Sherry’s Blueberry Cream Cheese Crumb Cake: The Ultimate Breakfast or Dessert Treat!

Introduction

• If you're searching for a breakfast or dessert that strikes the perfect balance between fruity, creamy, and crumbly, look no further than Sherry’s Blueberry Cream Cheese Crumb Cake. It's a delightful marriage of juicy blueberries, rich cream cheese filling, and a golden cinnamon crumb topping that melts in your mouth.

• Whether you're serving it for brunch, taking it to a potluck, or indulging in a slice with your afternoon coffee, this cake is sure to become a family favorite. Let’s dive into what makes it so special.

Ingredients

For the Crumb Topping:

• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• Pinch of salt

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. Prepare the crumb topping: Mix melted butter with flour, brown sugar, cinnamon, and salt. Set aside.
3. Make the cream cheese filling: Beat softened cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
4. Cream the butter and sugar for the cake until light and fluffy.
5. Add eggs and vanilla extract and beat until combined.
6. Whisk dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
7. Mix wet and dry: Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
8. Fold in blueberries gently with a spatula to avoid smashing them.
9. Assemble the cake: Spread the cake batter in the prepared pan. Drop spoonfuls of cream cheese filling on top and gently swirl it into the batter.
10. Top with crumb mixture evenly across the top.
11. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
12. Cool before serving. Let the cake rest for 15 minutes before slicing.

Tips for the Best Blueberry Cream Cheese Crumb Cake

• • Use room-temperature ingredients for smoother mixing and better texture.
• • Toss blueberries in a little flour to prevent them from sinking to the bottom.
• • Do not overmix the batter to keep the cake light and fluffy.
• • You can substitute other berries like raspberries or blackberries if preferred.

Creative Variations

• Swap blueberries with strawberries or peaches for a seasonal twist.

• Add lemon zest to the cream cheese filling for extra brightness.

• Use almond extract instead of vanilla for a nutty aroma.

Storage and Serving

• • Store leftovers in an airtight container in the refrigerator for up to 5 days.
• • Serve cold, at room temperature, or slightly warmed with a scoop of vanilla ice cream.
• • This cake also freezes well—just wrap individual slices tightly and freeze for up to 2 months.

Conclusion

• Sherry’s Blueberry Cream Cheese Crumb Cake combines the tartness of fresh blueberries, the richness of cream cheese, and the irresistible crunch of a buttery crumb topping.

• Whether you're enjoying it for breakfast, a midday snack, or a crowd-pleasing dessert, this cake is a must-bake for any occasion. Make it once, and it’s bound to become a staple in your kitchen.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes, just make sure not to thaw them first to prevent too much moisture in the batter.

2. What if I don’t have a 9x13 pan?

You can use two 8x8 pans or bake in muffin tins for individual portions (adjust baking time accordingly).

3. Can I skip the cream cheese layer?

Yes, but it adds richness and texture. The cake will still be delicious with just the blueberries and crumb topping.

4. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of regular flour.

5. How do I prevent the crumb topping from burning?

If it starts to brown too quickly, loosely tent the cake with aluminum foil during the last 10–15 minutes of baking.