Blueberry Cream Cheese Crumb Cake
Treat yourself to a slice of this irresistible Blueberry Cream Cheese Crumb Cake—bursting with juicy berries, a rich creamy center, and a buttery crumb topping that’s simply unforgettable!
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup packed brown sugar
- ¾ tsp. cinnamon
- 8 Tbs. cold unsalted butter cut into small pieces (1 stick)
- 8 ounces cream cheese at room temperature
- ⅓ cup sugar
- 2 Tbs. lemon juice
- 2 large eggs
- 1 Tbs. all-purpose flour
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter at room temperature (1 stick)
- ⅔ cup sugar
- 2 large eggs
- 1 ½ tsp. vanilla extract
- ½ cup milk
- 1 pint fresh blueberries 2 cups
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch springform pan.
- For the crumb topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks like coarse crumbs. Set aside.
- For the cheese filling: In another bowl, beat cream cheese, sugar, lemon juice, eggs, and flour until smooth. Set aside.
- For the cake: Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, beat butter and sugar until pale and light. Add eggs one at a time, beating well after each addition. Mix in the vanilla. Alternate adding the flour mixture and milk, beating until smooth.
- Spread the cake batter in the prepared pan, slightly building up the sides. Sprinkle 1 cup of blueberries on top. Spread the cheese filling over the blueberries, then add the remaining 1 cup of blueberries. Sprinkle the crumb topping evenly over the cake.
- Bake for 60-70 minutes until the top is golden and the cake slightly pulls away from the sides of the pan. Let the cake cool in the pan on a wire rack for 30 minutes before removing the sides and serving.
Notes
Notes:
- Softened butter helps create a light texture and makes mixing easier.
- Softened butter helps create a light texture and makes mixing easier.