Ingredients
½cupbuttermelted
1½cupsoatmeal cereal
¾cupbrown sugarpacked
1tspvanilla
¼cupbuttermelted
¼cupcanola oil
1cupsugar
2large eggs
2tspvanilla
1cupsour cream
1½cupsall-purpose flour
½cupoatmeal cereal
1tspbaking powder
½tspbaking soda
½tspsalt
8ozcream cheese
¼cupsugar
1large egg
1½cupfresh blueberries
Preparation
Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan.
Add the melted butter, oat cereal, brown sugar and vanilla to a large bowl then combine until crumbly.
In a stand mixer, add the ¼ cup butter, oil, sugar, eggs, vanilla and sour cream.
Turn on the stand mixer on low, then move to medium speed until fully combined.
Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
Whisk the cream cheese, sugar and egg until smooth in a medium bowl.
Add half the cake batter to the bottom of the pan.
Add the cream cheese filling, leaving a 1-inch border around the edge.
Top with 1 cup of blueberries.
Add the rest of the cake batter, then top with remaining ½ cup blueberries.
Add the crumble over the top of the cake.
Bake for 60 to 75 minutes, or until center is set and doesn’t move or jiggle when the pan is moved.
Serve warm or chilled, and enjoy!
