Description
π« Enjoy a delightful combination of tender cake, creamy cheese filling, fresh blueberries, and a crunchy cinnamon crumb topping.
π° Perfect for breakfast, dessert, or a special treat with your favorite coffee or tea.
Ingredients
1 ΒΌ cups (150g) all-purpose flour (crumb topping)
Β½ cup (110g) packed brown sugar (crumb topping)
ΒΎ teaspoon ground cinnamon (crumb topping)
8 tablespoons (1 stick, 115g) cold unsalted butter, cut into small pieces (crumb topping)
8 ounces (226g) cream cheese, at room temperature (cheese filling)
β
cup (65g) granulated sugar (cheese filling)
2 tablespoons fresh lemon juice (optional, cheese filling)
2 large eggs (cheese filling)
1 tablespoon (8g) all-purpose flour (cheese filling)
Β½ teaspoon vanilla extract (optional, cheese filling)
1 Β½ cups (190g) all-purpose flour (cake)
1 Β½ teaspoons baking powder (cake)
ΒΌ teaspoon salt (cake)
Β½ cup (115g) unsalted butter, softened (cake)
β
cup (135g) granulated sugar (cake)
2 large eggs (cake)
1 Β½ teaspoons vanilla extract (cake)
Β½ cup (120ml) milk (cake)
1 pint (about 2 cups or 300g) fresh or frozen blueberries
Instructions
1. Preheat the oven to 350Β°F (175Β°C). Grease and flour a 10-inch springform pan or an 8Γ8-inch square baking pan.
2. In a bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside.
3. Beat the cream cheese and eggs for the cheese filling until creamy. Add sugar, lemon juice (if using), vanilla extract (if using), and flour; mix until smooth and silky. Set aside.
4. In a bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
7. Spread the batter evenly in the prepared pan, building up the sides slightly if possible.
8. Sprinkle half the blueberries evenly over the batter.
9. Pour and spread the cream cheese filling evenly over the blueberries.
10. Top with remaining blueberries.
11. Sprinkle the crumb topping evenly over the surface, pressing gently.
12. Bake for 60 to 70 minutes (about 45-50 minutes for smaller pans) until golden brown and a toothpick inserted near the center has a few moist crumbs (avoid the cream cheese layer).
13. Let the cake cool in the pan on a wire rack for at least 30 minutes.
14. For best results, chill the cake for 1 hour before slicing to get clean cuts.
Notes
π§ Use softened butter and room temperature eggs and cream cheese for smooth mixing and a light texture.
βοΈ Use frozen blueberries straight from the freezer without thawing to prevent streaks and moisture.
π Add lemon zest or juice to brighten the flavor and add a fresh note.
- Prep Time: 15 minutes
- Chilling time: 1 hour
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 35g
- Sodium: 172mg
- Fat: 28.8g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8.4g
- Cholesterol: 147mg
Keywords: Moist, Blueberry, Cream Cheese, Crumb Cake