Ingredients:
For the Cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup sour cream
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1 cup fresh blueberries (you can use frozen, but fresh gives better texture)
For the Cream Cheese Swirl:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 egg yolk
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1 tsp vanilla extract
For the Streusel Topping:
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½ cup all-purpose flour
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⅓ cup brown sugar
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¼ cup unsalted butter, softened
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1 tsp cinnamon
Directions:
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Preheat oven and prepare pan:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9-inch round cake pan or springform pan.
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Prepare the cream cheese swirl:
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In a medium bowl, beat the cream cheese and sugar until smooth.
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Add the egg yolk and vanilla extract and continue to beat until well combined. Set this aside.
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Make the cake batter:
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In a small bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
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Beat in the eggs one at a time, then add the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined.
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Gently fold in the blueberries.
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Assemble the cake:
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Spoon half of the batter into the prepared pan and spread it out evenly.
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Add the cream cheese mixture on top of the batter and gently spread it out with a spatula.
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Spoon the remaining cake batter on top, spreading it out evenly.
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Make the streusel topping:
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In a small bowl, combine flour, brown sugar, butter, and cinnamon. Use your fingers or a pastry cutter to mix until you get a crumbly texture.
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Sprinkle the streusel topping evenly over the cake batter.
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Bake:
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Bake the cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
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Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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