Sherry’s Blueberry Cream Cheese Crumb Cake

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Sherry’s Blueberry Cream Cheese Crumb Cake

A soft vanilla cake layered with creamy filling, juicy berries, and a buttery crumb topping

Introduction

This Blueberry Cream Cheese Crumb Cake is a comforting, bakery-style dessert that’s perfect for sharing. A tender vanilla cake forms the base, topped with a smooth cream cheese layer, bursts of blueberries, and a golden cinnamon crumb topping. It’s ideal for brunch tables, afternoon coffee breaks, or as a make-ahead dessert for gatherings.

⏱️ Time & Yield

  • Preparation Time: 25 minutes

  • Baking Time: 35–50 minutes (depending on pan size)

  • Cooling Time: 1 hour

  • Total Time: About 2 hours

  • Servings: 12–15 slices

🧾 Ingredients

Cake Batter

(Fits a 9×13-inch pan or an 8-inch square dish)

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup milk

  • 1½ cups fresh or frozen blueberries

Cream Cheese Layer

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 egg

  • ½ teaspoon vanilla extract

Crumb Topping

  • ½ cup all-purpose flour

  • ¼ cup brown sugar

  • ¼ cup cold butter, cubed

  • ½ teaspoon ground cinnamon

👩‍🍳 Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch baking pan or an 8-inch square dish. Set aside.

2. Make the Cake Batter

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix gently just until combined.

Carefully fold in the blueberries, taking care not to crush them.

Spread the batter evenly into the prepared pan.

3. Prepare the Cream Cheese Layer

In a medium bowl, beat the cream cheese until smooth.

Add the sugar, egg, and vanilla extract. Mix until creamy and well blended.

Spoon the cream cheese mixture over the cake batter. Use a knife to gently swirl if desired, or leave it layered.

4. Make the Crumb Topping

In a small bowl, combine the flour, brown sugar, and cinnamon.

Add the cold butter cubes and work them into the mixture using your fingers or a pastry cutter until small clumps form.

Sprinkle the crumb topping evenly over the cream cheese layer.

5. Bake

Bake uncovered:

  • 45–50 minutes for a 9×13-inch pan

  • 35–40 minutes for an 8-inch square pan

The top should be lightly golden and set.

Remove from the oven and allow the cake to cool completely before slicing. This helps the layers set neatly.

🍽️ Serving Suggestions

  • Serve at room temperature or slightly chilled

  • Pair with tea or coffee

  • Dust lightly with powdered sugar before serving if desired

💡 Helpful Tips & Variations

  • Nutty crunch: Add chopped walnuts or pecans to the crumb topping

  • Citrus touch: Stir 1 teaspoon lemon zest into the batter for added brightness

  • Berry swap: Use raspberries or blackberries in place of blueberries

  • Gentle mixing: Stir just until combined for a soft, tender cake

🧊 Storage

  • Store covered in the refrigerator for up to 3 days

  • Individual slices may be wrapped and frozen for up to 3 months

  • Thaw overnight in the refrigerator before serving

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