Sherry’s Blueberry Cream Cheese Crumb Cak
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For the Cake Base:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) .
- Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
2. Make the Crumb Topping
- In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.
- Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Base
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Gently fold in the blueberries using a spatula.
4. Make the Cream Cheese Swirl
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
5. Assemble the Cake
- Spread half of the cake batter evenly into the prepared baking pan.
- Dollop the cream cheese mixture over the batter and use a knife or spatula to gently swirl it into the batter.
- Spread the remaining cake batter on top, smoothing it out evenly.
- Sprinkle the crumb topping generously over the cake.
6. Bake
- Bake in the preheated oven for 45–50 minutes , or until a toothpick inserted into the center comes out clean (some blueberry juice is okay).
- Let the cake cool in the pan for at least 20 minutes before slicing.
7. Serve and Enjoy
- Slice the cake into squares and serve warm or at room temperature.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips for Success
- Use Fresh or Frozen Blueberries: Both work beautifully, but frozen berries may bleed slightly into the batter. Simply fold them in gently to avoid breaking them.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy.
- Customize the Topping: Add chopped nuts (like pecans or walnuts) to the crumb topping for added crunch.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.
Why This Recipe Works
This Blueberry Cream Cheese Crumb Cake balances flavors and textures perfectly. The tangy cream cheese swirl cuts through the sweetness of the cake, while the juicy blueberries add bursts of freshness. The buttery, cinnamon-spiced crumb topping provides a satisfying crunch that contrasts beautifully with the soft cake beneath. Whether served warm or at room temperature, this cake is a crowd-pleaser that’s as comforting as it is impressive.
Conclusion: A Cake That’s Worth Every Bite
Whether you’re hosting brunch, craving a sweet treat, or looking for a dessert to bring to a gathering, this Blueberry Cream Cheese Crumb Cake is sure to be a hit. Its layers of flavor, moist texture, and irresistible crumb topping make it a standout dish that’s as easy to prepare as it is delicious. Plus, its versatility means you can enjoy it any time of day!
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this cake might just inspire others to try it too! 🍴✨
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For the Cake Base:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) .
- Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
2. Make the Crumb Topping
- In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.
- Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Base
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Gently fold in the blueberries using a spatula.
4. Make the Cream Cheese Swirl
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
5. Assemble the Cake
- Spread half of the cake batter evenly into the prepared baking pan.
- Dollop the cream cheese mixture over the batter and use a knife or spatula to gently swirl it into the batter.
- Spread the remaining cake batter on top, smoothing it out evenly.
- Sprinkle the crumb topping generously over the cake.
6. Bake
- Bake in the preheated oven for 45–50 minutes , or until a toothpick inserted into the center comes out clean (some blueberry juice is okay).
- Let the cake cool in the pan for at least 20 minutes before slicing.
7. Serve and Enjoy
- Slice the cake into squares and serve warm or at room temperature.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips for Success
- Use Fresh or Frozen Blueberries: Both work beautifully, but frozen berries may bleed slightly into the batter. Simply fold them in gently to avoid breaking them.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy.
- Customize the Topping: Add chopped nuts (like pecans or walnuts) to the crumb topping for added crunch.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.
Why This Recipe Works
This Blueberry Cream Cheese Crumb Cake balances flavors and textures perfectly. The tangy cream cheese swirl cuts through the sweetness of the cake, while the juicy blueberries add bursts of freshness. The buttery, cinnamon-spiced crumb topping provides a satisfying crunch that contrasts beautifully with the soft cake beneath. Whether served warm or at room temperature, this cake is a crowd-pleaser that’s as comforting as it is impressive.
Conclusion: A Cake That’s Worth Every Bite
Whether you’re hosting brunch, craving a sweet treat, or looking for a dessert to bring to a gathering, this Blueberry Cream Cheese Crumb Cake is sure to be a hit. Its layers of flavor, moist texture, and irresistible crumb topping make it a standout dish that’s as easy to prepare as it is delicious. Plus, its versatility means you can enjoy it any time of day!
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this cake might just inspire others to try it too! 🍴✨
