Description
A soft, buttery blueberry cream cheese crumb cake with a golden cinnamon topping. Perfect for brunch, dessert, or a cozy morning treat.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the Crumb Topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat softened butter, cream cheese, egg, and vanilla until smooth and fluffy (2–3 minutes).
- Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
- Gently fold in the blueberries. If using frozen, toss them in a little flour before folding in.
- Pour the batter into the prepared pan and smooth it evenly.
- Mix the crumb topping ingredients together and sprinkle evenly over the batter.
- Bake for 30–35 minutes, or until the center tests clean with a toothpick.
- Cool for at least 15 minutes before slicing and serving.
Notes
- Add 1 tsp lemon zest to the batter for brightness.
- Frozen blueberries can be used—do not thaw.
- Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- Freeze individual slices wrapped in foil for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry cream cheese cake, blueberry crumb cake, brunch dessert, cream cheese coffee cake