For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 egg

1 teaspoon vanilla extract

For the Blueberry Topping:

2 cups fresh blueberries

1 tablespoon lemon juice

2 tablespoons granulated sugar

For the Crumb Topping:

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/3 cup unsalted butter, cold and cubed

1 teaspoon cinnamon

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Preheat oven to 350°F (175°C) and grease a 9×13-inch or 9-inch springform pan.
Whisk together flour, baking powder, baking soda, and salt; set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream until smooth.
Gradually add dry ingredients, mixing just until combined.
For the cream cheese filling: beat cream cheese, powdered sugar, egg, and vanilla until smooth.
For the blueberry topping: toss blueberries with lemon juice and sugar.
For the crumb topping: combine flour, sugar, cinnamon, and cold butter. Mix with fingers or pastry cutter until crumbly.
Spread half of the cake batter into the prepared pan.
Pour cream cheese mixture evenly over the batter.
Top with remaining batter, spreading gently.
Sprinkle sugared blueberries evenly over the batter.
Finish with crumb topping.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for at least 20 minutes before slicing and serving.

Use frozen blueberries straight from the freezer; no need to thaw.

Greek yogurt can replace sour cream.

Add lemon zest for extra brightness.

Chill crumb topping before baking for crunchier texture.

Store refrigerated for up to 5 days or freeze for up to 2 months.