a Blueberry Cream Cheese Crumb Cake (also called blueberry cream cheese coffee cake). Here’s a full, detailed recipe you can follow:
🫐 Blueberry Cream Cheese Crumb Cake
🧁 Ingredients
For the Cake Batter:
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) sour cream (or plain Greek yogurt)
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¼ cup (60ml) milk
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2 cups (300g) fresh or frozen blueberries (do not thaw if frozen)
For the Cream Cheese Layer:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) granulated sugar
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1 egg yolk
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½ tsp vanilla extract
For the Crumb Topping:
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¾ cup (95g) all-purpose flour
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½ cup (100g) granulated sugar
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½ tsp cinnamon (optional)
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¼ cup (60g) unsalted butter, melted
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease and line an 8×8-inch baking pan with parchment paper.
2️⃣ Make the Crumb Topping
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Mix flour, sugar, and cinnamon.
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Stir in melted butter until crumbly.
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Set aside.
3️⃣ Make the Cream Cheese Filling
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Beat cream cheese and sugar until smooth.
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Mix in egg yolk and vanilla.
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Set aside.
4️⃣ Make the Cake Batter
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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In another bowl, cream butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, then vanilla.
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Mix in sour cream and milk.
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Gradually add dry ingredients.
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Gently fold in blueberries.
5️⃣ Assemble
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Spread half of the cake batter in the pan.
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Spread cream cheese mixture evenly on top.
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Add remaining cake batter (gently spread).
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Sprinkle crumb topping evenly over the top.
6️⃣ Bake
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese is okay).
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Let cool completely before slicing (this helps it set properly).
❄️ Storage
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Store in refrigerator up to 5 days.
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Can be frozen for up to 2 months.
If you’d like, I can also give you:
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A lighter/low-sugar version
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A lemon blueberry version 🍋
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Or a gluten-free version
Just tell me 😊