Description
A tender, buttery crumb cake layered with a smooth cream cheese filling and juicy blueberries, finished with a crunchy brown sugar streusel. Perfect for brunch, dessert, or a comforting snack.
Ingredients
- All-Purpose Flour: 2 1/4 cups
- Granulated Sugar: 3/4 cup
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter (softened): 1/2 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Sour Cream: 1 cup
- Fresh Blueberries: 1 1/2 cups (or frozen, unthawed)
- Cream Cheese (softened): 8 ounces
- Powdered Sugar: 1/4 cup
- Brown Sugar (for crumb): 1/2 cup
- Cinnamon (for crumb): 1 teaspoon
- Butter (melted for crumb): 1/4 cup
Instructions
- Preheat: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and set aside.
- Make the Batter: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until fluffy. Add 2 large eggs one at a time, mixing after each. Stir in 1 teaspoon vanilla extract and 1 cup sour cream. In a separate bowl, whisk 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet mixture until combined, taking care not to overmix.
- Prepare Pan: Spread half of the batter evenly into the prepared springform pan, smoothing the top with a spatula.
- Make Cream Cheese Layer: Beat 8 ounces softened cream cheese with 1/4 cup powdered sugar until smooth and creamy. Spread the cream cheese mixture over the layer of batter. Scatter half of the 1 1/2 cups blueberries over the cream cheese layer.
- Top with Remaining Batter and Berries: Dollop and gently spread the remaining batter over the cream cheese and blueberry layer, then sprinkle the remaining blueberries on top.
- Make Crumb Topping: Combine 1/2 cup brown sugar, 1/4 cup melted butter, 1 teaspoon cinnamon, and 2 to 3 tablespoons flour until crumbly. Chill briefly if desired for extra crunch, then evenly sprinkle crumbs over the cake.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool: Remove from oven and let cool completely in the pan on a wire rack. Once cooled, release the springform and transfer to a serving plate. Dust lightly with powdered sugar if desired.
- Serve: Slice into 10 pieces and serve plain, with whipped cream, or a scoop of vanilla ice cream.
Notes
- Use room temperature ingredients for smoother batter and even texture.
- Toss blueberries in a tablespoon of flour before adding to prevent sinking.
- Frozen blueberries can be used straight from the freezer without thawing.
- Allow cake to cool completely before slicing to keep layers intact.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 360
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry, crumb cake, cream cheese, brunch, dessert, coffee cake, Sherry's recipe