Blueberry Cream Cheese Crumb Cake

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🫐 Blueberry Cream Cheese Crumb Cake

Description

Blueberry Cream Cheese Crumb Cake is a soft, buttery coffee-cake–style dessert layered with a lightly sweetened cream cheese filling, juicy blueberries, and finished with a golden cinnamon crumb topping. It’s rich yet balanced, perfect for breakfast, brunch, or dessert, and pairs beautifully with coffee or tea.

⏱️ Prep & Cook Time

  • Prep Time: 20 minutes

  • Cook Time: 45–50 minutes

  • Cooling Time: 20 minutes

  • Total Time: ~1 hour 30 minutes

🍰 Servings

  • Serves: 9–12 slices

  • Pan Size: 9×9-inch (23×23 cm) square pan

🧾 Ingredients

Crumb Topping

  • ¾ cup all-purpose flour

  • ⅓ cup brown sugar

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • 6 tablespoons unsalted butter, melted

Cake Batter

  • 1½ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs (room temperature)

  • 1 teaspoon vanilla extract

  • ½ cup milk

Cream Cheese Layer

  • 8 oz (225 g) cream cheese, softened

  • ¼ cup granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

Blueberry Layer

  • 1½ cups fresh or frozen blueberries

  • 1 tablespoon all-purpose flour (to coat berries)

👩‍🍳 Instructions

  1. Preheat Oven
    Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.

  2. Make the Crumb Topping
    In a bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Set aside.

  3. Prepare Cake Batter

    • Whisk flour, baking powder, and salt together.

    • In another bowl, cream butter and sugar until light and fluffy.

    • Beat in eggs one at a time, then vanilla.

    • Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.

  4. Make Cream Cheese Filling
    Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

  5. Assemble the Cake

    • Spread cake batter evenly in the pan.

    • Spoon cream cheese mixture over batter and gently spread.

    • Toss blueberries with flour and sprinkle evenly on top.

    • Finish with crumb topping.

  6. Bake
    Bake for 45–50 minutes, or until a toothpick inserted comes out mostly clean (a little cream cheese is fine).

  7. Cool & Serve
    Cool for at least 20 minutes before slicing.

📝 Notes

  • Frozen blueberries do not need to be thawed.

  • Flour on blueberries prevents sinking.

  • Cake tastes even better the next day after flavors settle.

💡 Tips for Best Results

  • Use room-temperature ingredients for smooth batter.

  • Don’t overmix the cake batter—this keeps it tender.

  • For extra crunch, add chopped pecans or walnuts to the crumb topping.

  • Line the pan with parchment for easy removal.

🧮 Nutritional Information (Per Slice – Approx.)

(Based on 12 servings)

  • Calories: ~320 kcal

  • Carbohydrates: 38 g

  • Protein: 5 g

  • Fat: 17 g

  • Saturated Fat: 10 g

  • Sugar: 21 g

  • Fiber: 1.5 g

  • Sodium: 190 mg

(Values are estimates and may vary)

🌟 Health Benefits

  • Blueberries are rich in antioxidants, vitamins C & K, and support brain and heart health.

  • Calcium & protein from cream cheese and eggs contribute to bone and muscle support.

  • Homemade cake avoids preservatives found in store-bought desserts.

❓ Frequently Asked Questions (Q&A)

Q: Can I make this cake ahead of time?
A: Yes! It keeps well for up to 3 days refrigerated or 1 day at room temperature.

Q: Can I freeze it?
A: Absolutely. Wrap slices tightly and freeze for up to 2 months.

Q: Can I use other fruits?
A: Yes—raspberries, strawberries, or peaches work beautifully.

Q: How do I know when it’s done?
A: The top should be golden and a toothpick should come out mostly clean.

Q: Can I make it gluten-free?
A: Yes, substitute a 1:1 gluten-free baking flour.

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