Sherry’s Blueberry Cream Cheese Crumb Cake

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A beautifully layered dessert featuring a tender cake base, sweetened cream cheese filling, juicy blueberries, and a crisp cinnamon crumb topping—absolutely irresistible.

Why You’ll Fall in Love with This Cake

  • Cream cheese swirl adds tang and richness

  • Bursting blueberries provide fresh, fruity bites

  • Buttery crumb topping lends delightful texture

  • Ready in under an hour using simple ingredients with maximum impact

Ingredients

For the Cake Base

  • 1 cup all‑purpose flour

  • ½ cup granulated sugar

  • 1 tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • 1 large egg

  • 1 tsp vanilla extract

  • Optional: ¼ cup milk (in some versions)

For the Cream Cheese Layer

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 large egg (or egg yolk per variant)

  • ½ tsp vanilla extract and optional lemon zest

Blueberries

  • 1 cup fresh or frozen blueberries

  • Toss with 1 tsp flour to avoid sinking

Crumb Topping

  • ½ cup brown sugar

  • ¼ cup all‑purpose flour

  • 1 tsp ground cinnamon

  • ¼ cup cold unsalted butter, diced

  • Pinch of salt (optional)

🕒 Prep & Bake Time

  • Prep: ~15 minutes

  • Bake: 30–35 minutes (some versions up to 45–55 min)

  • Total: about 50 minutes

Step‑by‑Step Instructions

  1. Preheat & prep
    Preheat oven to 350°F (175°C). Grease or line a 9” pan (round, square, or springform foiled base).

  2. Cake base
    In one bowl, whisk together flour, sugar, baking powder, and salt. In another, beat butter, egg, and vanilla (plus milk if using) until smooth. Combine gently.

  3. Cream cheese layer
    Beat cream cheese with sugar, egg (or yolk), and vanilla (lemon zest optional) until smooth and creamy.

  4. Fold in blueberries
    Gently fold in blueberries—coated in flour if frozen—to keep them from sinking.

  5. Layer the cake
    Spread the cake batter evenly into the prepared pan. Spoon over the cream cheese mixture. Scatter blueberries atop if not included earlier.

  6. Add crumb topping
    Mix brown sugar, flour, cinnamon, and cold butter until coarse crumbs form. Sprinkle evenly over the cake layers.

  7. Bake
    Bake 30–35 minutes or until a toothpick comes out clean and the top is golden and set. For versions with extra crumb, bake up to 45 min, tenting if needed to prevent over‑browning.

  8. Cool & serve
    Let cake rest in pan for at least 10–15 minutes. Slice warm or at room temperature. Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar if desired.

Pro Tips & Variations

  • Frozen berries? Coat them in flour to prevent sinking.

  • Don’t overmix the batter to maintain a light crumb.

  • If crumb topping feels dry, use softer butter to ensure moist clumps.

  • Make it lemony by adding zest to cake batter and cream cheese layer.

  • Add nuts: Stir in chopped walnuts or pecans to the topping for extra crunch.

  • Double the recipe: Use a 9×13‑inch pan; bake closer to 40–45 minutes.

Storage & Serving Suggestions

  • Store in an airtight container at room temp up to 3 days, refrigerate up to 5 days.

  • Freeze slices or whole for up to 2 months; thaw overnight. Warm in oven or microwave before serving.

  • Serve warm with coffee, fruit salad, or tea. A scoop of ice cream or drizzle of lemon glaze complements beautifully.

Final Thoughts

Sherry’s Blueberry Cream Cheese Crumb Cake blends comforting textures and bright flavors into each slice. It’s simple enough for everyday baking yet special enough for celebrations. Whether served at breakfast, brunch, or dessert time—this cake is a guaranteed crowd-pleaser. Warm, tender, and topped with crumbly sweetness—it’s more than a cake; it’s a slice of homemade joy.

Let me know if you’d like a printable recipe card, vegan adaptation, or gluten‑free swap options!

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