Ingredients

The following ingredients have 12 Servings
  • ¼ cup sugar
  • 8 oz. cream cheese-softened
  • 1 egg white
  • ½ teaspoon vanilla
  • 1 ¼ cup blueberries
  • 1 and ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5.5 Tablespoons unsalted butter- softened
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter-chilled and cut in chunks

Instruction

  • Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
  • To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
  • Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.