👩🍳 Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch pan with parchment paper.
- Make the Crumb Topping:
- In a bowl, mix flour, sugar, cinnamon, and salt.
- Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- Prepare Cream Cheese Layer:
- Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Prepare Cake Batter:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix in sour cream.
- Gradually fold in dry ingredients until just combined.
- Assemble the Cake:
- Spread half of the cake batter into the pan.
- Carefully spread cream cheese mixture over it.
- Spoon remaining cake batter on top (it can be dolloped and gently spread).
- Sprinkle blueberries evenly over the top.
- Finish with crumb topping.
- Bake:
- Bake 45–50 minutes, until a toothpick inserted comes out clean (some crumbs may stick — that’s okay!).
- Cool completely before slicing.
💡 Tips
- Use fresh blueberries if possible; frozen work too, just toss in a little flour to prevent sinking.
- For extra flavor, add a tsp of lemon zest to the cream cheese layer.
- Store covered at room temperature for 1–2 days or in the fridge for up to 4 days.
If you want, I can also give you a mini muffin version of this Blueberry Cream Cheese Crumb Cake — perfect for parties or grab-and-go breakfasts!
Do you want me to do that?
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