Blueberry Cream Cheese Cake (Print Version)

# Ingredients:

→ Cream Cheese Layer

01 - 1/4 cup granulated sugar
02 - 8 oz cream cheese, softened
03 - 1 egg white
04 - 1/2 teaspoon pure vanilla extract
05 - 1 1/4 cups fresh blueberries

→ Cake Base

06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 5.5 tablespoons unsalted butter, softened
11 - 1/2 cup granulated sugar
12 - 1 whole egg plus 1 egg yolk
13 - 3/4 cup sour cream
14 - 1 teaspoon pure vanilla extract

→ Streusel Topping

15 - 1/3 cup granulated sugar
16 - 1/2 cup all-purpose flour
17 - 3 tablespoons unsalted butter, chilled and diced

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper. Set it aside.
02 - In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium-low speed until creamy. Add the egg white and mix on low speed until just combined. Set aside.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar together using an electric mixer on medium-low speed. Add the whole egg, egg yolk, and vanilla extract, mixing well. Gradually alternate between adding the dry ingredients and sour cream to the wet mixture, ensuring an even blend. Spread the batter evenly into the prepared springform pan and top with 1/3 cup of blueberries.
04 - Spread the prepared cream cheese mixture over the cake batter in an even layer. Distribute the remaining blueberries on top of the cream cheese mixture.
05 - In a bowl, mix the granulated sugar, flour, and chilled butter. Use a fork or pastry blender to create a crumbly texture with pea-sized crumbs. Sprinkle the streusel evenly over the blueberries.
06 - Bake the assembled cake in the preheated oven for 40-45 minutes. A cake tester or toothpick inserted into the center should come out clean. If the top browns too quickly, cover with aluminum foil to prevent overbrowning.
07 - Remove the cake from the oven and let it cool on a wire rack. Use a thin knife to loosen the edges before removing the cake from the springform pan. Store in an airtight container in the refrigerator to maintain freshness.

# Notes:

01 - Store the cake in a cool, airtight container to preserve its texture and flavor.

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