Instructions

1. Preheat the oven to 350 F, grease 9 or 10-inches springform pan with baking spray, line the bottom with parchment paper, and set aside.
2. To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Place in the fridge until ready to use.
3. To make the cream cheese filling, mix softened cream cheese, sugar, lemon extract, and egg white just to combine. Set aside.
4. To make the lemon blueberry cake mixture whisk dry ingredients (flour, baking powder and salt) and set aside.
5. In a large bowl mix oil, sugar and eggs, lemon zest, vanilla, and lemon extract for about 2 minutes. Add sour cream and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
6. Toss blueberries with about 1 ½ Tablespoons flour and fold into the cake mixture, gently, using a rubber spatula.
7. To assemble the cake, spread about ½ half of cake mixture into the bottom of prepared pan. Using a spoon dollop the cream cheese mixture over the cake layer, but do not go all the way to the edges. Using the back of the spoon, gently smooth the top. Cover cream cheese filling with cake mixture. The cake batter is thick so it is the best to dollop over the top, and gently spread using the back of the spoon.
8. Sprinkle streusel crumbs on top and ½ cup of blueberries.
9. Place in preheated oven and bake about 70-90 minutes or until the center has set. Tent the top loosely with aluminium foil if it starts browning too much.
10. Cool completely in the pan, then remove the ring from the springform pan and transfer on a serving plate.
11. Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice (or milk). Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over the cake and serve.