Blueberry Cream Cheese Crumb Cake
This Blueberry Cream Cheese Crumb Cake is the kind of treat I love to bake when I want something comforting and homemade. It’s easy enough for any day, yet special enough to share.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 4 oz cream cheese softened
- 1/4 cup granulated sugar for swirl
- 1 large egg for swirl
- 1 teaspoon vanilla extract for swirl
- 1/2 cup all-purpose flour for topping
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in sour cream until combined, then gradually add dry ingredients. Fold in blueberries gently.
- In another bowl, beat cream cheese, sugar, egg, and vanilla for the swirl until smooth.
- Pour half of the batter into the prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife. Repeat with remaining batter and cream cheese mixture.
- For the crumb topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over cake.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with slight moisture from cream cheese.
- Cool the cake in the pan before slicing and serving.
Notes
- Substitute Greek yogurt for sour cream if needed.
- Use frozen blueberries without thawing to prevent streaking.
- Add lemon zest for a citrusy flavor.
- Double the crumb topping for extra crunch.
- Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.