Description
This Blueberry Cream Cheese Crumb Cake is the perfect blend of tangy cream cheese, juicy blueberries, and a buttery streusel topping. It’s a cozy coffee cake-style treat that works for breakfast, brunch, or dessert! #blueberrycake #crumbcake #creamcheesecake #coffeecake #homemadebaking #berrydesserts
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 (if frozen, do not thaw)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup all-purpose flour (for topping)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- In another bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter until crumbly.
- Cream butter and sugar in a large bowl until fluffy. Beat in eggs and vanilla, then mix in sour cream.
- Whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until just combined.
- Spread half the batter into prepared pan. Add cream cheese mixture on top, then sprinkle with blueberries. Add remaining batter and top with crumb topping.
- Bake for 45–50 minutes or until a toothpick comes out mostly clean. Cool completely before slicing.
Notes
- You can use frozen blueberries—just don’t thaw them to avoid purple batter.
- Store in the fridge for up to 5 days or freeze slices for up to 2 months.
- Serve slightly warm for an ultra-cozy treat!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg