Blueberry Cream Cheese Coffee Cake

I hope you won't get bored by me posting some more of blueberry cake. Just want to use my cream cheese in a fridge and blueberries. So here I'm making blueberry coffee cake.

Ingredients:

Streusel topping:

1/3 cup whole wheat flour

1/3 cup granulated white sugar

1/2 tsp cinnamon powder

1/4 cup cold unsalted butter, cut into pieces

Cake batter:

1 cup whole wheat flour

1 tsp baking powder

1/8 tsp salt

1/4 cup unsalted butter, room temperature

1/2 cup white sugar

1 large egg

1/2 tsp vanilla extract

1/3 milk

1 cup fresh blueberries

Cream cheese filling:

8 oz cream cheese

1/4 cup white sugar

1 large egg

1/2 tsp vanilla extract

1 tbs grated lemon zest

1 tbs flour

Direction:

1. Preheat oven to 350 degrees F and grease the baking pan. I used 8.5 inches spring form pan. 
2. In a large bowl mix flour, sugar and cinnamon.
3. Cut in the butter with fork until it resembles coarse crumbs.
4. In your electric mixer, beat cream cheese until creamy and smooth.
5. Add the rest of the filling ingredients and beat until very smooth.
6. Meanwhile, whisk together flour, baking powder and salt.
7. In the paddle, beat the butter until creamy, add sugar, beat until fluffy. Add egg and vanilla extract then add flour mixture alternately with milk.
8. Spread the batter into the pan then spread it with cream cheese filling. Scatter fresh blueberries and streusel on a very top layer.