Blueberry Cream Cheese Crumb Cake

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

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or square baking pan.
2. 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.
3. 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.
4. Blueberry Layer:
   • Toss blueberries with 1 tbsp flour (optional).
   • Evenly distribute the blueberries over the cream cheese layer.
5. 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.
6. 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.

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.