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Blueberry Cream Cheese Coffee Cake – Easy French-Moroccan Twist
I still remember the first time I made a blueberry cream cheese coffee cake. It was a rainy Sunday in my tiny Parisian apartment, just after I’d graduated from culinary school. My mother’s Moroccan kitchen always had a tray of something sweet — honey-drenched pastries or cardamom-scented cookies — waiting for tea. That morning, I wanted to create something that bridged her warmth with my new French pastry training. This blueberry cream cheese coffee cake recipe is that bridge. It’s a moist, tender coffee cake studded with juicy blueberries and swirled with a creamy cheesecake filling, all crowned with a buttery cinnamon streusel. It’s become my most-requested recipe for brunches and bake sales here in New York City.
Imagine slicing into a cake: the top is a golden, crunchy blanket of streusel, and beneath it lies a soft, tangy crumb that melts on your tongue. Then you hit the cream cheese ribbon — rich, smooth, slightly sweet — and pockets of blueberries burst with bright, jammy flavor. The sour cream in the batter gives a subtle tang and an impossibly tender texture. It’s not overly sweet; it’s balanced. The cinnamon in the streusel whispers, and a hint of vanilla rounds everything. This isn’t just a coffee cake; it’s a sensory experience that makes mornings feel special, whether you’re in a bustling NYC kitchen or a quiet home in the countryside.
What sets my version apart? First, the technique: I layer the batter differently to keep the cream cheese filling from sinking. Second, I use fresh blueberries tossed in a bit of flour — that simple Parisian trick prevents them from sinking to the bottom. And I always recommend room-temperature ingredients for a velvety, even crumb. One common mistake? Overmixing the batter, which makes the cake tough. Trust me — after years of testing, I’ve perfected this so you can enjoy the best coffee cake recipe with zero stress. Let me guide you through every step.
Why This Blueberry Cream Cheese Coffee Cake Recipe Is the Best
The Flavor Secret — I draw on my Moroccan roots and French training to create a harmony of flavors. The cream cheese filling is a classic American cheesecake base, but I add a whisper of orange zest (optional — it’s my little nod to North African oranges). That tiny touch lifts the entire cake. The streusel uses cold butter cut into flour — a French technique that gives a sandy, crumbly topping that stays crisp even after a day. Every bite has a contrast: creamy, fruity, crunchy, tender.
Perfected Texture — The secret is the sour cream. It’s not just for moisture; the acidity tenderizes gluten, ensuring a soft, velvety crumb. I also beat the butter and sugar until light and fluffy — that’s the Parisian “crémage” method — which incorporates air for a delicate rise. And I fold the blueberries by hand to avoid crushing them, so you get whole, juicy bursts in every slice.
Foolproof & Fast — Even if you’re a beginner, this recipe is forgiving. The layering technique is simple: half the batter, then the cheesey filling, then remaining batter dolloped and spread. The streusel goes on top, no fancy piping needed. I’ve tested it with frozen blueberries (just don’t thaw them!) and it works perfectly. In about an hour and fifteen minutes, you have a showstopper that serves 10. It’s the best coffee cake recipe for anyone who wants a professional result without the stress.
Blueberry Cream Cheese Coffee Cake Ingredients
I shop for blueberries at the Union Square Greenmarket when they’re in season — fat, deep-blue berries that practically glow. In winter, I use frozen wild blueberries from the freezer aisle. The cream cheese? Always full-fat block style, never the spreadable tub — it makes a difference in the filling’s stability. And the butter? I use European-style (like Plugrà) for its higher butterfat, which gives a richer flavor, but any unsalted butter works. Let me share exactly what you need.
Ingredients List
- For the Streusel Topping: ½ cup (100g) granulated sugar, ½ cup (60g) all-purpose flour, ¼ cup (56g) cold unsalted butter (cubed), 1 teaspoon ground cinnamon
- For the Cream Cheese Filling: 8 ounces (226g) cream cheese (softened), ¼ cup (50g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- For the Cake: 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup (113g) unsalted butter (softened), 1 cup (200g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup (240ml) sour cream, 2 cups (300g) fresh blueberries (or frozen, not thawed)
Ingredient Spotlight
Blueberries: The star. Fresh berries give the best texture — they hold their shape and release juice slowly. If using frozen, toss them with a tablespoon of flour to prevent them from sinking and to avoid purple streaks. Avoid dried or frozen berries that have been thawed — they’ll bleed too much.
Cream Cheese: Full-fat, block cream cheese is essential for the filling. The higher fat content ensures a smooth, creamy texture that doesn’t curdle during baking. Neufchâtel works as a lighter swap, but the filling will be slightly less stable.
Sour Cream: This is my secret weapon for moisture and tenderness. Greek yogurt (full-fat) can replace it 1:1, but the cake will be slightly more tangy and a tad less tender. I use Daisy or any full-fat brand.
Butter: Unsalted, softened to room temperature. For the streusel, it must be very cold — you want pea-sized crumbs, not a paste. European-style butter adds a richer flavor, but any unsalted butter works. Salted butter will make the topping too salty.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Fresh blueberries | Frozen blueberries (do not thaw; toss with flour) | Slightly softer texture; may have minor purple swirls |
| Full-fat cream cheese | Neufchâtel or ⅓ less fat cream cheese | Less creamy filling; may be thinner |
| Sour cream | Full-fat Greek yogurt | Slightly more tangy; cake slightly less tender |
| All-purpose flour | Gluten-free 1:1 blend (with xanthan gum) | Slightly denser; bake may need extra 5 minutes |
| Unsalted butter | Vegan butter (e.g., Earth Balance) | Less rich flavor; streusel may be less crisp |
How to Make Blueberry Cream Cheese Coffee Cake — Step-by-Step
I promise, this is easier than it looks. Follow these steps and you’ll have a stunning coffee cake that tastes like it came from a bakery. The key is patience — especially with the cream cheese filling and the layering. Let’s bake!
Step 1: Prep Pan and Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper. A springform pan makes it easy to remove the cake without damaging the crumb. I also lightly butter the sides and dust with flour. Set aside.
💡 mia’s Pro Tip: Use a quality springform pan with a tight seal to prevent batter from leaking. Wrap the outside bottom in foil if you’re nervous.
Step 2: Make the Streusel
In a small bowl, combine ½ cup sugar, ½ cup flour, and 1 teaspoon cinnamon. Add ¼ cup cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Don’t overwork it — you want texture. Refrigerate while you prepare the other components.
⚠️ Common Mistake to Avoid: Using melted or softened butter will create a paste, not crumbs. Keep the butter cold until the last minute.
Step 3: Make the Cream Cheese Filling
In a medium bowl, beat 8 ounces softened cream cheese and ¼ cup sugar on medium speed until smooth and creamy, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla extract; beat just until combined. Don’t overbeat — you don’t want to incorporate too much air, which can cause cracks. Set aside at room temperature.
💡 mia’s Pro Tip: Make sure your cream cheese is truly at room temperature — 70°F. Cold cream cheese will give a lumpy filling.
Step 4: Make the Cake Batter
In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In a large bowl (or stand mixer), beat ½ cup softened butter and 1 cup sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla. Gradually add the flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined — overmixing leads to a dense cake. Gently fold in 2 cups fresh blueberries with a spatula.
⚠️ Common Mistake to Avoid: Overmixing the batter once the flour is added develops too much gluten. Stop as soon as the flour disappears.
Step 5: Layer the Cake
Spread half of the cake batter evenly into the prepared pan. Spoon the cream cheese filling over the batter, spreading it gently to within ½ inch of the edges — don’t go all the way to the sides, or it may leak. Drop the remaining batter by large spoonfuls over the cream cheese layer, then gently spread to cover the filling completely. Don’t worry if it’s not perfect; it will even out in the oven. Sprinkle the streusel topping evenly over the batter.
💡 mia’s Pro Tip: Dropping the batter in dollops and spreading carefully helps keep the cream cheese layer in place — it won’t sink as much as if you poured it all at once.
Step 6: Bake and Cool
Bake for 50-60 minutes, rotating the pan halfway through. A toothpick inserted in the center should come out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly after 40 minutes, tent loosely with foil. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and remove the springform sides. Cool completely before slicing — at least 1 hour.
⚠️ Common Mistake to Avoid: Slicing too soon will cause the cake to crumble and the cream cheese layer to shift. Patience is key.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prep pan and oven | 5 mins | Pan greased and floured |
| 2 | Make streusel | 5 mins | Coarse crumbs with pea-sized butter pieces |
| 3 | Make cream cheese filling | 3 mins | Smooth, no lumps |
| 4 | Make cake batter | 10 mins | Light, fluffy, berries evenly distributed |
| 5 | Layer and top with streusel | 5 mins | Layers visible, streusel covering top |
| 6 | Bake | 50-60 mins | Golden brown, toothpick clean |
| 7 | Cool | 1 hour 15 mins | Pan cool to touch, cake firmed |
Serving & Presentation
This blueberry cream cheese coffee cake is a showstopper on any brunch table. I love serving it slightly warm, when the cream cheese filling is still soft and the berries are bursting. For an elegant presentation, dust the top with a little powdered sugar just before serving — it contrasts beautifully with the golden streusel. Add a few fresh mint leaves and a handful of extra blueberries on the side for color.
Growing up in Morocco, we’d serve cakes like this with a pot of hot mint tea. In Paris, it’d be paired with café au lait. Here in New York, I love it with a strong black coffee or a spicy chai latte. The tangy cream cheese and sweet blueberries pair wonderfully with something bold. For a dessert twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cake is sturdy enough to hold up.
If you’re hosting, cut the cake into 10 generous wedges and arrange them on a pretty cake stand. It also travels well — a perfect addition to a picnic or potluck. Just let it cool completely, wrap in parchment, and tie with kitchen twine. It stays delicious at room temperature for a day.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh fruit salad, crispy bacon, scrambled eggs | Balances sweetness; savory elements cut richness |
| Sauce / Dip | Vanilla yogurt drizzle, lemon curd, honey whipped cream | Adds extra tang or sweetness; complements cream cheese |
| Beverage | Coffee (regular or espresso), chai latte, cold brew, mimosa | Coffee cuts sweetness; chai adds spice; mimosa brightens |
| Garnish | Powdered sugar, mint sprigs, extra blueberries, lemon zest | Adds visual appeal and fresh aroma |
Make-Ahead, Storage & Reheating
Life gets busy — I get it. This cake is wonderfully forgiving. You can make it a day ahead, store it properly, and it will taste just as fresh. In my NYC schedule, I often bake it on Saturday morning for Sunday brunch. Here’s how to keep it at its best.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container or tightly wrapped in plastic wrap | Up to 5 days | Microwave individual slice 15-20 seconds; or 300°F oven for 10 minutes for a crisp streusel |
| Freezer | First freeze slices on a tray, then transfer to freezer bag; or wrap whole cake in plastic + foil | Up to 3 months | Thaw overnight in fridge, then reheat at 300°F for 10-15 mins |
| Make-Ahead | Assemble cake completely but do not bake; cover and refrigerate for up to 24 hours | Bake as directed, adding 5-10 minutes if cold | Let sit at room temperature 20 mins before baking for even cooking |
To reheat a single slice, I use the microwave for about 15 seconds — it brings back the softness without melting the streusel. For a whole cake, warm in a low oven (300°F) for 10-12 minutes to revive the crunch. Never reheat in the microwave for longer than 30 seconds, or the cream cheese filling can get rubbery.
One more thing: if you’re making this ahead for a party, bake it the day before, cool completely, wrap tightly in plastic, and refrigerate. The flavors actually meld beautifully overnight. Before serving, warm it gently and dust with fresh powdered sugar.
Variations & Easy Swaps
One of the joys of this blueberry cream cheese coffee cake is how adaptable it is. Over the years, I’ve tested dozens of variations — some inspired by Moroccan spices, others by the seasons at the NYC markets. Here are my favorites.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice | Add 1 tsp ground cardamom + ½ tsp orange zest to streusel; use a pinch of cinnamon in cream cheese | Unique flavor profile; elegant brunch | Easy |
| Gluten-Free | Use 2 cups gluten-free 1:1 flour blend (with xanthan gum) | Celiac-friendly version | Medium (texture slightly denser) |
| Autumn Apple | Replace blueberries with 2 cups diced peeled apples + ½ tsp apple pie spice | Fall and winter holidays | Easy |
Moroccan Spice Variation
One of my favorite twists comes straight from my mother’s kitchen. In Morocco, we use cardamom and orange blossom in everything from cookies to tea. For this version, add 1 teaspoon of ground cardamom and ½ teaspoon of orange zest to the streusel mixture. Also add a pinch of cinnamon to the cream cheese filling. The floral, citrusy notes dance beautifully with the blueberries and cream cheese. I serve this with Moroccan mint tea — a true tribute to my childhood.
Gluten-Free Version
I’ve tested this many times for friends with Celiac. Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum (like Bob’s Red Mill 1:1). The batter will be a tad thicker, so don’t overmix. The cake may take an extra 5-7 minutes to bake. The texture is slightly more tender and a little less fluffy, but the cream cheese and streusel still shine. Let it cool completely before slicing for best results.
Autumn Apple Variation
In the fall, when apples are abundant at the Union Square farmers market, I swap out the blueberries. Use 2 cups of diced peeled apples (Granny Smith or Honeycrisp) and add ½ teaspoon of apple pie spice (or a mix of cinnamon, nutmeg, and allspice) to the streusel. No need to toss apples in flour—they have a different texture. The result is a cozy, spiced version that’s perfect for Thanksgiving morning.
Can I use frozen blueberries instead of fresh in blueberry cream cheese coffee cake?
Absolutely! Frozen blueberries work just as well, but don’t thaw them first. If you thaw them, they’ll release too much juice and turn your batter purple and weepy. Instead, take the berries straight from the freezer and toss them with a tablespoon of all-purpose flour before folding them into the batter. That light coating helps prevent them from sinking to the bottom of the cake. Because frozen berries are slightly softer, you might find a few more berry pockets but the flavor will be just as wonderful. I use wild frozen blueberries in winter – they’re small and intensely sweet.
How do I keep the cream cheese filling from sinking to the bottom of the coffee cake?
This is one of the most common questions I get, and there’s a simple trick: use the dollop method. Instead of pouring all the batter in first, spread half the batter in the pan, then spoon the cream cheese filling gently over it, leaving a ½-inch border around the edges (so it doesn’t leak out). Then drop the remaining batter by large spoonfuls over the filling and carefully spread to cover. The thick batter helps suspend the filling. Also, make sure your cream cheese filling isn’t too thin – it should be thick and spreadable. If it’s very runny, chill it for 15 minutes before using.
What is the best way to store blueberry cream cheese coffee cake to keep it fresh?
Because this coffee cake has cream cheese filling, it needs to be refrigerated for longer storage. Let the cake cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for 15 minutes before serving, or gently reheat them. If you want to keep it at room temperature for a day (like for a party), that’s fine – but don’t leave it out longer than 24 hours. The streusel stays crunchiest when stored in an airtight container at room temperature for the first day, then refrigerate.
Can I make blueberry cream cheese coffee cake ahead of time and freeze it?
Yes! This cake freezes beautifully. I often bake an extra one to have on hand for unexpected guests. Here’s how: let the cake cool completely, then slice it (or leave whole). Wrap each slice or the whole cake tightly in plastic wrap, then again in aluminum foil, and place in a freezer-safe bag. It will keep for up to 3 months. To serve, thaw overnight in the refrigerator, then warm in a low oven (300°F) for 10-15 minutes to refresh the streusel. Avoid thawing at room temperature – the cream cheese layer can get weepy. You can also freeze the unbaked assembled cake; just bake directly from frozen, adding 10-15 minutes to the baking time.
Why did my coffee cake turn out dense and dry?
The most common culprit is overmixing the batter. Once you add the flour mixture, mix only until combined – about 15 seconds. Overmixing develops gluten, which leads to a tough, dense crumb. Another reason could be overbaking. Start checking at 50 minutes; use a toothpick inserted in the center. If it comes out clean with just a few moist crumbs, it’s done. Also, make sure your butter and eggs are at room temperature – cold ingredients don’t emulsify properly, leading to a heavy cake. And always measure flour correctly: spoon it into the measuring cup and level it off, don’t scoop direct from the bag.
Can I use all-purpose gluten-free flour for this recipe?
Yes, with good results. I’ve tested this recipe with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). The batter will be slightly thicker, so don’t be alarmed. You may need to add an extra tablespoon of milk or sour cream if it seems too stiff. Bake time may increase by 5-7 minutes. The texture will be a bit more tender and slightly less fluffy than the wheat version, but the cream cheese filling and streusel make it absolutely delicious. Let the cake cool completely before slicing to avoid crumbling.
How can I make this dairy-free?
To make this dairy-free, swap the butter for a vegan butter stick (not spread) and use a dairy-free cream cheese alternative (like Tofutti or Kite Hill). Replace sour cream with a full-fat coconut yogurt or a plant-based sour cream. The texture will be slightly different – the cake might be a little less tender, and the cream cheese layer might be a bit softer. But the flavor remains wonderful. Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) in place of the egg if you need it vegan. The streusel will still be crunchy and delicious.
What if I don’t have a springform pan? Can I use a regular 9-inch cake pan?
Absolutely. If you don’t have a springform pan, a 9-inch round cake pan (at least 2 inches deep) or a 9×9 square pan works perfectly. Just line the bottom with parchment paper and grease the sides well. The cake will be a bit harder to remove in one piece – you can leave it in the pan and serve from there, which is what I often do for casual breakfasts. If you want a clean presentation, line the pan with a parchment sling (two strips crossing) to lift the cake out. The baking time remains the same. A springform is convenient but not necessary.
Can I reduce the sugar in this blueberry cream cheese coffee cake?
You can reduce the sugar slightly, but don’t cut it too much because sugar affects both sweetness and texture. I’ve successfully reduced the granulated sugar in the cake batter from 1 cup to ¾ cup (150g). The cake will be a little less sweet and the crumb slightly denser. For the streusel, you can cut the sugar from ½ cup to ⅓ cup (65g) without much issue. The cream cheese filling is best with the full ¼ cup sugar because it needs the structure. If you want to use a sugar substitute, I don’t recommend it – the baking chemistry changes too much. Try a natural sweetener like coconut sugar (use 1:1) for a different flavor.
My cream cheese filling has lumps. How do I avoid that?
Lumpy cream cheese filling is almost always a result of cold cream cheese. Make sure your cream cheese is truly at room temperature – about 70°F. Take it out of the fridge at least 1 hour before you start baking (up to 2 hours in a warm kitchen). If you forget, you can microwave it in 10-second bursts at 50% power, checking and stirring until soft but not hot. Beat it with the sugar on medium speed for a full 2 minutes until fluffy. If you still see small lumps, you can strain the mixture through a fine-mesh sieve, but that’s rarely needed if you start with room-temperature cream cheese. Don’t overbeat after adding the egg – just mix until incorporated to avoid air bubbles.
Share Your Version!
I truly hope this blueberry cream cheese coffee cake recipe brings as much joy to your kitchen as it has to mine. There’s something magical about the swirl of creamy filling, the juicy bursts of blueberries, and that crunchy cinnamon topping – all in a slice of tender cake. I’d love to hear how your version turned out! Did you try the Moroccan spice twist? Or maybe you swapped in frozen berries on a busy morning? Drop a star rating and a comment below – it helps other readers, and I personally read every single one.
And don’t be shy – snap a photo of your creation and tag me on Instagram or Pinterest @exorecipes. I absolutely love seeing your beautiful bakes. I’m always here to answer questions, so feel free to ask in the comments if something wasn’t clear. Remember, every baker had a first coffee cake – you’ve got this!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Blueberry Cream Cheese Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
- Method: Breakfast
- Cuisine: American
Description
A moist and tender coffee cake studded with fresh blueberries and a swirl of creamy cheesecake filling, topped with a buttery crumb topping.
Ingredients
- For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (56g) cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
- For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) sour cream
- 2 cups (300g) fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment paper.
- Make the streusel: In a small bowl, combine 1/2 cup sugar, 1/2 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Set aside.
- Make the cream cheese filling: In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth. Add egg and 1 teaspoon vanilla; beat until combined. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and 1 cup sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla.
- Gradually add the flour mixture alternately with the sour cream, beginning and ending with flour mixture, mixing just until combined. Fold in blueberries gently.
- Spread half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter, spreading carefully. Drop the remaining batter by spoonfuls over the cream cheese layer; gently spread to cover.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan. Cool completely before slicing.
- Serve at room temperature or slightly warm. Store leftovers in the refrigerator.
Notes
If using frozen blueberries, do not thaw them; toss with 1 tablespoon of flour before adding to batter to prevent sinking.
Nutrition
- Calories: 420
- Sugar: 32g
- Fat: 20g
- Carbohydrates: 54g
- Protein: 7g
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