Description
Indulge in the delightful flavors of Blueberry Cream Cheese Crumb Cake, a perfect blend of sweet blueberries and creamy cheese enveloped in a moist cake. This dessert is ideal for breakfast, brunch, or as a satisfying evening treat. The rich cream cheese filling complements the fresh blueberries, while the buttery crumb topping adds a satisfying crunch. Whether served warm with a scoop of ice cream or enjoyed plain with a cup of coffee, this cake is sure to impress family and friends alike.
Ingredients
Scale
- 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
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup all-purpose flour (for topping)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In one bowl, beat together softened cream cheese, sugar for filling, one egg, and vanilla until smooth.
- In another bowl, mix flour, brown sugar, and cinnamon for the crumb topping; cut in cold butter until crumbly.
- For the cake batter: Cream together butter and sugar until fluffy; add eggs and sour cream.
- Combine dry ingredients separately; gradually mix into wet ingredients until just combined.
- Spread half the batter in the pan, layer with cream cheese mixture and blueberries, then top with remaining batter and crumb topping.
- Bake for 45–50 minutes until a toothpick comes out mostly clean; cool before slicing.
Nutrition
- Serving Size: 1 piece (70g)
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg