Sherry’s Blueberry Cream Cheese Crumb Cake

Description:

Sherry’s Blueberry Cream Cheese Crumb Cake is a luscious, bakery-style treat featuring a soft, buttery cake base layered with tangy cream cheese, juicy blueberries, and a sweet crumbly streusel topping. Perfect for brunch, tea time, or dessert, this cake blends richness and fruitiness in every bite.

📝 Ingredients for Sherry’s Blueberry Cream Cheese Crumb Cake

For the Cake Batter:

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup whole milk

For the Cream Cheese Layer:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 egg yolk

• 1/2 tsp vanilla extract

For the Blueberry Layer:

• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

• 1 tbsp all-purpose flour (optional, to coat berries and prevent sinking)

For the Crumb Topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 tsp cinnamon

• 1/4 cup unsalted butter, melted

👨‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or square baking pan.

2. Make the cake batter:

   • Cream butter and sugar until light and fluffy.

   • Add eggs one at a time, then vanilla.

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

   • Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.

   • Spread into prepared pan.

3. Make cream cheese layer:

   • Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

   • Gently spread over the cake batter.

4. Add blueberries:

   • Toss blueberries with 1 tbsp flour (optional) and sprinkle evenly over the cream cheese layer.

5. Make crumb topping:

   • Mix flour, sugars, cinnamon, and melted butter until crumbly.

   • Sprinkle over blueberries.

6. Bake for 45–55 minutes or until the top is golden and a toothpick inserted comes out clean (cream cheese may cling slightly).

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

📝 Notes:

• Using frozen blueberries? No need to thaw—just coat with flour to prevent excess moisture.

• For a lemony twist, add 1 tsp lemon zest to the cream cheese layer.

• Best served slightly warm or at room temperature.

💡 Tips:

• Don’t overmix the cake batter to keep it tender.

• Use a springform pan for easy removal and a clean presentation.

• Store leftovers in the fridge (because of the cream cheese layer) for up to 4 days.

🍽 Servings:

Makes 8–10 generous servings

📊 Nutritional Info (per serving, approx.):

• Calories: 370

• Protein: 5g

• Fat: 20g

• Carbs: 42g

• Sugar: 24g

• Fiber: 2g

• Calcium: 6% DV

(Values may vary based on specific ingredients used.)

✅ Benefits:

• Rich in flavor with multiple textures (creamy, fruity, crumbly).

• Great make-ahead dessert that tastes even better the next day.

• Blueberries provide antioxidants and vitamin C.

• Versatile – can be served for breakfast, dessert, or tea.

❓Q&A Section:

Q: Can I use other berries?
A: Yes! Raspberries or chopped strawberries work well too. Just keep total berry volume around 1 1/2 cups.

Q: Can this cake be frozen?
A: Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or microwave for a quick treat.

Q: Can I make it gluten-free?
A: Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Q: What’s the best way to serve this?
A: Slightly warm, dusted with powdered sugar or served with a dollop of whipped cream.