blueberry cream cheese crumb cake

★★★★★ 4 Reviews
patticake1057 avatar
By Patti Rahilly- Jones
from Wrightstown, NJ

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!

Blue Ribbon Recipe

Yum! This blueberry crumb cake is delightful. The cake is 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.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves You can get about 16-20 pieces depending upon how big the pieces are!!
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For blueberry cream cheese crumb cake

  • FOR THE FILLING
  • 2
    8 - ounce blocks of regular cream cheese
  • 1/2 c
    granulated sugar
  • 1 tsp
    pure vanilla extract
  • 1 lg
    egg
  • FOR THE CAKE:
  • 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 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 c
    sour cream
  • 1 pt
    fresh blueberries
  • FOR THE CRUMB TOPPING:
  • 3 Tbsp
    cold butter
  • 1/4 c
    all-purpose flour
  • 1/4 c
    granulated sugar

How To Make blueberry cream cheese crumb cake

  • 1
    Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
  • 2
    Once creamed, add vanilla and egg. Set aside.
  • 3
    For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
  • 4
    In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
  • 5
    Add the flour mixture alternately with the sour cream into the wet batter until well blended.
  • 6
    Pour half the batter into a well-greased 9x13 pan.
  • 7
    Spread the cream cheese filling over the batter.
  • 8
    Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
  • 9
    For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
  • 10
    Sprinkle 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!
  • 11
    Let cool, cut and enjoy!!
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