Sherry’s Blueberry Cream Cheese Crumb Cake: The Ultimate Breakfast or Dessert Treat!

 

Moist, buttery cake swirled with a luscious cream cheese layer, studded with juicy blueberries, and topped with a cinnamon-brown sugar crumb—this coffee cake hybrid is perfect for brunch, potlucks, or sweet cravings!
Why You’ll Love It
Creamy, fruity, and crunchy (all textures in one bite!)
Great for using fresh or frozen blueberries
Freezer-friendly (make ahead for guests!)
AdSense goldmine (brunch desserts = high RPM!)

Ingredients (Serves 12)
For the Crumb Topping:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup cold butter, cubed

For the Cream Cheese Layer:
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract

For the Cake:
• 1 ½ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 ½ cups blueberries (fresh or frozen)

 Step-by-Step
1. Make the Crumb Topping
Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.

2. Prepare the Cream Cheese Layer
① Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.

3. Make the Cake Batter
Whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar, then add eggs, sour cream, and vanilla.
Gradually mix in dry ingredients. Fold in blueberries.

4. Layer & Bake
Spread cake batter in a greased 9×13” pan.
Dollop cream cheese mixture on top and swirl gently.
Sprinkle crumb topping evenly.
Bake at 350°F (175°C) for 40-45 mins until golden.

5. Cool & Serve!
️ Best served slightly warm with a dusting of powdered sugar.

Pro Tips for the Best Cake
Extra juicy berries? Toss frozen blueberries in 1 tbsp flour first.
More zing? Add 1 tsp lemon zest to the cream cheese layer.
 Make ahead? Freeze up to 3 months (thaw overnight).

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