Why You’ll Love It
✅ Creamy, fruity, and crunchy (all textures in one bite!)
✅ Great for using fresh or frozen blueberries
✅ Freezer-friendly (make ahead for guests!)
✅ AdSense goldmine (brunch desserts = high RPM!)
Ingredients (Serves 12)
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
For the Cake:
- 1 ½ cups flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
Step-by-Step
- Make the Crumb Topping
① Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside. - Prepare the Cream Cheese Layer
① Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside. - Make the Cake Batter
① Whisk flour, baking powder, baking soda, and salt.
② In another bowl, cream butter and sugar, then add eggs, sour cream, and vanilla.
③ Gradually mix in dry ingredients. Fold in blueberries. - Layer & Bake
① Spread cake batter in a greased 9×13” pan.
② Dollop cream cheese mixture on top and swirl gently.
③ Sprinkle crumb topping evenly.
Bake at 350°F (175°C) for 40-45 mins until golden. - Cool & Serve!
Best served slightly warm with a dusting of powdered sugar.
Pro Tips for the Best Cake
Extra juicy berries? Toss frozen blueberries in 1 tbsp flour first.
More zing? Add 1 tsp lemon zest to the cream cheese layer.
Make ahead? Freeze up to 3 months (thaw overnight).
Enjoy!