Blueberry Cream Cheese Cake

This was just fabulous!

The filling used here is also available as a standalone recipe: Cream Cheese Filling (Blueberry Cake).

The streusel used here is also available as a standalone recipe: Streusel (Blueberry Cream Cheese Cake).

Ingredients

Cake

• 1/2 cup (120 ml) unsalted butter
• 1/2 cup (120 ml) sugar
• 1 egg
• 1 tsp (5 ml) vanilla
• 2 cups (480 ml) all purpose flour
• 2 1/2 tsp (10 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1/2 cup (120 ml) milk

Cream Cheese Filling

• 8 oz (225 g) cream cheese, room temperature
• 1/4 cup (60 ml) sugar
• 1 tsp (5 ml) vanilla extract
• 1 egg
• 2 cups (480 ml) blueberries

Streusel

• 1/3 cup (80 ml) sugar
• 1/3 cup (80 ml) flour
• 1/2 tsp (2.5 ml) cinnamon
• 3 tbsp (45 ml) unsalted butter

Directions

1. To make the cake, preheat the oven to 350º F.
2. Cream together the butter and sugar until pale yellow and creamy. Add the egg and vanilla and beat in.
3. Sift together the flour, baking powder, and salt. Add alternately with the milk until incorporated. Scrape the batter into the cake pan and spread evenly.
4. To make the cream cheese filling, beat the cream cheese until very smooth. Gradually add the sugar, scraping the sides of the mixing bowl well. Add the vanilla and blend. Add the egg and mix well.
5. Spoon the cream cheese filling over the cake batter. Top with the blueberries.
6. To make the streusel, blend the sugar, flour, and cinnamon in a small bowl. Cut in the butter with your fingers until crumbly and no large bits of butter are visible.
7. Sprinkle the streusel on top of the berries and bake for 50-60 minutes.

To Assemble

Cool completely before slicing