Here’s a Blueberry Cream Cheese Crumb Cake recipe that’s rich, creamy, and full of blueberry goodness!
Ingredients
For the Cake:
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Filling:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ teaspoon vanilla extract
For the Crumb Topping:
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or baking dish.
2. Make the Cake Batter:
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Beat in softened butter until the mixture resembles coarse crumbs.
• Add eggs, vanilla, and sour cream, mixing until smooth.
• Spread half of the batter into the prepared pan.
3. Prepare the Cream Cheese Filling:
• In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
• Spread the cream cheese mixture over the cake batter in the pan.
• Sprinkle the blueberries evenly over the cream cheese layer.
4. Make the Crumb Topping:
• In a small bowl, mix flour, sugars, cinnamon, and melted butter until crumbly.
• Sprinkle the crumb topping evenly over the blueberries.
5. Bake for 40-50 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Enjoy your Blueberry Cream Cheese Crumb Cake! Let me know if you need any tweaks!