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Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake
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Indulge in the delightful experience of Blueberry Cream Cheese Crumb Cake, a perfect blend of creamy, tangy cream cheese and juicy blueberries, all topped with a buttery streusel. This cake is not just a treat for dessert; it’s versatile enough to shine at breakfast or brunch gatherings. With its inviting aroma and rich flavors, your family and friends will be impressed by both its taste and your baking skills. The best part? It’s easy to prepare, making it an ideal recipe for any occasion.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
  2. In one bowl, mix softened cream cheese with sugar, egg, and vanilla until smooth; set aside.
  3. For the crumb topping, combine flour, brown sugar, and cinnamon in another bowl, then cut in cold butter until crumbly.
  4. In a large mixing bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time and vanilla extract; mix in sour cream until combined.
  5. Combine flour, baking powder, baking soda, and salt in a separate bowl, then gradually add to the wet mixture until just combined.
  6. Spread half of the batter into the prepared pan. Pour the cream cheese mixture over it and sprinkle blueberries on top followed by the remaining batter. Finish with the crumb topping.
  7. Bake for 45–50 minutes or until a toothpick comes out mostly clean. Allow to cool before slicing.

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