Blueberry Cream Cheese Crumb Cake
This Blueberry Cream Cheese Crumb Cake layers tender sour-cream cake with tangy cream cheese, fresh blueberries, and a buttery crumb topping. It’s special enough for dessert but cozy enough for breakfast or coffee.
Ingredients
- 2 8-ounce blocks regular cream cheese softened a little
- 1/2 cup granulated sugar for the filling
- 1 teaspoon pure vanilla extract for the filling
- 1 large egg for the filling
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, softened
- 1 cup granulated sugar for the cake batter
- 4 large eggs
- 1 teaspoon pure vanilla extract for the cake
- 1 cup sour cream
- 1 pint fresh blueberries or a little more if you’re feeling generous
- 3 tablespoons cold butter for the crumb topping
- 1/4 cup all-purpose flour for the crumb topping
- 1/4 cup granulated sugar for the crumb topping
Instructions
- Heat the oven to 350°F and grease a 9-by-13-inch pan well, making sure to get into the corners.
- Beat the cream cheese with the 1/2 cup sugar until creamy and smooth, then add the vanilla and egg and beat until combined; set aside.
- In another bowl, stir together the 3 cups flour, baking powder, baking soda, and salt until evenly mixed.
- In a separate large bowl, cream the softened butter with the 1 cup sugar, then add the 4 eggs and remaining vanilla and beat until well combined.
- Add the flour mixture to the butter mixture alternately with the sour cream, mixing just until smooth and well blended; do not overbeat.
- Spread half of the thick cake batter into the greased pan, using a spatula or the back of a spoon to move it into an even layer.
- Spoon the cream cheese filling over the batter and gently spread it into an even layer, leaving the very edges a little clear if desired.
- Scatter the fresh blueberries over the cream cheese layer, then carefully cover with the remaining cake batter by dropping spoonfuls across the top and gently connecting them.
- Use a pastry blender to cut the cold butter into the 1/4 cup flour and 1/4 cup sugar until little crumbs about the size of small peas form, then sprinkle them evenly over the cake.
- Bake for 55 to 60 minutes, checking around 55 minutes with a toothpick in the center; it should come out without wet cake batter clinging to it, and the top should stay fairly light rather than browned.
- Let the cake cool before cutting so the cream cheese layer can settle, then slice into squares and serve.
Notes
Because of the cream cheese filling, cover the cooled cake and keep it in the refrigerator. It will hold nicely for several days; serve slices cold, let them sit at room temperature for 15 to 20 minutes, or warm an individual slice briefly in the microwave for 10 to 15 seconds just to take the chill off.
Nutrition
Calories: 370kcal
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