Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) .
Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
Step 2: Make the Crumb Topping
In a medium bowl, combine the flour , sugar , and salt for the crumb topping.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Step 3: Make the Cream Cheese Layer
In a mixing bowl, beat the softened cream cheese and ½ cup sugar together until smooth.
Add the egg and vanilla extract , and mix until fully combined. Set aside.
Step 4: Make the Cake Base
In a large mixing bowl, whisk together the flour , sugar , baking powder , and salt for the cake base.
Add the softened butter and mix until the mixture resembles coarse sand.
Beat in the egg , vanilla extract , and milk until the batter is smooth and well combined.
Gently fold in the blueberries , being careful not to crush them.
Step 5: Assemble the Cake
Spread the cake batter evenly into the prepared baking pan.
Dollop the cream cheese mixture over the cake batter and spread it gently with a spatula to cover most of the surface.
Sprinkle the crumb topping evenly over the cream cheese layer, pressing lightly to adhere.
Step 6: Bake
Bake in the preheated oven for 45–50 minutes , or until the top is golden brown and a toothpick inserted into the center comes out clean (some melted blueberry juices are okay).
Step 7: Cool and Serve
Let the cake cool in the pan for 15–20 minutes before slicing.
Serve warm or at room temperature. Optionally, dust with powdered sugar for an extra touch of elegance.
Tips for Success
Use Cold Butter for the Crumb Topping : Cold butter creates a flaky, crumbly texture in the topping.
Don’t Overmix the Batter : Mix just until combined to avoid a dense cake.
Frozen Blueberries Work Too : If using frozen berries, toss them in a little flour before folding them into the batter to prevent them from sinking.
Storage : Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days .
Freeze for Later : Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.
Perfect Pairings
. This Blueberry Cream Cheese Crumb Cake pairs beautifully with:
Coffee or Tea : Serve with a warm cup of coffee, tea, or chai latte for a cozy treat.
Fresh Fruit : Add a side of sliced strawberries, raspberries, or peaches for a refreshing contrast.
Whipped Cream or Ice Cream : Top with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Sparkling Beverages : Pair with sparkling water or lemonade for a light, bubbly touch.
Nutritional Information (Per Serving, Approx.)
(Based on 10 servings)
Calories : ~320 kcal
Protein : ~5g
Carbohydrates : ~40g
Fat : ~16g
Fiber : ~1g
Note: Nutritional values may vary based on specific brands and portion sizes.
Final Thoughts
This Blueberry Cream Cheese Crumb Cake is a show-stopping dessert (or breakfast!) that’s as beautiful as it is delicious. The combination of a buttery crumb topping, creamy cheesecake layer, and juicy blueberries creates a dessert that’s rich, moist, and full of flavor. Whether you’re serving it for a special occasion or simply craving something sweet, this cake is sure to satisfy.
The best part? It’s endlessly customizable, so you can tweak the flavors, adjust the toppings, or pair it with different accompaniments to make it your own. So grab your ingredients, layer those goodies, and get ready to enjoy a cake that’s as fun to make as it is to eat.
