GET THE RECIPE!
1 hr 35 mins
Combine blueberries, sugar, and lemon juice in a small pot. Cook over medium heat, stirring occasionally, until blueberries burst and jam has thickened, about 20 minutes. Remove from the heat and set aside.
Combine the unsalted butter, sugar, almond flour, all-purpose flour, salt, and cinnamon in the food processor for the streusel. Pulse until the mixture is crumbly. Set aside.
In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Beat the butter, cream cheese, and sugar in a mixer until light and fluffy.
Add eggs one at a time, mixing well in-between each addition. Stir in the vanilla.
Add the dry ingredients, stirring slowly until just barely combined. Don't over mix! Stir in the milk.
Spoon about half the batter into a greased cake pan. Top with jam in the center, leaving about 1 inch around the edges. Sprinkle the top with blueberries. Add the remaining half of the cake batter. Sprinkle top with streusel.
Bake at 350 degrees for 45 minutes, or until the cake tests done.
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