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Ultimate Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake
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A soft, moist cake layered with juicy blueberries, creamy cream cheese filling, and topped with a buttery crumble. Perfect for brunch, tea, or dessert.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) milk
  • 1 1/2 cups (225g) blueberries
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour (for crumble)
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup (115g) cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix 1 cup (120g) all-purpose flour, 1/2 cup (100g) brown sugar, and 1/2 tsp cinnamon. Add 1/2 cup (115g) cold unsalted butter, cut into cubes, and use a fork or pastry cutter to create a crumbly texture. Set aside.
  3. In another bowl, beat 8 oz (225g) cream cheese until smooth. Add 1/4 cup (50g) sugar, 1 egg, and 1 tsp vanilla extract. Mix until creamy.
  4. In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 tsp baking powder, and a pinch of salt. In a separate bowl, beat 1/2 cup (115g) butter with 3/4 cup (150g) sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract, then mix. Gradually add the dry ingredients, alternating with 1/2 cup (120ml) milk.
  5. Spread half the batter in the pan. Pour the cream cheese mixture on top, then sprinkle 1 1/2 cups (225g) blueberries evenly. Add the remaining batter and top with the crumble mixture.
  6. Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then carefully remove and cool completely.
  7. If the topping starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Notes

For best results, use fresh blueberries when in season. If using frozen blueberries, toss them in a little flour before layering to prevent excess moisture. Store leftovers in an airtight container in the fridge for up to five days or freeze individual slices for up to three months.

Nutrition

Keywords: blueberry crumb cake, cream cheese dessert, brunch cake, coffee cake, easy dessert recipe

Find it online: https://berriesrecipes.com/ultimate-blueberry-cream-cheese-crumb-cake-recipe/