Blueberry Cream Cheese Crumb Cake

By Patti Jones
@patticake1057

This is delicious! The recipe is a bit detailed, but oh so worth it! I won 2nd Prize at the Burlington County Farm Fair here in NJ in the Cake Division two weeks ago. I hope you enjoy it!

Rating:

★★★★★ 3 votes

Comments:

25 Comments

Serves:

You can get about 16-20 pieces depending upon how big the pieces are!!

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! This blueberry crumb cake is delightful. The cake dense and slightly sweet. You get a great surprise when you bite in and taste the cream cheese and blueberries in the middle. The crumb topping adds a little crunch. This will be great for breakfast, brunch or even dessert if you don't like overly sweet desserts.

Ingredients

2: 8 - ounce blocks of regular cream cheese
1/2 c: granulated sugar
1 tsp: pure vanilla extract
1 large: egg
3 c: all-purpose flour
1 tsp: baking powder
1/2 tsp: baking soda
1/2 tsp: salt
1/2 c: (1 stick) softened unsalted butter
1 c: granulated sugar
4 large: eggs
1 tsp: pure vanilla extract
1 c: sour cream
1 pt: fresh blueberries
3 Tbsp: cold butter
1/4 c: all-purpose flour
1/4 c: granulated sugar

Step-By-Step

1Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.

2Once creamed, add vanilla and egg. Set aside.

3For the cake, in another bowl combine flour, baking powder, baking soda, and salt.

4In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.

5Add the flour mixture alternately with the sour cream into the wet batter until well blended.

6Pour half the batter into a well-greased 9x13 pan.

7Spread the cream cheese filling over the batter.

8Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.

9For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.

10Sprinkle the crumb topping over the top of the cake.
Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!