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Ingredients
- CRUMB TOPPING:
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 1/2 cups blueberries
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, melted
- CREAM CHEESE FILLING:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp lemon zest
Details
Servings 12
Preparation
Step 1
1. Grease 9-inch springform pan; set aside.
2. CRUMB TOPPING: In small bowl, combine flour, brown and granulated sugars and cinnamon. Drizzle with butter; toss until thoroughly moistened. Set aside.
3. CHEESE FILLING: In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
4. In large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
5. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making three additions of dry ingredients and two of sour cream. Spread in prepared pan, mounding slightly. Sprinkle 1 cup blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping.
6. Bake at 350 for about 1-1/4 hours or until edge is set and just beginning to come away from pan. Let cool in pan on rack for 30 minutes. Serve warm or at room temperature.
Excellent
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