Ingredients
Scale
FOR THE CAKE BASE:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup sour cream
- 1 egg plus 1 egg yolk
- 5½ tablespoons softened unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
FOR THE CREAM CHEESE LAYER:
- 8 ounces softened cream cheese
- ¼ cup white sugar
- 1½ cups fresh blueberries
- 1 egg white
- ½ teaspoon vanilla extract
FOR THE STREUSEL TOPPING:
- ½ cup all-purpose flour
- ⅓ cup white sugar
- 3 tablespoons cold unsalted butter, cut into cubes
Instructions
- Preheat the oven to 350°F and grease a 9-inch square pan, then line it with parchment paper.
- For the cream cheese layer, blend the cream cheese with the vanilla and sugar using an electric mixer until creamy, then mix in the egg white using a low speed.
- For the cake base, sift the flour with the baking soda, baking powder, and salt into one bowl and cream the butter and sugar in another bowl before adding the whole egg plus egg yolk and vanilla extract.
- Add some of the sifted flour mixture to the wet mixture, alternating with the sour cream, and then spoon this mixture into the prepared baking pan.
- Add about ⅓ of the blueberries on top of that and then add the cream cheese mixture. Scatter the rest of the blueberries on top of that.
- Next, make the streusel topping. Mix the flour, sugar and butter using a pastry blender or fork until you have a crumbly consistency and pea-sized crumbs.
- Sprinkle the streusel topping over the cake.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- You can add some foil on top if the cake is browning too fast on top.
- Let the cake cool on a wire rack and then run a knife around the outside and remove it from the pan.
- Cook Time: 1 hour