Description
Blueberry Cream Cheese Crumb Cake is a rich, bakery-style treat layered with tender buttery cake, sweet cream cheese filling, juicy blueberries, and a golden, buttery crumb topping. Perfect for brunch, dessert, or a cozy coffee break, this homemade crumb cake delivers the ultimate combination of creamy, fruity, and crunchy textures in every delicious slice.
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or buttermilk
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- For the Crumble Topping:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup cold butter, cubed
- Additional:
- 1 ½ cups fresh or frozen blueberries
- Powdered sugar (optional, for dusting)
Instructions
-
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or square baking pan.
-
Make the cake batter: Cream butter and sugar until fluffy. Beat in eggs and vanilla.
-
In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients, alternating with milk.
-
Spread cake batter evenly in prepared pan.
-
Make the cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Spread gently over the batter.
-
Sprinkle blueberries evenly over the cream cheese layer.
-
Make the crumble topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Scatter over the blueberries.
-
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool before slicing. Dust with powdered sugar if desired.
Notes
- Swap blueberries with raspberries or blackberries for variety.
- Add lemon zest to the cream cheese layer for a bright flavor twist.
- Mix chopped nuts like pecans into the crumble for extra crunch.
- Light glaze drizzle can replace powdered sugar for extra sweetness.
- Bake in muffin tins for portable crumb cake muffins (adjust baking time to 20–25 minutes).
