This Blueberry and Cream Cheese Crumb Cake is a sensational dessert that beautifully balances a buttery, tender cake base with a tangy cream cheese filling, a burst of fresh blueberries, and a generous, crunchy crumb topping. It’s a delightful cross between a cheesecake and a coffee cake, making it an ideal treat for breakfast, brunch, or an afternoon coffee break. The cake’s texture is wonderfully complex—a soft, golden crumb bottom layer provides a sturdy foundation, while the creamy, slightly tart filling cuts through the richness, and the plump, juicy blueberries add a fresh, fruity pop of flavor. The best part is the crumble topping, a perfect blend of flour, sugar, and butter that bakes into a golden, irresistible crunch. This recipe delivers a dessert that is not only visually appealing with its layered look but is also an explosion of flavors and textures in every bite. It’s a comforting, homemade classic that will quickly become a favorite in your recipe collection.
INGREDIENTS: For the Cake Base:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh blueberries (or frozen, not thawed)
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
For the Crumb Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup cold unsalted butter, cut into small cubes
INSTRUCTIONS:
- Prepare the Crumb Topping First: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Mix with a fork until well combined. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the flour mixture until large, coarse crumbs form. Avoid overworking the dough; you want distinct crumbs. Place the bowl in the refrigerator while you prepare the rest of the cake. This helps the butter stay cold, resulting in a crunchier topping.
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. In a large bowl using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract. With the mixer on low speed, alternately add the flour mixture and the sour cream, beginning and ending with the flour mixture, mixing just until combined. Do not overmix. Pour the batter into the prepared pan and spread it evenly with a spatula.
- Make the Cream Cheese and Blueberry Layers: In a separate small bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. Dollop this cream cheese mixture over the cake batter in the pan. Don’t worry about spreading it perfectly; it will melt into the cake as it bakes. In another small bowl, toss the blueberries with the tablespoon of flour and sugar. The flour helps prevent the blueberries from sinking to the bottom of the cake. Sprinkle the blueberries evenly over the cream cheese layer.
- Add the Crumb Topping and Bake: Remove the crumb topping from the refrigerator and generously sprinkle it over the top of the blueberries and cream cheese. Gently press the topping down slightly to ensure it adheres to the filling. Place the springform pan on a baking sheet to catch any potential drips. Bake for 60-70 minutes, or until the crumb topping is golden brown and a toothpick inserted into the cake part (not the filling) comes out clean. The center may still be slightly soft, but it will set as it cools.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 30 minutes before releasing the springform pan’s sides. Let the cake cool completely before slicing. This is crucial as it allows the filling to set properly. Serve slices of the cake at room temperature. It’s delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. This cake keeps well at room temperature for a day or two, but for longer storage, it’s best to refrigerate it in an airtight container. Enjoy this magnificent cake as a celebration of simple, delicious flavors and textures.