1 cup all-purpose flour
1/4 cup brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
Zest of 1 lemon
8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes
1 box yellow cake mix
One 8-ounce block cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/2 cup blueberry pie filling
1 pint blueberries
The streusel can be baked ahead of time and stored in an airtight container for up to 2 days, or stored uncooked in the freezer for up to 2 months. Just increase the baking time by a couple of minutes if baking it off from frozen.