Blueberry Cheese Crumb Cake

• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1 teaspoon Cinnamon
• 1 dash Salt
• 1 stick Unsalted Butter, melted
• 1-1/2 cup All-purpose Flour
• FOR THE CAKE LAYER:
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 teaspoon Grated Lemon Zest
• 2/3 cups Sour Cream
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Blueberries
• Confectioners Sugar, For Dusting
• FOR THE CHEESECAKE LAYER:
• 8 ounces, weight Cream Cheese
• 1 whole Egg
• 1/4 cups Sugar
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice

1. To make the crumb topping: Combine the sugar, cinnamon and salt in a bowl. Stir in the melted butter and then stir in the flour. Mix well and set aside.
2. To make the cake: In a large bowl cream together the butter and sugar using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly mix the dry ingredients into the batter until combined. Gently fold in the blueberries.
3. To make the cheesecake layer: In a medium size bowl blend the cheesecake layer ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps.
4. To assemble the cake: Preheat oven to 350 F. Pour the cake layer batter into a greased 9" round springform pan (you can also bake this in a 9" square baking dish). Pour the cheesecake batter over the cake batter and gently spread it out. Crumble the crumb topping evenly over the batter. Bake in the preheated oven for approximately 50 minutes or until a cake tester comes out clean. Remove cake from the oven and allow it to cool completely before removing it from the springform pan. Dust the top with confectioner's sugar before serving.
5. (Adapted from The Barefoot Contessa.)

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Taken from tastykitchen.com/recipes/desserts/blueberry-cheese-crumb-cake/ (may not work)