Imagine sinking your fork into a heavenly slice of moist, creamy blueberry cake with a crispy, buttery crumb topping that melts in your mouth. This Blueberry Crumb Cake with Cream Cheese is not just a dessert - it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a perfect balance of sweet blueberries, rich cream cheese, and irresistible crumbly texture that will elevate your baking game.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line with parchment paper for easy removal.
- In a large mixing bowl, cream together softened butter, cream cheese, and both white and brown sugars until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in fresh blueberries, taking care not to crush them and distribute them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- For the crumb topping, mix additional flour, brown sugar, and cold butter in a small bowl until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before transferring to a wire rack.
- Once completely cooled, cut into 8 equal squares and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use fresh, ripe blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Room temperature ingredients are key! Make sure your butter, cream cheese, and eggs are at room temperature for smoother mixing and better incorporation.
- Do not overmix the batter. Gentle folding helps maintain a tender crumb and prevents tough cake texture.
- To prevent blueberries from sinking, lightly coat them in a tablespoon of flour before folding into the batter.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before cutting to help it set and make clean, beautiful slices.
- For an extra touch of elegance, dust with powdered sugar or serve with a dollop of whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
