Step-by-Step Instructions
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Make the crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture is crumbly. Set aside.
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Prepare cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
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Make cake batter:
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In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla.
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Gradually mix in dry ingredients until just combined.
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Gently fold in blueberries.
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Assemble: Spread cake batter into a greased 9×13-inch pan. Dollop cream cheese mixture on top and swirl gently with a knife. Sprinkle crumb topping evenly.
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Bake: At 350°F (175°C) for 40–45 minutes, or until golden and a toothpick inserted in the cake portion comes out clean.
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Cool & serve: Enjoy slightly warm with a dusting of powdered sugar.
Serving Suggestions
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With fresh coffee or tea for breakfast.
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As a plated dessert with whipped cream.
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Alongside a fruit salad for a balanced brunch spread.
Pro Tips for Success
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Toss frozen blueberries in 1 tbsp flour to prevent sinking and bleeding.
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For extra flavor, add lemon zest to the cream cheese filling.
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Freeze in individual portions for quick snacks or guests.
Storage
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Room temp: 2 days, covered.
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Fridge: Up to 5 days, airtight container.
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Freezer: Up to 3 months, well wrapped. Thaw overnight before serving.
FAQ
Can I use other berries?
Yes — raspberries, blackberries, or chopped strawberries work well.
Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend.
Can I halve the recipe?
Yes, bake in an 8×8-inch pan and reduce baking time by about 10 minutes.
Conclusion
Sherry’s Blueberry Cream Cheese Crumb Cake is the definition of “worth waking up for.” With its perfect mix of textures, rich flavor, and flexibility, it’s the kind of recipe you’ll come back to again and again — for guests, family, or just yourself with a cup of coffee.
