Preheat oven to 350 degrees and coat a glass 9x13 pan with cooking spray.

For The Batter:

• Cream together the butter and sugar, then beat in the eggs and sour cream.
• Add the baking powder and salt and mix a little more.
• Add the flour a little at a time until completely mixed in.
• Last, gently fold in the fresh blueberries.

For The Filling:

• Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:

• Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:

• Spread half the batter into the bottom of the 9x13 pan. It won’t seem like you have enough, but you will.
• Next, spread the cream cheese filling over the top.
• Then with the remaining batter, place spoonfuls all over the filling (try to spread them out evenly).
• Last, sprinkle the crumb topping over everything.
• Bake for 50 to 55 minutes. Let the cake cool before serving.