Blueberry Cream Cheese Crumb Cake
Blueberry Cream Cheese Crumb Cake
Table of Contents
Description
A luscious, bakery-style treat featuring a soft, buttery cake base layered with tangy cream cheese, juicy blueberries, and a sweet crumbly streusel topping. This cake is perfect for brunch, tea time, or dessert, offering richness and fruitiness in every bite.
Ingredients
For the Cake Batter:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
For the Cream Cheese Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
For the Blueberry Layer:
1 1/2 cups fresh or frozen blueberries
1 tbsp all-purpose flour (optional, to coat berries and prevent sinking)
For the Crumb Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or square baking pan.
Prepare Cake Batter:
In a bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding the dry ingredients and milk into the butter mixture, mixing just until combined.
Spread the batter evenly into the prepared pan.
Cream Cheese Layer:
In a bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
Gently spread this mixture over the cake batter in the pan.
Blueberry Layer:
Toss blueberries with 1 tbsp flour (optional).
Evenly distribute the blueberries over the cream cheese layer.
Crumb Topping:
In a bowl, combine flour, brown sugar, granulated sugar, cinnamon, and melted butter. Mix until crumbly.
Sprinkle over the top of the blueberry layer.
Bake:
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (it’s okay if a little cream cheese clings).
Let the cake cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
See also Potato and Egg Tortilla with Mozzarella
Notes
Frozen blueberries? Don’t thaw before using—just coat in flour to prevent sinking.
For a lemon twist: Add 1 tsp lemon zest to the cream cheese mixture.
Storage: Store leftovers in the fridge for up to 4 days because of the cream cheese layer.
Tips
Don’t overmix the cake batter—this keeps it soft and tender.
Use a springform pan for easy removal and a clean presentation.
Serve slightly warm or at room temperature for best flavor.
Servings
Makes 8–10 generous slices.
Nutritional Information (Per serving, approx.):
Calories: 370
Protein: 5g
Fat: 20g
Carbohydrates: 42g
Sugar: 24g
Fiber: 2g
Calcium: 6% DV
(Values may vary depending on specific ingredients.)
Benefits
Rich flavor with creamy, fruity, and crumbly textures.
Great make-ahead dessert—tastes even better the next day!
Blueberries provide antioxidants and vitamin C.
Versatile—works as a dessert, breakfast, or tea-time treat.
Q&A Section
Q: Can I use other berries instead of blueberries?
A: Yes! You can use raspberries, blackberries, or chopped strawberries. Keep the total berry amount to about 1 1/2 cups for best texture.
Q: Can I freeze this cake?
A: Absolutely. Slice the cake, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge or microwave for a quick treat.
Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend in place of the all-purpose flour for all components of the cake.
Q: What’s the best way to serve it?
A: Slightly warm, dusted with powdered sugar or topped with whipped cream.
