Lemon Blueberry Cream Cheese Cake (Print Version)

# Ingredients:

→ Crumb Topping

01 - ½ cup butter, melted
02 - 1 ½ cups all-purpose flour
03 - ¾ cup packed brown sugar
04 - 1 teaspoon vanilla extract

→ Cake

05 - ¼ cup butter, melted
06 - ¼ cup canola oil
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1 cup plain yogurt or sour cream
11 - ¼ cup fresh lemon juice (about one lemon)
12 - 2 tablespoons lemon zest (from 2 lemons)
13 - 2 cups (260g) all-purpose flour
14 - 1 teaspoon baking powder
15 - ½ teaspoon baking soda
16 - ½ teaspoon salt
17 - 2 cups fresh or frozen blueberries

→ Cream Cheese Filling

18 - 250g cream cheese (8 oz package)
19 - ¼ cup granulated sugar
20 - 1 large egg
21 - Zest from one lemon

→ Lemon Glaze

22 - ¾ cup powdered sugar
23 - 1 tablespoon lemon juice

# Instructions:

01 - Preheat oven to 180°C (350°F). Line a 9-10" springform pan with parchment paper by placing it on the base and closing the sides around it with paper sticking out the bottom. Spray with non-stick spray.
02 - In a medium bowl, combine melted butter, flour, brown sugar and vanilla until mixture is crumbly. Set aside.
03 - In a large bowl, vigorously whisk together butter, oil and sugar for 2-3 minutes until well combined. Add eggs, vanilla, yogurt, lemon juice and zest and whisk until thoroughly incorporated.
04 - Add flour, baking powder, baking soda and salt to the wet ingredients and stir just until combined. Gently fold in blueberries and set aside.
05 - With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth and creamy.
06 - Spread half of the cake batter into the bottom of the prepared pan. Carefully spread cream cheese filling in the center, staying away from the edge of the pan if possible. Top with remaining cake batter, spreading to cover as much of the cream cheese as possible. Sprinkle the crumb topping evenly over the top.
07 - Bake at 180°C (350°F) for 60-70 minutes, or until center is set and does not jiggle when moved. This is a very moist cake, so don't worry about the long baking time – you don't want an unbaked center. It could take up to 80 minutes.
08 - While the cake cools, whisk together powdered sugar and lemon juice until smooth.
09 - Allow cake to cool to room temperature for easier slicing. Drizzle the lemon glaze over the top before serving.

# Notes:

01 - If using frozen blueberries, do not thaw them before adding to the batter.
02 - For best results, ensure all cold ingredients are at room temperature before beginning.

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