Description
Imagine sinking your fork into a moist, fluffy Blueberry Cream Cheese Crumb Cake – the tantalizing combination of sweet, juicy berries, rich cream cheese, and a crumbly, cinnamon-spiced topping. This recipe from Sherry is a true showstopper, perfect for indulging in at breakfast, brunch, or dessert.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sour cream
- ¼ cup whole milk
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp lemon zest (optional)
- ¾ cup all-purpose flour
- 1/3 cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp melted unsalted butter
- Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper for easy removal and cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, mixing until you have a smooth batter. Set the cake batter aside.
3. In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla until the mixture is creamy and smooth.
4. In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in the melted butter and mix with a fork until the mixture forms a crumbly topping.
5. Spread the cake batter evenly into the prepared baking dish. Dollop the cream cheese mixture over the top and gently swirl it through the batter using a knife. Evenly scatter the blueberries over the top (sprinkle the lemon zest if using). Finally, sprinkle the crumb topping generously across the entire surface of the cake.
6. Bake the Blueberry Cream Cheese Crumb Cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before slicing and serving. This ensures the cake holds its shape and the flavors meld together perfectly. Enjoy every bite of this moist, decadent cake with its creamy filling, juicy blueberries, and crunchy crumb topping!
Notes
Use room temperature ingredients: Softened butter and cream cheese incorporate more easily into the batter, leading to a smoother texture.
Don’t overmix the batter: Gently fold in the dry ingredients and wet ingredients to avoid a tough, dense cake.
Prevent blueberry sinking: Toss the blueberries in a bit of flour before adding them to the batter to help them stay suspended throughout the cake.
Adjust for dietary needs: Use gluten-free flour or dairy-free cream cheese alternatives to make this recipe work for those with dietary restrictions.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 60