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Blueberry Cream Cheese Crumb Cake

Close-up of a slice of Sherrys Blueberry Cream Cheese Crumb Cake showing layers of cake, cream cheese filling, and blueberries.
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A rich cake featuring a cream cheese layer, fresh blueberries, and a thick, buttery crumb topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups all-purpose flour (for topping)
  • 1 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch square baking pan.
  2. Prepare the cake batter: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Prepare the crumb topping: In another bowl, combine 1 1/2 cups flour, brown sugar, and cinnamon. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the blueberries.
  7. Assemble the cake: Spread half of the cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter. Sprinkle the blueberries over the cream cheese layer. Top with the remaining cake batter, spreading gently. Finally, sprinkle the crumb topping mixture evenly over the top.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack before slicing and serving.

Notes

  • If using frozen blueberries, do not thaw them before adding them to the topping mixture.
  • For a more intense flavor, use vanilla bean paste instead of extract in the cake batter.
  • You can substitute lemon zest for half of the vanilla extract in the cream cheese filling for a brighter taste.

Nutrition

Find it online: https://spoonswirl.com/sherrys-blueberry-cream-cheese-crumb-cake/