Description
This Blueberry Cream Cheese Crumb Cake is a deliciously moist vanilla cake layered with a smooth and creamy cheesecake filling, fresh juicy blueberries, and topped with a buttery cinnamon crumb. Ideal for breakfast, brunch, or a sweet dessert treat, it combines tender cake, tangy cream cheese, and fruity bursts perfect for any occasion.
Ingredients
Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
Blueberries
- 2 cups fresh blueberries
Crumb Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup melted butter
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan to prevent sticking.
- Prepare cake batter: In a bowl, mix together the dry ingredients for the cake: all-purpose flour, baking powder, and salt. In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined.
- Spread the first layer of batter: Pour half of the cake batter into the prepared baking pan and spread it evenly to form the base layer.
- Make cream cheese filling: Beat the softened cream cheese, sugar, egg, and vanilla together until smooth and creamy. Spread this cheesecake filling evenly over the batter in the pan.
- Add blueberries: Sprinkle the 2 cups of fresh blueberries evenly on top of the cream cheese layer, distributing them gently but thoroughly.
- Top with remaining batter: Spoon and carefully spread the remaining half of the cake batter evenly over the blueberries, covering them as best as possible.
- Prepare crumb topping: In a small bowl, combine all-purpose flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.
- Sprinkle crumb topping: Evenly distribute the crumb topping over the final cake batter layer, ensuring full coverage for a nice crunchy topping.
- Bake the cake: Place the cake in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Remove the cake from the oven and let it cool completely before slicing and serving to allow the layers to set.
Notes
- Both fresh and frozen blueberries work equally well in this recipe.
- Store any leftovers in the refrigerator for up to 5 days to maintain freshness.
- For a decorative touch, dust the cooled cake with powdered sugar before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
