Blueberry Crumb Cake with Cream Cheese
A versatile crumb cake made with fresh blueberries is outstanding for breakfast, brunch, dessert or snacking.
Ingredients
For the Cake
- ¾ cup sugar
- ¼ cup butter room temperature
- 1 egg slightly beaten
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 2 teaspoons all purpose flour for tossing blueberries
- 1½ cups fresh blueberries
For the Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
For the Crumb Topping
- ¼ cup butter cold, cut into small pieces or frozen and then grated
- ¼ cup brown sugar
- ¼ cup sugar
- ⅓ cup all purpose flour
- ½ cup chopped pecans optional
Instructions
For the Cake:
- Cream butter and sugar together in medium sized bowl. Add egg and mix well.
- Blend 1½ cups flour, baking powder and salt in separate bowl.
- Toss blueberries in 2 teaspoons of flour in small bowl.
- Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
- Gently fold in blueberries and pecans, if desired.
For the Cream Cheese Filling
- Blend all ingredients together until smooth.
For the Topping
- Blend sugars and flour together. Cut butter in with a pastry blender or toss with butter that has been frozen and then grated.
Assemble and Bake
- Spread cake batter in a 9 x 9 inch square baking pan which has been greased and floured, or sprayed with baking spray like Bakers Joy.
- Spread cream cheese filling mixture on top.
- Sprinkle, or crumble crumb topping over cream cheese mixture.
- Bake 40-50 minutes in a 350 degree (F) oven. May be served warm, room temperature or cold.
Notes
Butter may be cut into dry ingredients with a pastry blender or frozen for at least 1 hour and then grated for easier blending.
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