-oz pkg. cream cheese, but into cubes
1 tsp. lemon peel
Cream the butter and sugar until light and fluffy. Beat in the eggs and lemon rind. Then the milk and lemon juice. Combine the flour, baking powder, salt and baking soda and fold into the egg, sugar and butter mixture. When smooth fold in the blueberries and cubes of cream cheese. Spoon into a buttered and floured 9x13 inch pan.
Meanwhile, make a streusel topping by cutting together until they make coarse crumbs, the following:
1/4 cup white sugar
1/4 cup flour
1 tsp. grated lemon rind
2 tbsp. butter
Sprinkle over the cake batter and bake at 375 degrees for one hour, or until a toothpick stuck in the center comes out clean. Cool slightly, then drizzle with a powdered sugar and lemon juice glaze.
About 1/4 cup strained lemon juice and 1 1/2 cups powdered sugar beat together until smooth.