Sherry’s Blueberry Cream Cheese Crumb Cake

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A soft, moist cake with a creamy texture, bursting with blueberries and topped with a sweet cinnamon crumb layer. Perfect for brunch, dessert, or a cozy afternoon treat.

Ingredients:

For the Cake:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

For the Crumb Topping:

  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 tsp ground cinnamon

Instructions:

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 1 cup of flour, sugar, baking powder, and salt. Set aside.

Step 3: Prepare the Creamy Base
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Add the egg and vanilla extract, continuing to mix until well incorporated.

Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter. The texture should be thick and smooth.

Step 5: Fold in the Blueberries
Gently fold the blueberries into the batter, being careful not to break them.

Step 6: Make the Crumb Topping
In a small bowl, combine the brown sugar, flour, and cinnamon. Mix with a fork or your fingers until crumbly.

Step 7: Assemble the Cake
Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the crumb topping generously over the top.

Step 8: Bake
Place the cake in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve
Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. Serve warm or at room temperature, plain or with a dusting of powdered sugar.

Tips:

  • If using frozen blueberries, do not thaw before adding to prevent color bleeding.
  • This cake can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
  • For an extra treat, add a light glaze of powdered sugar and milk once the cake has cooled.

Enjoy this delightful combination of creamy, fruity, and crunchy textures—Sherry’s favorite for a reason!

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