Blueberry Cheese Crumb Cake

5 from 3 votes

Blueberry Cheese Crumb Cake

Back in the day I owned and ran a bakery called Great Cakes and this blueberry cheese crumb cake was always a favorite with our customers. Each element—the fruit, cheese, cake, and crumbly topping—adds texture and a distinct flavor. I also like to make this cake with raspberries, fresh cherries, or blackberries.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast and Brunch

Cuisine: American

Servings: servings

Calories: 545kcal

Author: Kathy Kingsley

Ingredients

Crumb Topping

1 ¼ cups all-purpose flour
½ cup packed brown sugar packed
¾ tsp. cinnamon
8 Tbs. cold unsalted butter cut into small pieces, (1 stick)

Cheese Filling

8 ounces cream cheese at room temperature
⅓ cup sugar
2 Tbs. lemon juice
2 large eggs
1 Tbs. all-purpose flour

Cake

1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter at room temperature, (1 stick)
⅔ cup sugar
2 large eggs
1 ½ tsp. vanilla extract
½ cup milk
1 pint fresh blueberries 2 cups

Instructions

Preheat the oven to 350°F. Grease and flour a 10-inch springform pan.
Make the topping: In a medium bowl, mix the flour, sugar and cinnamon. Using a pastry blender, 2 knives, or your fingers, cut in the butter until the mixture resembles coarse crumbs. Set aside.
Make the cheese filling: In a medium bowl using an electric mixer, beat the cream cheese and eggs until creamy. Beat in the egg, sugar, lemon juice and flour until smooth, about 1 minute. Set aside.
Make the cake: In a small bowl, whisk together the flour, baking powder and salt. In a large bowl using an electric mixer, beat the butter and sugar until pale and light. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla. Add the flour mixture alternately with the milk and beat until smooth and fluffy.
Spread the batter in the prepared pan. building the sides up slightly. Sprinkle the surface with 1 cup of blueberries. Spread the cheese filling over the blueberries, then scatter the remaining 1 cup of blueberries over the surface. Sprinkle the crumb topping evenly over the top and press gently into the blueberries and cheese mixture.
Bake until the top is golden and the cake pulls away from the sides of the pan slightly, 60 to 70 minutes. Cool the cake in the pan on a wire rack or 30 minutes before removing the sides and serving.

Notes

Make sure the butter is softened so it's easier to beat in air. Along with baking
powder, it's air bubbles that help leaven the cake and create a light texture .

Go easy on the mixing. Mix until ingredients are just blended is meant to ensure a tender crumb.

Nutrition