Blueberry Cheesecake Bread

1 (16.5 to 18.25 ounce) box blueberry muffin mix

Filling:
1 (8 ounce) package cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg

Streusel Topping:
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Heat oven to 375 degrees F. Grease a 9 x 5-inch loaf pan.

Prepare muffin mix as directed on package, including adding the blueberries. Pour half of the batter into prepared pan.

Filling: In a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. Spread the cream cheese filling over the layer of muffin batter in the pan. Pour the remaining batter on top of the filling.

Streusel Topping: Stir together melted butter, flour, sugar, chopped nuts and cinnamon. Sprinkle streusel topping over the top of the batter.

Bake for 35 to 45 minutes or until a wooden pick inserted into middle comes out clean.

Cool, then refrigerate before serving.