👩🍳 Step-by-Step Instructions
1. Make the Crumb Topping
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Set aside.
2. Prepare the Cream Cheese Layer
In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
3. Make the Cake Batter
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate large bowl, cream butter and sugar until fluffy. Beat in eggs, sour cream, and vanilla.
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Gradually add dry ingredients to the wet mixture. Fold in blueberries.
4. Assemble & Bake
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Spread cake batter evenly into a greased 9×13” baking pan.
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Dollop spoonfuls of the cream cheese mixture on top and gently swirl with a knife.
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Sprinkle crumb topping evenly over the top.
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Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
5. Cool & Serve
Let cool for 15–20 minutes before slicing. Serve slightly warm, optionally dusted with powdered sugar.
💡 Pro Tips for Next-Level Results
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Using frozen berries? Toss them in 1 tbsp flour to prevent bleeding.
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Love a citrusy twist? Add 1 tsp lemon zest to the cream cheese layer.
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Want to prep ahead? This cake freezes beautifully for up to 3 months—just thaw overnight in the fridge.
📦 Storage
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Room temp: Store covered for 2 days
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Fridge: Up to 5 days
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Freezer: Up to 3 months (wrap tightly in plastic + foil)