Blueberry Cream Cheese Crumb Cake

Here’s a delicious Blueberry Cream Cheese Crumb Cake recipe you can try. It features a moist cake base, a creamy cream cheese layer, juicy blueberries, and a sweet crumb topping.

🥧 Blueberry Cream Cheese Crumb Cake

Ingredients

Cake / Base Layer

• 1 ½ cups (≈ 190 g) all‑purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (113 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs

• ⅓ cup (≈ 80 ml) sour cream or plain yogurt

• 1 tsp vanilla extract

Cream Cheese Layer

• 8 oz (≈ 225 g) cream cheese, softened

• ¼ cup (50 g) sugar

• 1 egg

• ½ tsp vanilla extract

Blueberry Layer

• 1½ cups fresh or frozen blueberries

• 1 tsp flour (to toss with blueberries, helps prevent sinking)

Crumb Topping

• ⅓ cup (≈ 65 g) brown sugar

• ⅓ cup (≈ 40 g) all‑purpose flour

• ¼ tsp ground cinnamon

• 3 tbsp (≈ 43 g) cold unsalted butter, cut into small cubes

Instructions

1. Preheat & prepare
   Preheat oven to 350 °F (≈ 175 °C). Grease or line a 9‑inch (or similar) cake pan.

2. Make the crumb topping
   In a bowl, combine brown sugar, flour, and cinnamon. Add cold butter cubes and use a fork or pastry cutter (or your fingers) to blend until the mixture becomes coarse crumbs. Set aside.

3. Prepare cream cheese filling
   In another bowl, beat the cream cheese with sugar until smooth. Add egg and vanilla, and mix until creamy and no lumps remain.

4. Make the cake batter

   • In a bowl, whisk together flour, baking powder, baking soda, and salt.

   • In a separate bowl, cream the softened butter with granulated sugar until fluffy.

   • Add eggs one at a time, beating well after each. Stir in sour cream (or yogurt) and vanilla.

   • Gently fold in the dry flour mixture just until combined (don’t overmix).

5. Assemble layers

   • Pour half of the cake batter into the prepared pan and smooth it.

   • Spread the cream cheese mixture evenly over the batter.

   • Toss the blueberries with 1 tsp flour, then gently sprinkle them over the cream cheese layer.

   • Pour the remaining cake batter over the blueberries (or dollop/pour carefully and spread).

   • Finally, sprinkle the crumb topping evenly over the top.

6. Bake
   Bake for about 35–45 minutes, or until the top is golden, the center is set (a toothpick comes out with a few moist crumbs), and you see the crumb topping set. If the top browns too quickly, cover loosely with foil toward the end.

7. Cool & serve
   Let the cake cool in the pan for 15–20 minutes, then remove and let it cool further on a rack. For cleaner slices, you can chill for a while before cutting. Serve warm or at room temperature.

Tips & Variations

• Frozen blueberries: You can use frozen blueberries; do not thaw them fully, but toss them in a little flour to reduce bleeding.

• Lemon zest: Add 1 tsp lemon zest to the cream cheese or cake batter for extra brightness.

• Pan size: If you use a different pan (e.g. 8×8 square or 9×13), baking time may vary—watch for doneness.

• Storing: Store in the fridge (covered) for up to 2‑3 days. Bring to room temp before serving.

• Add nuts: You can mix in chopped nuts (walnuts or pecans) into the crumb topping for extra crunch.