This cake is a blissful intersection of luscious creaminess and fruity brightness, crowned with a buttery crumb topping that elevates the texture to rustic perfection. Designed as a layered delight, it begins with a tender, moist base infused with vanilla and balanced sweetness, transitions into a creamy center enriched with tangy cream cheese, and finishes with the comforting crunch of a golden crumb speckled with blueberries.
The inclusion of blueberries adds a functional nutrition layer—they’re loaded with antioxidants and polyphenols that aid cognitive function and fight inflammation. Cream cheese provides a satisfying richness while supporting bone health with calcium and vitamin A. Even the crumb topping, typically thought of as a guilty pleasure, gains balance when made with high-quality butter and minimal sugar.
This recipe is ideal for brunches, tea-time indulgences, or as a seasonal centerpiece during berry harvest months. It reflects your gift for nurturing through food, blending structure, flavor harmony, and subtle nutritional benefit.
🧂 INGREDIENTS
For the base batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2–3 tbsp milk (optional, to loosen batter if thick)
Cream cheese layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Crumb topping:
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- ½ cup fresh or frozen blueberries (if frozen, do not thaw)
📝 INSTRUCTIONS
- Prepare Your Pan & Oven
Preheat your oven to 175°C (350°F). Grease and line an 8-inch square or round baking pan with parchment paper. This ensures even baking and easy release later. - Make the Cake Batter
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter and blend using a hand mixer until a sandy texture forms—this technique ensures a tender crumb. Add eggs and vanilla extract, beating until smooth. If batter feels thick, incorporate 2–3 tablespoons of milk to loosen it slightly. Pour and spread the batter evenly into your prepared pan. - Create the Cream Cheese Layer
In another bowl, beat cream cheese until fluffy. Add sugar, egg, and vanilla extract and whip until smooth and creamy. Spread this mixture carefully over the base layer, using a spatula to avoid disrupting the bottom. - Prepare the Crumb Topping
In a small bowl, mix flour and sugar. Add cold cubed butter and blend using fingertips or a pastry cutter until pea-sized crumbs form. Sprinkle blueberries over the cream cheese layer, then top generously with the crumb mix—press gently to anchor the crumb into the cheese without flattening. - Bake the Cake
Place the pan in the center of your oven and bake for 45–55 minutes. The top should be golden brown, and the center should jiggle only slightly. You can test with a toothpick inserted into the cake portion (not the cream cheese layer)—it should come out clean. - Cool & Serve
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. For best texture and flavor, refrigerate for at least 2 hours or serve chilled. Garnish with a few extra fresh blueberries or a light dusting of powdered sugar if desired.