1 + 1/2 cups (6 3/8 ounces)all-purpose flour
1/2 cup (3 1/2 ounces) sugar
1/2 cup unsalted butter
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart (2 pints) fresh blueberries
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon lemon zest
2 teaspoons vanilla extract
fresh whipped cream, for serving (optional)
Butter a 10-inch springform pan. Preheat oven to 350 degrees F.
In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly.
Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top.
Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.