Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Cake Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Layer:
- 8 oz (1 block) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- Make the crumb topping:
In a bowl, combine flour, sugars, and cinnamon. Stir in melted butter until crumbs form. Set aside. - Prepare the cake batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla.
- Gradually mix in dry ingredients alternating with milk until just combined. Fold in blueberries gently.
- Prepare the cream cheese layer:
In another bowl, beat cream cheese with sugar until smooth. Add egg and vanilla and beat until creamy. - Assemble:
Spread half of the cake batter into the prepared pan. Spread the cream cheese mixture over it. Spoon remaining cake batter on top. Sprinkle crumb topping evenly over batter. - Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for at least 30 minutes before slicing. Serve warm or at room temperature.
Would you like me to also add a quick glaze recipe (like a lemon glaze) to drizzle on top?