Description
A moist, tangy blueberry cake layered with a golden, crunchy crumb topping. Perfect for breakfast or dessert, this recipe features rich cream cheese and juicy blueberries for a balanced sweetness and texture.
Ingredients
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
8 oz cream cheese (softened)
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries
1/2 cup brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a mixing bowl, cream softened butter and sugar until light and fluffy.
Add softened cream cheese and beat until smooth.
Whisk in egg and vanilla extract until fully incorporated.
Gradually mix in 1 cup flour, baking powder, salt, and 1/2 cup sugar until well combined.
Gently fold in fresh blueberries.
Pour batter into prepared loaf pan.
For crumb topping, combine brown sugar, 1/4 cup flour, cinnamon, and a pinch of salt in a bowl. Stir in butter until mixture resembles coarse crumbs.
Sprinkle crumb topping evenly over the cake batter.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before slicing.
Notes
Use room temperature cream cheese and butter for smooth mixing.
Gently pat blueberries dry to avoid excess moisture seeping into the cake.
Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Trend Recipes
- Method: Baking
- Cuisine: American