Blueberry Cream Cheese Cake

This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

• Ready In: 1 hr 10 mins
• Serves: 10-12
• Yields: 1 cake

Ingredients

• Cake

• 1⁄2 cup unsalted butter
• 1⁄2 cup sugar
• 1  egg
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk

• Cream Cheese filling

• 8  ounces cream cheese, room temp
• 1⁄4 cup sugar
• 1  teaspoon vanilla
• 1  egg
• 2  cups blueberries

• Steusel

• 1⁄3 cup sugar
• 1⁄3 cup flour
• 1⁄2 teaspoon cinnamon
• 3  tablespoons unsalted butter

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease 9" spring-form pan.
3. For the cake: Cream together butter and sugar until creamy.
4. Add egg and vanilla, to creamed mixture and beat until combined.
5. Sift together flour, baking powder and salt. Add alternately with milk until combined.
6. Scrape batter into pan and spread evenly.
7. For cream cheese filling: Beat cream cheese until smooth.
8. Gradually add sugar, scraping the sides of the bowl well.
9. Add vanilla and blend.
10. Add egg and mix well.
11. Spoon cream cheese filling over cake batter.
12. Top with blueberries.
13. For the streusel: In small bowl blend sugar, flour and cinnamon.
14. Cut in butter until crumbly.
15. Sprinkle streusel on top of berries.
16. Bake 50-60 minutes.
17. Cool completely before slicing.
18. Note: I usually bake for 52 minutes.