Ingredients
Cake Batter
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1½ cups blueberries (fresh or frozen, tossed with 1 tbsp flour)
Cream Cheese Layer
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Crumb Topping
¾ cup all-purpose flour
½ cup brown sugar
1 tsp cinnamon
6 tbsp cold butter, cubed
Instructions
- Prepare the Pan
Preheat oven to 350°F (175°C)
Grease a 9-inch round pan or springform pan
Line bottom with parchment for easy release
- Make the Crumb Topping
In a bowl, mix flour, brown sugar, and cinnamon
Cut in cold butter until crumbly
Set aside in the refrigerator
- Prepare the Cake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt
In another bowl, cream butter and sugar until light and fluffy
Beat in eggs and vanilla
Mix in sour cream
Add dry ingredients and mix just until combined
- Prepare the Cream Cheese Layer
Beat cream cheese and sugar until smooth
Add egg and vanilla; mix until creamy
- Assemble the Cake
Spread half of the cake batter evenly in the pan
Spoon cream cheese mixture over batter, leaving a small edge
Sprinkle half of the blueberries over the cream cheese
Carefully spread remaining cake batter on top
Add remaining blueberries
Sprinkle crumb topping evenly over the surface
- Bake
Bake for 45–55 minutes, until the center is just set
Tent loosely with foil if the topping browns too quickly
- Cool & Serve
Cool in pan for 45 minutes before slicing
Chill briefly for cleaner slices if desired
Optional Add-Ins
Lemon zest in the cake batter
Vanilla or lemon glaze drizzle
Swap blueberries for raspberries or blackberries
