Description
A moist and tender crumb cake layered with juicy blueberries, a sweet cream cheese swirl, and a golden cinnamon crumb topping. Perfect for breakfast or dessert.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh blueberries
4 oz cream cheese, softened
1/4 cup granulated sugar (for swirl)
1 large egg (for swirl)
1 teaspoon vanilla extract (for swirl)
1/2 cup all-purpose flour (for topping)
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in sour cream until combined, then gradually add dry ingredients. Fold in blueberries gently.
- In another bowl, beat cream cheese, sugar, egg, and vanilla for the swirl until smooth.
- Pour half of the batter into the prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife. Repeat with remaining batter and cream cheese mixture.
- For the crumb topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over cake.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with slight moisture from cream cheese.
- Cool the cake in the pan before slicing and serving.
Notes
Substitute Greek yogurt for sour cream if needed.
Use frozen blueberries without thawing to prevent streaking.
Add lemon zest for a citrusy flavor.
Double the crumb topping for extra crunch.
Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
