"A buttery cake base filled with blueberries, topped with a cheesecake filling and a crumbly nut topping."
1 1/2 cups
1 1/2 cups
brown sugar, packed
cream cheese, softened
Preheat oven to 350 degrees F
Lightly grease 9-inch springform pan; set aside.
In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
Spread into prepared pan, mounding slightly.
Sprinkle 1 cup of the blueberries over top.
In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
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.
Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.