Description
A moist, tangy, and buttery Blueberry Cream Cheese Crumb Cake with a crunchy cinnamon crumb topping, perfect for breakfast or dessert. Balanced flavors of cream cheese and fresh blueberries deliver bakery-quality results in minimal time.
Ingredients
1 cup all-purpose flour
½ cup granulated sugar
1 tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
8 oz (227g) cream cheese, softened
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup (140g) fresh blueberries
½ cup light brown sugar
¼ cup all-purpose flour (for crumb)
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, beat softened butter and granulated sugar using an electric mixer for 2-3 minutes until light and fluffy
Reduce mixer speed and add softened cream cheese in two batches, blending until fully incorporated
Add the room temperature egg and mix until smooth
Mix in 1 tsp vanilla extract
In a separate bowl, whisk together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt
Gradually add the dry ingredients to the cream cheese mixture until just combined
Fold in 1 cup fresh blueberries
Transfer batter to a greased 9-inch round or square baking dish
In another bowl, combine ½ cup brown sugar, ¼ cup flour, and 1 tsp cinnamon. Cut in ½ cup softened butter until crumbly
Sprinkle the crumb topping over the batter
Bake for 35 minutes until golden and a toothpick inserted comes out clean
Notes
Ensure all ingredients are at room temperature for smooth mixing. Use thawed, drained blueberries if frozen. For dietary needs: substitute almond flour for wheat flour, coconut sugar for granulated/brown sugar, or vegan cream cheese. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg