Sherry’s Blueberry Cream Cheese Crumb Cake is a deliciously moist cake topped with a crumbly mixture, perfect for breakfast or dessert.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed and drained)
For the crumb topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
In a large mixing bowl, combine 2 cups of flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
In another bowl, beat together the softened cream cheese, softened butter, egg, and vanilla extract until smooth and creamy.
Gradually add the cream cheese mixture to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
Pour the batter into the prepared baking pan and spread it evenly.
In a separate bowl, mix together 1/2 cup flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle the crumb topping evenly over the batter.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 15 minutes before slicing.
Notes
For a lighter version, substitute Greek yogurt for the cream cheese.
For added flavor, mix in a teaspoon of lemon zest into the batter.