Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups fresh blueberries
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Crumb Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, melted
Directions:
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and sour cream.
Gradually add dry ingredients to the wet mixture until just combined. Fold in 1 cup of blueberries.
Pour half the batter into the prepared pan and spread evenly.
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Spread cream cheese mixture over the batter.
Add the remaining batter on top and gently spread to cover the cream cheese.
Sprinkle remaining blueberries over the top.
In a separate bowl, mix flour, brown sugar, and melted butter to create crumbs. Sprinkle evenly over the cake.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.
Prep Time: 20 minutes | Baking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 380 kcal | Servings: 9 squares
Tips:
Toss blueberries in a bit of flour to prevent them from sinking.
Let the cake cool completely for clean slices and set cream cheese layers.
