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1
Preheat the oven to 190C/375F/gas 5.
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2
Generously butter a 53x23cm glass baking dish.
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3
To prepare the topping, rub together all the ingredients with fingertips or possibly a pastry blender in a medium bowl, till well blended and large crumbs form.
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4
Set aside.
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5
To prepare the filling: soften the cream cheese and beat with the sugar till creamy in a medium bowl using an electric mixer, scraping down the side of the bowl occasionally.
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6
Beat in the egg, grated lemon rind and juice and almond essence till smooth.
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7
Set aside.
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8
To prepare the cake, sift the flour, baking pwdr and salt into a bowl.
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9
In another bowl, with an electric mixer, beat the softened butter and sugar till light and fluffy, about 2 to 3 min.
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10
Gradually beat in the Large eggs till very light and smooth.
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11
Beat in the almond essence.
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12
Beat in the flour mix on low speed, alternating with the lowfat milk and ending with the flour mix, till well blended.
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13
If the mix is too stiff, add in a little more lowfat milk.
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14
Gently mix in the washed and dry blueberries.
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15
Spread slightly less than half the cake mix on the bottom of the dish, smoothing the surface and pushing into corners.
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16
Gently spread the cream cheese filling over the cake mix and lightly sprinkle about one quarter of the streusel topping over the filling.
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17
Drop spoonfuls of the remaining mix over the top and spread proportionately, trying not to mix the layers.
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18
Sprinkle the remaining topping proportionately over the surface.
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19
Bake till the topping is crunchy and golden and a skewer inserted into the centre comes out with just a few crumbs attached, about 1 hour.
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20
Remove to a wire rack and cold till the cake is just hot.
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21
Cut into squares and serve slightly hot or possibly at room temperature.
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22
Be sure to use an ovenproof glass dish, as the blueberries could react with the metal.
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23
(A porcelain dish would not allow the cake to cook completely).
