Creamy Blueberry Cream Cheese Crumb Cake Recipe with Easy Golden Streusel Topping
A deliciously moist cake combining fresh blueberries and a creamy cheese filling, topped with a crunchy streusel for a perfect dessert or breakfast treat.
Ingredients
Cake Batter
- 2 cups all-purpose flour (250g)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (115g), softened
- ¾ cup granulated sugar (150g)
- 2 large eggs room temperature
- 2 tsp vanilla extract
Cream Cheese Layer
- 8 oz cream cheese (225g), softened
- ½ cup milk (120ml), whole or 2%
Blueberries
- 1½ cups fresh blueberries (225g)
Streusel Topping
- ¾ cup all-purpose flour (95g)
- ⅓ cup light brown sugar (70g)
- 5 tbsp cold unsalted butter (70g), cubed
- 1 tsp cinnamon
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x9 inch pan.
- Make streusel: Mix flour, brown sugar, cinnamon, and salt. Add cold butter and combine until coarse crumbs. Chill.
- Cream butter and cream cheese until smooth. Add sugar, eggs, and vanilla; beat well.
- Whisk dry ingredients. Alternately add dry mixture and milk to wet, then fold in blueberries.
- Pour batter into pan, sprinkle with streusel, and bake 45-50 minutes. Cool before slicing.
Notes
Chill the streusel for better topping texture and avoid overmixing batter to keep it tender.