Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh or frozen Nova Scotia blueberries (do not thaw if frozen)
For the Cream Cheese Topping:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Optional Topping:
1/4 cup blueberries (for garnish)
Powdered sugar for dusting
Instructions:
Preheat Oven & Prep Pan:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Prep Time: 5 minutes
Make the Cake Batter:
In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Gradually fold in the dry ingredients. Gently fold in the blueberries.
Mix Time: 10 minutes
Prepare the Cream Cheese Topping:
In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Mix Time: 5 minutes
Assemble the Cake:
Spread the cake batter into the prepared pan. Pour and smooth the cream cheese mixture on top using a spatula.
Assembly Time: 5 minutes
Bake:
Bake for 45 to 55 minutes until the center is set and a toothpick inserted into the cake (not the cream topping) comes out clean. The top should be lightly golden with soft cracks.
Bake Time: 50 minutes
Cool & Serve:
Let the cake cool in the pan for 15 minutes. Run a knife around the edge and release the springform. Cool completely. Dust with powdered sugar and garnish with blueberries if desired.
Cool Time: 15 minutes
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Kcal: Approximately 320 kcal per slice
Servings: 10 to 12 slices
