Ingredients

Cake

⅓ cup butter, softened

⅔ cup granulated sugar

2 egg

2 teaspoons vanilla

1 ½ cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

1 ½ cups small fresh or frozen blueberries

Crumb Topping

1 cup all purpose flour

¼ cup packed brown sugar

¼ cup granulated sugar

½ teaspoon cinnamon

⅓ cup butter, melted

Cheese Filling

1 250 gram package cream cheese, softened

¼ cup granulated sugar

1 egg

1 teaspoon finely grated lemon, rind

Preparation

Directions

Cake

1. Preheat oven to 350 degrees F (180 degrees C).

2. Lightly grease 9-inch (2.5 L) springform pan; set aside.

3. In large bowl, beat butter with sugar until well combined.

4. Beat in eggs, 1 at a time, beating well after each addition.

5. Beat in vanilla.

6. In separate bowl, combine flour, baking powder, baking soda and salt.

7. Using wooden spoon, stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

8. Spread into prepared pan, mounding slightly.

9. Sprinkle 1 cup (250 mL) of the blueberries over top.

Crumb Topping

1. In small bowl, combine flour, brown and granulated sugars and cinnamon.

2. Drizzle butter evenly over top; toss until thoroughly moistened.

3. Set aside.

Cheese Filling

1. In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally.

2. Beat in egg and lemon rind just until smooth; set aside.

Preparation

1. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries.

2. Sprinkle evenly with crumb topping.

3. Bake in centre of oven for about 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.

4. Let cool in pan on rack for 30 minutes.

5. Serve warm or at room temperature.

See more: Bake, Berries, Brunch, Dessert, Easter, North American, Vegetarian

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