Step 1

Preheat oven to 350°F.

Step 2

Line a 9*9-inch pan with parchment paper or spray it with baking spray.

Step 3

in a medium bowl, combine the melted butter and sugar. Add the flour. Using a fork, mix until crumbly. Set aside.

Step 4

In another medium bowl, whisk together the flour, baking powder, and salt.

Step 5

Add lemon zest and sugar to a large bowl. Press together with a silicone spatula to release the lemon oils.

Step 6

Add in eggs and vanilla. Whisk together for one minute until frothy and pale.

Step 7

Add in vegetable oil and sour cream. Whisk to combine.

Step 8

Add the flour mixture. Mix just until combined.

Step 9

In a medium bowl, beat the cream cheese with sugar, egg and vanilla until smooth.

Step 10

Pour the batter into the prepared pan. Spread the cream cheese mixture over the cake batter. Top with an even layer of blueberries and crumb topping.

Step 11

Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 10-15 minutes before removing from pan. Let cool completely on a wire rack.

Step 12

whisk the ingredients together until smooth. Drizzle over the cooled cake. Sprinkle the cake with lemon zest.

Step 13

Enjoy!