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Blueberry Streusel Cake

Ingredients:

Crust:

1 1/2 cups flour

1/3 cup Splenda

1/2 tsp. cinnamon

3/4 cup unsalted butter/cut up

Directions

Preheat oven to 350 degrees. For the crust and topping of this blueberry streusel cake, mix the flour, Splenda, and cinnamon. Cut in the unsalted butter with two forks until mixture resembles coarse crumbs. You can also use a food processor but be sure not to overmix. Reserve 1/2 a cup of mixture and press the rest onto the greased bottom of 9 in. spring form pan. Bake for about 25 mins. or until golden brown. In a seperate bowl beat the cream cheese, flour (I used bread flour), Agave Nectar, and vanilla. Add sour cream and eggs, one at a time beating on low speed. Again, don't over beat the mixture. Pour the cream cheese over the baked crust. Top with blueberries and remaining crumb mixture. Bake about 1 hour and 30 mins. or until center is almost set. Run a knife around the rim of pan to loosen the blueberry streusel cake. Refrigerate 4 hrs. and enjoy this sugar free recipe!

Filling:

5 TBsp. flour

1 cup Agave Nectar

4 pkgs. (8oz. each) cream cheese

1 TBsp. vanilla

1 cup sour cream

4 eggs

Topping:

2 cups blueberries