(Adapted from Canadian Living)

Before beginning the cake, it helps to prepare the cheesecake and topping mixtures.

Cream cheese filling:

1 pkg. (8 oz. ) cream cheese at room temperature

¼ cup granulated sugar

1 egg

1 tsp. finely grated lemon rind

Beat cream cheese and sugar together until well combined. Add the egg and lemon rind. Combine thoroughly and set aside.


1/3 cup melted butter

¼ cup packed brown sugar

¼ cup granulated sugar

1 cup all-purpose flour

Combine sugars and flour and pour melted butter over. Stir to mix well. Set aside.



1/3 cup soft butter

2/3 cup granulated sugar

2 eggs

2 tsp. vanilla extract

1 ½ cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup sour cream

1 ½ cups fresh or frozen blueberries


Combine flour, baking powder, soda, salt together in a small bowl.

In mixer bowl, beat butter and sugar until fluffy.

Add eggs, 1 at a time and mix well. Add vanilla extract.

Add dry ingredients alternately with the sour cream, beginning with 1/3 of the dry ingredients, ½ of the sour cream and repeat.

Line the bottom of a 9” square dish with parchment, and butter the sides.

Preheat oven to 350 degrees.

Spread cake mixture over the bottom of the baking dish. Scatter 1 cup of the blueberries over the top.

Cover with the cream cheese mixture.

Add remaining ½ cup blueberries over top.

Sprinkle with the crumb mixture and bake for 1 hour and 15 minutes or until cake begins to pull away from the sides of the pan, and a skewer inserted near the center comes out clean.

The cheese mixture may be just a bit ‘jiggly’ but will continue to cook as the cake cools.

Cool on a rack for at least ½ hour before cutting.