• Preheat oven to 325°F. Add butter (or oil) 9x9 glass pan to avoid the cake sticking.

Make Cinnamon Streusel:

• Mix 1 cup of almond meal, 1 teaspoon cinnamon, ½ cup brown sweetener, ½ cup chopped pecans, a pinch of salt, and the 4 Tbsp. butter until crumbly. Set aside.

Make Cream Cheese Layer:

• Mix cream cheese, 1 egg, and ¼ cup sweetener. Set aside.

Make Cake Batter:

• Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside.
• Blend the sour cream (or yogurt), oil, extracts, liquid sweetener (if using), and 2 eggs and mix well.
• Add the mixed dry ingredients and blend well.

Assemble Cake Layers:

• Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

Bake:

• Bake for 60-70 minutes or until the cake has set. The center of the cake will still be jiggly like a cheesecake. This is normal because of the cream cheese layer.
• Let the cake cool completely before slicing and serving. The cream cheese layer will thicken and set as it cools.