Ah yes — Sherry’s Blueberry Cream Cheese Crumb Cake 🫐🧀
This is a luscious, tender cake with a creamy cheesecake layer, juicy blueberries, and a buttery crumb topping — perfect for brunch, dessert, or a sweet snack with coffee or tea.
🫐 Sherry’s Blueberry Cream Cheese Crumb Cake
Ingredients (9×13-inch pan):
Cake Layer:
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1/2 cup (115 g) unsalted butter, softened
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1 cup (200 g) sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups (190 g) all-purpose flour
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup (120 ml) buttermilk
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1–1 1/2 cups fresh or frozen blueberries
Cream Cheese Layer:
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8 oz (225 g) cream cheese, softened
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1/4 cup (50 g) sugar
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1 tsp vanilla extract
Crumb Topping:
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1/2 cup (60 g) all-purpose flour
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1/3 cup (65 g) brown sugar, packed
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1/4 cup (55 g) unsalted butter, cold, cubed
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1/2 tsp cinnamon
Instructions:
1. Preheat oven:
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350°F (175°C)
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Grease and flour a 9×13-inch pan.
2. Make crumb topping:
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In a small bowl, combine flour, brown sugar, and cinnamon.
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Cut in cold butter until mixture is crumbly. Set aside.
3. Make cream cheese layer:
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Beat cream cheese, sugar, and vanilla until smooth. Set aside.
4. Make cake batter:
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs and vanilla.
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In another bowl, whisk flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients alternately with buttermilk, mixing until smooth.
5. Assemble:
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Pour half the cake batter into prepared pan.
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Spread cream cheese layer evenly over the batter.
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Pour remaining cake batter gently on top (can dollop and swirl slightly).
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Sprinkle crumb topping evenly over the cake.
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Gently scatter blueberries on top if desired.
6. Bake:
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Bake 40–45 minutes until a toothpick inserted in the cake (avoiding the cream cheese layer) comes out clean.
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Let cool before slicing.
🌟 Tips for Best Results:
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Fresh or frozen blueberries both work; if frozen, don’t thaw to prevent extra moisture.
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Swirl the top slightly for a marbled cream cheese effect.
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For extra flavor, add lemon zest to the cream cheese layer.
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Store in the fridge if not serving immediately — cream cheese layer keeps it moist.
I can also create a mini muffin version of this cake — perfect for grab-and-go breakfasts or brunch, keeping the blueberry and cream cheese swirl intact.