Blueberry Cream Cake with Crumb Topping

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This moist, creamy, delicious and melt in the mouth blueberry cream cake is a simple, easy and effortless recipe. Made with cream cheese inside and crumbs on the top it makes a wonderful tea time cake, snack or even a celebration cake. Use fresh when blueberries are in season or frozen blueberries any time of the year.

Is it just me or is there something about crumbs in summer? I just realize that summer makes me crave for crumbs, and I create a lot more recipes with crumb topping. I mean who doesn’t love crumbs right? My Rhea will go pinching with her two little fingers pretending I can’t see her. Well, there is always a crumb trail that leads to her so she still trying to figure how mama know it was me. She thinks Aadi tells on her! Ha!!

Let’s just say in our home I could make a batch of crumbs and top it on pretty much anything. Have you tasted crumb ice cream? Yes, that’s a thing. IN OUR HOME!! My kids will have a streusel or crumb ice cream just like cookies and cream ice cream.

Video – Blueberry Cream Cake with Crumb Topping

Blueberry cream cake or blueberry crumb cake?

To me, this has always been a blueberry cream cake because I use cream cheese in there. But it also has crumbs on top so – was kinda confused whether I should call it cream cake or crumb cake. Decided to just leave it to cream cake with a crumb topping. I hope you like cream cheese in your cake? Do you know what’s the biggest benefit to using cream cheese in your cake? It makes the moistest cake you will ever taste. Do you know what’s the disadvantage of adding cream cheese to your cake? Read below.

Let’s talk Ingredients and Substitutes

  • Cream cheese – Makes the cake moist, rich and creamy that just melts in the mouth. We have reduced the butter in this recipe so I highly recommend using a good fat content in your cream cheese. Like I said above the disadvantage to using cream cheese is it reduces the shelf life of your cake. Which in this case is ok because it’s a small cake and gets over in an instant.
  • All-purpose flour – plain old all-purpose flour works best with this recipe, you do not need any cake flour or self-rising flours.
  • Blueberries – When is season use fresh but frozen work just as well. If you use frozen make sure to drain them well and pat the excess moisture with a paper towel. This will ensure the flour sticks to the blueberries preventing them from sinking to the bottom of the cake.
  • Sugar – White sugar works well for both the taste as well as to maintain the rich color of the cake.
  • Yogurt – again adds a nice creamy texture to the cake. Like cream cheese yogurt will also reduce the shelf life of your cake, so you may choose to use sour cream instead.

Recipe – Blueberry Cream Cake with Crumb Topping

Ingredients

For the cake

  • Unsalted butter – 113 grams (1/2 stick)
  • Cream Cheese – 100 grams (1/2 cup)
  • Sugar – 200 grams (1 cup)
  • Eggs – 3 large
  • Flour – 220 grams (2 cups)
  • Baking powder – 1 Tsp
  • Baking Soda – 1/2 Tsp
  • Salt – 1/4 Tsp
  • Yogurt – 120 ml (1/2 cup)
  • Blueberries – 200 grams

For the crumb topping

  • Cold Butter – 2 tbsp
  • Sugar – 2 tbsp
  • Flour – 4 tbsp
  • Salt – pinch

Method

Prepare

  • Preheat oven to 170 C / 340 F
  • Grease and line a loaf pan or a 7″ round cake pans
  • Swift flour, baking powder, baking soda, and salt.
  • If using frozen blueberries drain them well.

Prepare batter

  • Cream together butter, cream cheese and sugar until light and fluffy
  • Add eggs one at a time
  • Followed by vanilla
  • Combine blueberries in the flour mixture, combine well so they are all coated with the flour.
  • Add half the flour mix (with blueberries) and the yogurt – fold into the batter
  • Then add rest of the flour mix – fold until no dry flour is visible.
  • Pour batter into prepared baking pan

Make crumb topping

  • Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency
  • Sprinkle over the cake evenly

Bake

  • Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean
  • Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.
  • Enjoy!

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Blueberry Cream Cake with Crumb Topping

Prep

10 mins

Cook

40 mins

Total

50 mins

Author Veena Azmanov

Yield 10 servings

This moist, creamy, delicious and melt in the mouth blueberry cream cake is a simple, easy and effortless recipe. Made with cream cheese inside and crumbs on the top it makes a wonderful tea time cake, snack or even a celebration cake. Use fresh when blueberries are in season or frozen blueberries any time of the year.

Ingredients

For the cake

  • Unsalted butter - 113 grams (1/2 stick)
  • Cream Cheese - 100 grams (1/2 cup)
  • Sugar - 200 grams (1 cup)
  • Eggs - 3 large
  • Flour - 220 grams (2 cups)
  • Baking powder - 1 Tsp
  • Baking Soda - 1/2 Tsp
  • Salt - 1/4 Tsp
  • Yogurt - 120 ml (1/2 cup)
  • Blueberries - 200 grams

For the crumb topping

  • Cold Butter - 2 tbsp
  • Sugar - 2 tbsp
  • Flour - 4 tbsp
  • Salt - pinch

Instructions

Prepare

  • Preheat oven to 170 C / 340 F
  • Grease and line a loaf pan or a 7" round cake pans
  • Swift flour, baking powder, baking soda, and salt.
  • If using frozen blueberries drain them well.

Prepare batter

  • Cream together butter, cream cheese and sugar until light and fluffy
  • Add eggs one at a time
  • Followed by vanilla
  • Combine blueberries in the flour mixture, combine well so they are all coated with the flour.
  • Add half the flour mix (with blueberries) and the yogurt - fold into the batter
  • Then add rest of the flour mix - fold until no dry flour is visible.
  • Pour batter into prepared baking pan

Make crumb topping

  • Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency
  • Sprinkle over the cake evenly

Bake

  • Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean
  • Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.
  • Enjoy!

Nutrition Facts

Serving Size 109 g

Amount Per Serving

Calories 276

% Daily Value

Total Fat 15.6 g

24%

Saturated Fat 9.3 g

47%

Unsaturated Fat 6.3 g

Trans Fat 0.37 g

Cholesterol 93 mg

31%

Sodium 261 mg

11%

Total Carbohydrates 29.2 g

10%

Dietary Fiber 2.4 g

10%

Sugars 3.6 g

Protein 5.14 g

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Love cake? Want more cake recipes?

Take a look at some of the most delicious cake recipes I have for you on this blog. All recipes are tried and tested. Whether you looking for a simple one bowl vanilla cake recipe, a fruit-flavored recipe for spring or luxurious recipe with decadent frostings. I’m sure you will find something you will love. Alternatively, take a look at my Recipe Index to see a list of all recipes on this blog.

Love blueberries?

Here are a few more ways you can use blueberries whether they are frozen or fresh. Blueberry Inspired Treats

Alternatively, take a look at my Recipe Index to see a list of all my recipes on this blog

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Blueberry Cream Cake with Crumb Topping Blueberry Cream Cake with Crumb Topping Reviewed by Sup on April 23, 2018 Rating: 5
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