Sherry’s Blueberry Cream Cheese Crumb Cake

Sherry’s Blueberry Cream Cheese Crumb Cake

Ingredients

For the Crumb Base & Topping:

• 1 cup all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• ¼ cup sugar
• 1 large egg
• ½ tsp vanilla extract

For the Blueberry Layer:

• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tsp cornstarch (optional, helps thicken the berry layer)
• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C).
   • Grease and lightly flour an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
2. Make the Crumb Mixture
   • In a medium bowl, mix together flour, sugar, baking powder, and salt.
   • Add the softened butter and blend using a fork or pastry cutter until the mixture becomes crumbly and resembles coarse sand.
   • Press about ⅔ of this mixture firmly into the bottom of the prepared baking pan to form the crust.
   • Reserve the remaining ⅓ for the topping.
3. Prepare the Cream Cheese Filling
   • In another bowl, beat the cream cheese, ¼ cup sugar, egg, and vanilla extract until smooth and creamy.
   • Spread this mixture evenly over the crumb crust.
4. Add the Blueberries
   • In a small bowl, toss the blueberries with cornstarch and lemon juice (if using).
   • Spoon the berries evenly over the cream cheese layer.
5. Add the Crumb Topping
   • Sprinkle the remaining crumb mixture evenly over the top.
6. Bake
   • Bake for 40–45 minutes, or until the top is lightly golden and the center is set.
   • Cool completely in the pan on a wire rack.
7. Chill and Serve
   • For best flavor and clean slices, chill the cake for at least 1–2 hours before cutting.
   • Serve plain, dusted with powdered sugar, or with a dollop of whipped cream.

Tips

• You can substitute blueberries with raspberries or blackberries.
• For extra richness, drizzle with a simple vanilla glaze (mix powdered sugar + milk + a touch of vanilla).
• Store leftovers covered in the fridge for up to 4 days — it tastes even better the next day!