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

Why You’ll Love It

✅ Creamy, fruity, and crunchy (all textures in one bite!)

✅ Great for using fresh or frozen blueberries

✅ Freezer-friendly (make ahead for guests!)

✅ AdSense goldmine (brunch desserts = high RPM!)

Ingredients (Serves 12)

• ½ cup flour

• ½ cup brown sugar

• 1 tsp cinnamon

• ¼ cup cold butter, cubed

For the Cream Cheese Layer:

• 8 oz cream cheese, softened

• ¼ cup sugar

• 1 egg

• ½ tsp vanilla extract

For the Cake:

• 1 ½ cups flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup butter, softened

• ¾ cup sugar

• 2 eggs

• ½ cup sour cream

• 1 tsp vanilla extract

• 1 ½ cups blueberries (fresh or frozen)

Step-by-Step

1. Make the Crumb Topping

① Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.

2. Prepare the Cream Cheese Layer

① Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.

3. Make the Cake Batter

① Whisk flour, baking powder, baking soda, and salt.

② In another bowl, cream butter and sugar, then add eggs, sour cream, and vanilla.

③ Gradually mix in dry ingredients. Fold in blueberries.

4. Layer & Bake

① Spread cake batter in a greased 9×13” pan.

② Dollop cream cheese mixture on top and swirl gently.

③ Sprinkle crumb topping evenly.

Bake at 350°F (175°C) for 40-45 mins until golden.

5. Cool & Serve!

Best served slightly warm with a dusting of powdered sugar.

Pro Tips for the Best Cake

 Extra juicy berries? Toss frozen blueberries in 1 tbsp flour first.

More zing? Add 1 tsp lemon zest to the cream cheese layer.

 Make ahead? Freeze up to 3 months (thaw overnight).

Enjoy!