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Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan and line its bottom with parchment paper. Set it aside for later use.
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Cream Cheese Layer Preparation: In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium-low speed until achieving a creamy consistency. Incorporate the egg white and blend on low speed until just combined. Set this mixture aside.
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Cake Base Preparation: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, using an electric mixer, cream the butter and sugar together on medium-low speed. Introduce the whole egg, egg yolk, and vanilla extract to this mixture. Gradually alternate between adding the sifted flour mixture and sour cream to the wet ingredients, ensuring a uniform blend. Transfer this batter to the previously prepared springform pan, ensuring an even spread. Evenly distribute 1/3 cup of blueberries on top of this layer. Gently spread the cream cheese mixture on top, ensuring an even layer. Distribute the remaining blueberries on top of the cream cheese layer.
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Streusel Topping Preparation: In a bowl, combine the granulated sugar, flour, and chilled, diced butter. Using a fork or pastry blender, ensure the mixture achieves a crumbly consistency, with the streusel forming pea-sized crumbs. Evenly sprinkle this streusel over the blueberries atop the cream cheese layer.
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Place the springform pan in the preheated oven and bake for approximately 40-45 minutes. A cake tester or toothpick, when inserted into the center of the cake, should emerge clean. If the cake starts to brown excessively, cover the top with aluminum foil to prevent overbrowning.
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Once baked, remove the cake from the oven and let it cool on a wire rack. Before removing the cake from the springform pan, run a thin knife along the cake’s perimeter to ensure it separates from the pan without breaking.
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The cake is best stored in a refrigerated environment. Ensure it’s placed in an airtight container for optimal freshness.
