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Bring all of your ingredients to room temperature.
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Preheat oven to 350 degrees.
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FOR CAKE
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In a large bowl, beat butter, sugar,and vanilla on medium or med/high speed until creamy and fluffy. Add 1 egg and beat again until mixed. Beat in sour cream until just mixed.
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Combine flour, baking powder, baking soda, and salt in a small bowl. Beat into butter mixture until smooth (but don't over-beat), scraping the sides of the bowl once during the mixing.
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Spread evenly in a greased 9-inch cake pan with a removable rim (a springform pan).
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Bake on the middle shelf until cake is pale golden and springs back slightly when gently pressed, about 20 minutes.
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FOR TOPPING
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Meanwhile, in bowl beat cream cheese, powdered sugar, vanilla and remaining egg until smooth. Spread over partially baked cake and arrange blueberries on top in one layer.
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Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, about 25 minutes.
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Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day. Bring back to room temperature though for the best cake texture (can microwave pieces for 10-15 seconds just to get the chill off). Can dust w/sifted powdered sugar right before serving, if desired.
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Source: I adapted this recipe from Sunset magazine
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Notes: I've made it with low-fat sour cream but the full-fat gives the cake a much better texture. You can also make it with melted butter but I think it raises a bit higher and has a little bit better texture when you use softened butter.
