Ingredients:

  • 250g All purpose flour
  • 150g Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 115g Unsalted butter
  • 240g Full fat sour cream
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 300g Fresh blueberries
  • 1 tbsp Flour
  • 225g Philadelphia Cream Cheese
  • 50g Granulated sugar
  • 1 Large egg yolk
  • 1 tsp Lemon zest
  • 65g Flour
  • 100g Light brown sugar
  • 1 tsp Ground cinnamon
  • 55g Cold unsalted butter

Instructions:

  1. Preheat oven to 175°C (350°F) and grease a 9 inch pan thoroughly. Note: I like to line the bottom with parchment paper just for extra security.
  2. In a large bowl, cream 115g of softened butter and 150g of granulated sugar until pale and fluffy. This should take about 3 minutes of high speed mixing.
  3. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 240g of sour cream.
  4. Whisk together 250g flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients until just combined. Do not overmix!
  5. In a separate bowl, beat 225g of Philadelphia Cream Cheese with 50g sugar, 1 egg yolk, and 1 tsp lemon zest until silky and lump free.
  6. Toss 300g of blueberries with 1 tbsp of flour in a small bowl until every berry is dusty. Gently fold them into the main cake batter.
  7. Spread two thirds of the cake batter into the prepared pan.
  8. Dollop the cream cheese mixture over the batter, then top with the remaining cake batter. Use a knife to swirl gently if you want a marbled look.
  9. Mix 65g flour, 100g brown sugar, and cinnamon. Rub in 55g of cold butter until it looks like coarse breadcrumbs. Sprinkle this thickly over the top.
  10. Bake for 50 minutes until the center is set and the top is a deep golden brown. Let it cool for at least 20 minutes before releasing the springform.