Sherry’s Blueberry Cream Cheese Crumb Cake is a delightful dessert that brings together the creamy richness of cream cheese with the burst of juicy blueberries, topped with a crumbly oat mixture. This cake is not only perfect for breakfast or brunch but also makes for a delicious afternoon treat alongside a cup of tea or coffee. Let’s explore why this particular recipe stands out and how you can whip it up in your own kitchen!
Why Make This Recipe
There are countless cake recipes out there, but Sherry’s Blueberry Cream Cheese Crumb Cake combines simplicity with flavor in a way that is truly satisfying. The balance of sweet cream cheese and tart blueberries creates a flavor profile that is loved by many. Plus, it’s a moist cake that comes together effortlessly—a win for any home baker! Whether you’re baking for family, friends, or just for yourself, this cake is sure to become a favorite.
How to Make Sherry’s Blueberry Cream Cheese Crumb Cake
Baking a cake can sometimes feel overwhelming, but with Sherry’s Blueberry Cream Cheese Crumb Cake, you’ll find it’s quite straightforward. Follow these simple steps to create a vibrant, flavorful treat that’s sure to impress.
Ingredients
- 1 cup blueberries
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, beat together the cream cheese and sugar until smooth. Add in the egg and vanilla, mixing well to ensure everything is combined.
- In another bowl, mix the flour, baking powder, and cinnamon. Gradually add this flour mixture to the cream cheese mixture, folding in the blueberries gently to avoid smashing them. Pour the batter into the prepared pan.
- In a separate bowl, combine the brown sugar, rolled oats, and butter. Mix together until you achieve a crumbly texture for the topping, then sprinkle this over the cake batter.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan before transferring it to a serving plate.
Pro Tips for Success with Sherry’s Blueberry Cream Cheese Crumb Cake
- Don’t Overmix: When combining the flour mixture with the cream cheese mixture, mix just until incorporated. Overmixing can lead to a dense cake.
- Fresh Blueberries: Use fresh blueberries when possible for the best flavor and texture. You can also adjust the amount to suit your taste.
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature; this will help them combine more easily and create a fluffier texture.
- Cool Completely: Allow the cake to cool completely before cutting to ensure it holds its shape well and the flavors meld together beautifully.
- Storage: This cake stays fresh for a few days at room temperature, making it an excellent choice for meal prep or gatherings.
Flavor Variations of Sherry’s Blueberry Cream Cheese Crumb Cake
- Add Nuts: Chopped walnuts or pecans would add a lovely crunch and enhance the nutty flavor in the cake.
- Citrus Zest: For an extra zing, add a teaspoon of lemon or orange zest to the batter. It complements the blueberries wonderfully.
- Other Berries: If blueberries aren’t your favorite, feel free to use raspberries or blackberries instead, or a mix of several berries for a berry medley.
- Chocolate Chips: For a sweeter twist, consider folding in some mini chocolate chips along with the blueberries.
- Spiced Up: Add a pinch of nutmeg and a dash more cinnamon to the batter for a spicier flavor.
Serving Suggestions for Sherry’s Blueberry Cream Cheese Crumb Cake
- With Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- A Dusting of Powdered Sugar: Just before serving, a light dusting of powdered sugar over the top can add a beautiful finish.
- Accompanied by Fruit: Pair it with fresh fruit, such as sliced strawberries or more blueberries, to enhance the presentation and flavor.
- Ice Cream Sandwich: If you’re feeling playful, use two slices of the crumb cake with melting ice cream in between for a delightful ice cream sandwich.
Storage and Freezing Instructions for Sherry’s Blueberry Cream Cheese Crumb Cake
This cake is best stored at room temperature in an airtight container, where it will stay fresh for 3-4 days. If you want to keep it longer, consider freezing it. To freeze, ensure the cake is completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw it overnight in the refrigerator and bring it to room temperature before serving.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———-|———|——-|—–|——-|——–|
| 250 | 4g | 32g | 12g | 1g | 200mg |
FAQ About Sherry’s Blueberry Cream Cheese Crumb Cake
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, be sure to thaw and drain any excess liquid before adding them to the batter to prevent the cake from becoming too soggy.
Can I make this cake ahead of time?
Absolutely! The cake actually tastes even better the day after baking as the flavors meld together. Just store it properly, as mentioned in the storage instructions.
Is there a gluten-free option for this cake?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend. Make sure to use one that works well for baking to ensure the right texture.
What can I do if the cake is too crumbly?
If you find that your cake is too crumbly, it may be a sign that it was over-mixed or that it dried out a bit in the baking process. Make sure to follow the mixing instructions carefully and check that you’re measuring accurately.
How can I enhance the cream cheese flavor?
To boost the cream cheese flavor, consider reducing the amount of sugar slightly and adding more cream cheese. You could also fold in some softened cream cheese swirls into the batter before adding the crumbs on top.
Final Thoughts
Sherry’s Blueberry Cream Cheese Crumb Cake is more than just a dessert; it’s a heartwarming addition to any meal or occasion. With its simple ingredients and easy steps, it’s a perfect way to satisfy your sweet tooth or impress guests at your next gathering. Don’t hesitate to try out various flavor variations to make this recipe your own. Happy baking!
Print
Sherry’s Blueberry Cream Cheese Crumb Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines creamy cream cheese with juicy blueberries, topped with a crumbly oat mixture, perfect for breakfast or as an afternoon treat.
Ingredients
- 1 cup blueberries
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, beat together the cream cheese and sugar until smooth. Add in the egg and vanilla, mixing well.
- In another bowl, mix the flour, baking powder, and cinnamon. Gradually add this flour mixture to the cream cheese mixture, folding in the blueberries gently.
- Pour the batter into the prepared pan.
- In a separate bowl, combine the brown sugar, rolled oats, and butter. Mix together until crumbly, then sprinkle over the cake batter.
- Bake for about 30-35 minutes, or until a toothpick comes out clean. Allow to cool completely in the pan before transferring to a serving plate.
Notes
For best results, use fresh blueberries and ensure ingredients are at room temperature. Store in an airtight container for 3-4 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
