Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (55g) cold unsalted butter, cubed
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) sour cream or plain yogurt
  • 1 1/2 cups (180g) fresh or frozen blueberries

Instructions:

  1. Prepare the Crumb Topping: Combine dry ingredients, cut in cold butter, and mix until crumbly. Chill in the fridge.
  2. Make the Cream Cheese Filling: Beat cream cheese and sugar until smooth. Add egg yolk and vanilla; mix well. Set aside.
  3. Prepare the Cake Batter: Whisk dry ingredients. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  4. Combine Wet and Dry: Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Assemble the Cake: Spread half of the cake batter into the prepared pan. Dollop cream cheese filling over the batter. Spread remaining cake batter over the cream cheese filling. Sprinkle blueberries over the top.
  6. Add the Crumb Topping: Sprinkle the chilled crumb topping evenly over the blueberries.
  7. Bake: Bake in a preheated oven until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool: Let cool completely in the pan before slicing and serving.