HEIDELBEERKUCHEN - German Blueberry Cake

​6 1/2 cups fresh blueberries
 half a package of reduced fat cream cheese
1 T Milk
1 Egg
4 T Vegetable Oil
1/4 cup granulated Sugar
3 tsp Sugar and 1 tsp vanilla extract
1 2/3 cup Flour
4 tsp Baking Powder
TOPPING:
2 T Butter
1/2 cup Sugar
1 cup Neufchatel Cheese
3 tsp Sugar and 1 tsp Vanilla extract
1 Tsp Cornstarch

Preheat oven to 350. Grease a 9" springform pan. Rinse the blueberries, let them sit in colander to dry.
Put the cream cheese, milk, egg, oil, sugar, salt into mixer, beat untl smooth. Add flour and baking powder. Mix until the dough comes together, dough will be stiff. Press into bottom of the pan and up the sides about 1 1/2 to 2 inches.  Fill the unbaked crust with blueberries.
In mixer, whip the butter, sugar. neufchatel cheese, egg, vanilla, sugar, cornstarch and milk until smooth. Pour over blueberries, a few peaking through is OK. Bake 60 minutes and check. Don't go longer than 70 minutes. Let cool completely in the pan. Refrigerate if you don't eat it right away.