Sherry’s Blueberry Cream Cheese Crumb Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)

For the Crumb Topping:

• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1 tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Make the crumb topping: In a bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in melted butter until mixture resembles coarse crumbs. Set aside.
3. Prepare the cake batter:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Beat in vanilla extract and cream cheese until smooth.
   Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined. Gently fold in blueberries.
4. Assemble the cake:
   Pour batter into the prepared pan and smooth the top. Evenly sprinkle crumb topping over the batter.
5. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan on a wire rack. Once cooled, slice and serve.

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