Ingredients
FOR THE FILLING
2 8 – ounce blocks of regular cream cheese
1/2 c granulated sugar
1 tsp pure vanilla extract
1 lg egg
FOR THE CAKE:
3 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c (1 stick) softened unsalted butter
1 c granulated sugar
4 lg eggs
1 tsp pure vanilla extract
1 c sour cream
1 pt fresh blueberries
FOR THE CRUMB TOPPING:
3 Tbsp cold butter
1/4 c all-purpose flour
1/4 c granulated sugar
Directions
1. Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
2. Once creamed, add vanilla and egg. Set aside.
3. For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
5. Add the flour mixture alternately with the sour cream into the wet batter until well blended.
6. Pour half the batter into a well-greased 9×13 pan.
7. Spread the cream cheese filling over the batter.
8. Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
9. For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
10. Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
11. Let cool, cut and enjoy!!
