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Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake: A Sweet Brunch Delight

This Blueberry Cream Cheese Crumb Cake combines light cake with creamy cheesecake, making it the perfect brunch treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a 1:1 gluten-free flour for a gluten-free option
  • 1 cup granulated sugar brown sugar can be used for a richer flavor
  • 2 teaspoons baking powder must be fresh for optimal results
  • 1/2 teaspoon salt enhances the sweetness
  • 1/2 cup butter can be substituted with plant-based butter for a dairy-free version
  • 1 cup milk use any plant-based milk for a dairy-free option
  • 1 large egg use a flax egg as a vegan substitute
  • 2 teaspoons vanilla extract
For the Cream Cheese Layer
  • 8 ounces cream cheese can use non-dairy cream cheese for a dairy-free option
  • 1 cup fresh or frozen blueberries no need to thaw frozen blueberries
For the Crumb Topping
  • 1/2 cup brown sugar adds sweetness and richness
  • 1 teaspoon cinnamon brings a warming spice
  • 1 tablespoon additional flour for tossing with blueberries to prevent sinking

Equipment

  • mixing bowl
  • 9x9-inch baking pan
  • Pastry cutter
  • oven

Method
 

General Instructions
  1. Prepare the Crumb Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Chill for at least 20 minutes.
  2. Mix the Cream Cheese Layer: In a separate bowl, beat cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  3. Make the Cake Batter: Cream together softened butter and granulated sugar until fluffy. Add in the egg and vanilla extract, mixing until well combined. Incorporate flour, baking powder, salt, and milk.
  4. Assemble the Cake Base: Preheat your oven to 350°F (175°C). Grease a baking pan with butter or non-stick spray. Spread half of the cake batter evenly in the prepared pan.
  5. Add the Cream Cheese Mixture: Dollop the cream cheese mixture over the layer of cake batter, then swirl it gently into the batter.
  6. Distribute the Blueberries: Toss blueberries with a tablespoon of flour and evenly distribute over the cream cheese layer.
  7. Sprinkle the Crumb Topping: Sprinkle the chilled crumb topping generously over the blueberries.
  8. Bake the Cake: Place the cake in the oven and bake for 45-55 minutes, or until a toothpick comes out clean.
  9. Cool and Serve: Allow to cool completely in the pan for at least an hour before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Notes

Ensure cream cheese is at room temperature for easy mixing. Tossing blueberries in flour keeps them from sinking.

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