Description
A delightful and moist blueberry cream cheese crumb cake that’s perfect for brunch or dessert.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Combine softened cream cheese and sugar in a mixing bowl. Beat until creamy.
- Add the eggs and vanilla extract, mixing well until incorporated.
- Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the cream cheese mixture until just combined.
- Fold in the fresh blueberries, being careful not to mash them.
- Pour the batter into your prepared baking dish, spreading it evenly.
- Mix together the brown sugar, oats, flour, softened butter, and cinnamon to create your crumb topping in a separate bowl.
- Sprinkle the crumb mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
- Allow the cake to cool slightly before slicing and serving. Enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg