Description
Indulge in the delightful flavors of Blueberry Cream Cheese Crumb Cake, a perfect blend of tangy cream cheese and juicy blueberries nestled within a moist cake. Topped with a buttery crumb layer that adds just the right amount of crunch, this cake is ideal for breakfast, brunch gatherings, or as a light dessert after dinner.
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
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 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.
- Beat softened cream cheese with sugar, egg, and vanilla until smooth; set aside.
- Mix flour, brown sugar, and cinnamon; cut in cold butter until crumbly for topping.
- Cream together butter and sugar until fluffy, then mix in eggs one at a time.
- Add sour cream and mix well before combining with dry ingredients.
- Layer half the batter in the pan, followed by the cream cheese mixture and blueberries. Top with remaining batter and crumb mixture.
- Bake for 45-50 minutes until a toothpick comes out mostly clean; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg