blueberry cream cheese crumb cake

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Blueberry Cream Cheese Crumb Cake: A Buttery, Tangy Delight

Introduction

Indulge in the perfect balance of sweet, tart, and buttery flavors with this Blueberry Cream Cheese Crumb Cake! Featuring a moist vanilla cake layer swirled with creamy cheesecake filling, juicy blueberries, and a crunchy streusel topping, this dessert is ideal for brunches, tea time, or a comforting homemade treat.

Origin & Cultural Significance

  • Crumb cakes trace their roots to German Streuselkuchen (streusel cake), brought to America by immigrants.
  • Cream cheese became popular in the U.S. in the 20th century, leading to New York-style cheesecakes and coffee cakes.
  • Blueberries, native to North America, add a burst of freshness, making this cake a summer favorite.

This recipe merges classic baking traditions into a crowd-pleasing modern dessert—equally at home at breakfast or dessert tables.

Ingredients & Quantities

For the Crumb Topping:

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ½ cup unsalted butter, melted

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ½ cup sour cream (or Greek yogurt)
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Optional Additions

  • Lemon zest (1 tsp) for brightness.
  • Almond extract (¼ tsp) in the batter for depth.
  • White chocolate chips in the streusel for extra sweetness.
  • Swap blueberries for raspberries or blackberries.

Tips for Success

✅ Use room-temperature ingredients for smoother mixing.
✅ Toss blueberries in 1 tbsp flour to prevent sinking.
✅ For taller layers, bake in an 8-inch square pan.
✅ Don’t overmix the batter—keep it tender.
✅ Check doneness with a toothpick (should come out clean).

Step-by-Step Instructions

1. Make the Crumb Topping:

  • Mix flour, sugars, and cinnamon. Stir in melted butter until clumps form. Set aside.

2. Prepare Cream Cheese Filling:

  • Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

3. Make the Cake Batter:

  • Whisk dry ingredients (flour, baking powder, baking soda, salt).
  • Cream butter and sugar, then add eggs, sour cream, and vanilla.
  • Fold in dry ingredients gently, then stir in blueberries.

4. Assemble & Bake:

  • Spread batter in a greased 9×9-inch pan.
  • Dollop cream cheese filling on top and swirl gently.
  • Sprinkle crumb topping evenly.
  • Bake at 350°F (175°C) for 45–50 minutes. Cool before slicing.

Description

This cake is moist and buttery with pockets of tangy cream cheese, bursts of juicy blueberries, and a crisp cinnamon streusel topping. Serve it warm with coffee or a scoop of vanilla ice cream!

Nutritional Information (per serving, approx.)

  • Calories: ~380
  • Fat: 20g
  • Carbs: 45g
  • Protein: 5g
  • Sugar: 25g

(Varies based on substitutions.)

Conclusion & Recommendation

A perfect hybrid of coffee cake and cheesecake, this dessert is versatile enough for:
☕ Brunch gatherings
🎂 Potlucks and bake sales
🍦 Summer picnics (pair with ice cream!)

Pro tip: Double the recipe for a 9×13-inch pan to feed a crowd!

Embracing Healthful Indulgence

For a lighter twist:

  • Use whole wheat flour or almond flour (1:1 ratio).
  • Substitute low-fat cream cheese and Greek yogurt.
  • Reduce sugar by ¼ cup (blueberries add natural sweetness).

Final Thought

With its irresistible layers of flavor and texture, this Blueberry Cream Cheese Crumb Cake is sure to become a family favorite. Bake it, share it, and watch it disappear!

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