Description
A delicious blueberry cream cheese crumb cake with a rich crumb topping.
Ingredients
Scale
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a bowl, beat cream cheese, sugar, and butter until smooth.
- Add eggs and vanilla; mix until combined.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the cream cheese mixture.
- Fold in blueberries gently.
- Pour batter into the prepared pan.
- In a separate bowl, mix brown sugar, oats, and nuts for the topping.
- Sprinkle the crumb topping over the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in the refrigerator.
- Can substitute frozen blueberries.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Blueberry Cream Cheese Crumb Cake