Ingredients

For the Crumb Topping:
¾ cup all-purpose flour
⅓ cup light brown sugar (packed)
⅓ cup granulated sugar
½ tsp cinnamon (optional)
6 tbsp unsalted butter, melted

For the Cream Cheese Layer:
8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
1 tsp vanilla extract

For the Cake:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or plain Greek yogurt
1–1½ cups fresh or frozen blueberries (if frozen, do not thaw)

Directions

Preheat & Prepare Pan

Preheat oven to 350°F (175°C).

Grease and flour a 9-inch springform pan or a deep 9-inch round cake pan.

Combine flour, both sugars, and cinnamon.

Add melted butter and mix with a fork until large crumbs form.

Set aside in the fridge to keep firm.

Beat softened cream cheese with sugar until smooth.

Add egg and vanilla, mix until creamy. Set aside.

Whisk flour, baking powder, baking soda, and salt.

Cream butter and sugar until light and fluffy (2–3 minutes).

Beat in eggs one at a time, then add vanilla. Mix in sour cream.

Gradually add dry ingredients until just combined. Do not overmix.

Spread cake batter evenly into the prepared pan. Pour and gently spread the cream cheese mixture over the cake batter.

Evenly scatter the blueberries over the cream cheese layer. Top with the chilled crumb mixture.