Blueberry Cream Cheese Crumb Cake

Introduction

Blueberry Cream Cheese Crumb Cake is the perfect combination of sweet, tangy, and buttery. The moist cake base, smooth cream cheese layer, and sweet burst of blueberries make this an irresistible dessert or breakfast treat. The crumb topping adds a delightful crunch, making each bite a little bit of heaven.

This cake is not only delicious, but it’s also incredibly easy to make. You can have it ready in under an hour, and it’ll impress everyone who takes a bite. Whether you’re serving it at a family gathering or enjoying a cozy afternoon, this cake is sure to please.

 Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 35-40 minutes

• Total Time: 1 hour

• Yield: 9–12 servings

• Difficulty: Medium

• Flavor Intensity: Sweet, tangy, buttery with bursts of fresh blueberries

• Best For: Breakfast, brunch, dessert, special occasions

 Ingredients

 For the Cake:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream or plain yogurt

• 1 cup fresh blueberries (or frozen, thawed and drained)

 For the Cream Cheese Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

 For the Crumb Topping:

• ½ cup all-purpose flour

• ½ cup granulated sugar

• ¼ cup unsalted butter, cold and cut into small cubes

• ½ teaspoon cinnamon

• Pinch of salt

 Equipment Needed

• 9-inch square or round cake pan

• Electric mixer or whisk

• Mixing bowls

• Spatula

• Pastry cutter (for the crumb topping)

• Measuring cups and spoons

 Instructions

 Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan, or line it with parchment paper for easy removal.

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

3. In a large bowl, cream together softened butter and sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes).

4. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

5. Add the dry ingredients in three additions, alternating with the sour cream (begin and end with the dry ingredients). Mix until just combined.

6. Gently fold in the blueberries by hand, being careful not to crush them.

 Step 2: Prepare the Cream Cheese Layer

1. In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. You can use a hand mixer or stand mixer for this.

2. Once smooth, set aside for later.

 Step 3: Make the Crumb Topping

1. In a small bowl, combine flour, sugar, cinnamon, and a pinch of salt.

2. Add the cold butter and use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

 Step 4: Assemble the Cake

1. Pour half of the cake batter into the prepared cake pan and spread it into an even layer.

2. Spread the cream cheese mixture evenly over the cake batter.

3. Spoon the remaining cake batter on top of the cream cheese layer, spreading it out carefully to cover the filling.

4. Sprinkle the crumb topping evenly over the top of the cake.

 Step 5: Bake the Cake

1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean (you may hit a bit of cream cheese, but the batter should be set).

2. The top should be golden brown, and the cake should feel firm to the touch.

 Step 6: Cool and Serve

1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

2. Once cooled, slice the cake into squares or wedges.

3. Serve as is, or dust with a little powdered sugar for extra sweetness.

 Storage Tips

• Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: If you prefer to store it longer, you can refrigerate the cake for up to 5 days.

• Freezing: The cake freezes well! Wrap individual slices tightly in plastic wrap, and then place them in a freezer bag for up to 2 months. Reheat in the microwave or oven before serving.

 Nutritional Information (Approximate per Serving)

These values are approximate and may vary depending on specific ingredients used.