Introduction
Prepare to be enchanted by “Sherry’s Blueberry Cream Cheese Crumb Cake,” a culinary masterpiece that perfectly marries the comforting familiarity of a classic crumb cake with the delightful surprise of a luscious cream cheese filling and bursts of juicy blueberries. This isn’t just a cake; it’s an experience – a symphony of sweet, tangy, and rich flavors, punctuated by an irresistible array of textures. Imagine sinking your teeth into a golden, buttery crumb topping, followed by a tender, moist cake base, then hitting a wave of creamy, tangy cheesecake-like filling, all intertwined with the sweet-tart pop of fresh blueberries. It’s a treat that elevates any occasion, transforming a simple breakfast into a celebration, a brunch into a memorable gathering, or an evening dessert into a moment of pure bliss. Its visual appeal is undeniable, with distinct, vibrant layers that promise a delicious adventure with every slice.
What truly sets Sherry’s Blueberry Cream Cheese Crumb Cake apart is its harmonious balance of components. While many crumb cakes focus solely on the streusel and cake, this recipe introduces a decadent cream cheese layer that adds an unexpected depth of richness and a delightful tanginess, beautifully complementing the sweetness of the blueberries. The crumb topping, golden-brown and generously applied, provides that essential buttery crunch and a hint of spice, creating a textural contrast that keeps each bite exciting. The cake base itself is designed to be tender yet sturdy enough to support these luxurious fillings, ensuring a moist and satisfying foundation. This thoughtful construction not only makes for a stunning presentation but also guarantees a complex flavor profile that will have everyone asking for the recipe.
Whether you’re an experienced baker or just starting your culinary journey, this recipe for Sherry’s Blueberry Cream Cheese Crumb Cake is designed to be approachable, leading to impressive results that taste and look like they came from a high-end bakery. It’s perfect for those moments when you want to impress without the stress, offering a relatively straightforward process that yields a truly spectacular dessert. From its inviting aroma filling your kitchen to the satisfying first bite, this crumb cake promises to become a cherished favorite in your recipe collection, a go-to for special occasions, or simply a well-deserved indulgence on any given day. Get ready to bake a cake that’s as delightful to make as it is to devour!
Nutritional Information
Per serving (approximate values):
- Calories: 420 kcal
- Protein: 7g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 2g
- Sodium: 310mg
Ingredients
- For the Crumb Topping:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks or 170g) unsalted butter, melted
- For the Cake Base:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Blueberry Layer:
- 1 ½ cups (200g) fresh blueberries (or frozen, not thawed)
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon lemon zest (optional, but recommended)
Instructions
- Prepare the Crumb Topping: In a medium bowl, combine the 1 ½ cups flour, ½ cup granulated sugar, brown sugar, cinnamon, and ¼ teaspoon salt. Pour in the melted butter and mix with a fork until large, moist crumbs form. The mixture should be clumpy. Set aside.
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and ¾ cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in the large egg until well combined, then stir in the 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter will be thick.
- Prepare the Cream Cheese Filling: In a separate medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined. Stir in the 1 tablespoon flour until no lumps remain.
- Prepare the Blueberry Layer: In a small bowl, gently toss the blueberries with 1 tablespoon flour, 1 tablespoon granulated sugar, and lemon zest (if using). The flour helps prevent the blueberries from sinking to the bottom of the cake.
- Assemble the Cake: Pour about two-thirds of the cake batter into the prepared springform pan and spread evenly with an offset spatula or the back of a spoon. It will be a thin layer.
- Carefully spoon the cream cheese filling over the cake batter, spreading it gently to cover the batter, leaving about a ½-inch border around the edge.
- Evenly sprinkle the floured blueberries over the cream cheese layer.
- Dollop the remaining one-third of the cake batter over the blueberries. It won’t cover them completely, and that’s okay.
- Generously sprinkle the prepared crumb topping over the entire cake, covering the exposed batter and blueberries. Gently press the crumbs down slightly.
- Bake the Cake: Place the springform pan on a baking sheet (to catch any potential drips) and bake for 50-65 minutes, or until a wooden skewer inserted into the cake base (avoiding the cream cheese layer) comes out clean. The crumb topping should be golden brown.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. This is crucial for the cream cheese layer to set properly. Do not attempt to remove the sides of the springform pan until the cake is fully cooled, ideally for at least 2-3 hours, or even longer in the refrigerator.
- Once completely cooled, carefully run a thin knife around the edge of the pan before releasing the springform sides. Slice and serve.
Cooking Tips and Variations
For the best results with Sherry’s Blueberry Cream Cheese Crumb Cake, always ensure your cold ingredients, such as butter, cream cheese, and buttermilk, are at room temperature. This is a golden rule for baking, as it allows ingredients to emulsify properly, resulting in a smoother batter, a creamier filling, and a more uniform texture in the final product. Cold ingredients can lead to lumpy batters and tough cakes. When preparing your crumb topping, don’t overmix it; you want distinct, large crumbs, not a paste. Using your fingertips or a fork is usually sufficient. If you prefer larger crumbs, you can gently squeeze some of the mixture together. For the cake batter, mix until just combined. Overmixing develops the gluten in the flour, which can lead to a dry, tough cake. A few small lumps in the batter are perfectly fine.
Achieving the perfect crumb topping is key to this cake’s appeal. If your crumbs seem too fine, you can add a tiny bit more melted butter, a teaspoon at a time, until they form larger clumps. Conversely, if they’re too wet, a tablespoon or two of extra flour can help. For an extra layer of flavor in the crumb, consider adding a pinch of freshly grated nutmeg or a touch of cardamom along with the cinnamon. This elevates the spice profile beautifully. When it comes to the blueberries, while fresh are ideal, frozen blueberries work wonderfully too! The trick is not to thaw them before tossing them in flour and sugar. Adding them frozen helps them hold their shape better and prevents the color from bleeding excessively into the cream cheese layer. If you’re using very large frozen blueberries, you might want to gently chop them in half.
This recipe is incredibly versatile for variations. Instead of blueberries, you could easily substitute other berries like raspberries, blackberries, or a mixed berry blend. If using softer fruits like raspberries, be extra gentle when tossing them with flour. For a different fruit profile, finely diced apples or peaches could also work, perhaps with a sprinkle of brown sugar and a dash of allspice. You can also play with the flavors in the cream cheese filling. A hint of almond extract instead of vanilla, or even a small amount of lemon or orange zest, could add a lovely brightness. For a more decadent touch, a drizzle of lemon glaze (made from powdered sugar and lemon juice) over the cooled cake before serving would be exquisite, adding another layer of tang and sweetness. Always allow the cake to cool completely before slicing; this gives the cream cheese filling time to set up properly, ensuring clean, beautiful slices. Patience is a virtue when waiting for this masterpiece to cool!
Storage and Reheating
To properly store Sherry’s Blueberry Cream Cheese Crumb Cake and maintain its freshness, it’s essential to keep it covered and refrigerated due to the cream cheese filling. Once the cake has completely cooled (which is crucial for the filling to set), you can cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. Stored in the refrigerator, the cake will remain fresh and delicious for up to 4-5 days. Beyond this, while it might still be safe to eat, the quality and texture may start to diminish. If you want to store it for a longer period, you can freeze individual slices or the entire cake. To freeze, wrap slices tightly in plastic wrap, then an additional layer of aluminum foil, and place them in a freezer-safe bag or container. The cake can be frozen for up to 2-3 months. Thaw frozen cake overnight in the refrigerator before serving.
When it comes to reheating, you have a few options depending on your preference and how much cake you’re reheating. If you’re enjoying a slice straight from the refrigerator, it’s perfectly delicious served cold or at room temperature, especially if you prefer a firmer cream cheese layer. However, for that “freshly baked” experience, gently reheating is recommended. For individual slices, you can warm them in the microwave for 15-30 seconds, or until just warm to the touch. Be careful not to overheat, as this can make the cake dry or cause the cream cheese to become too liquid. Alternatively, for a slightly crisper crumb topping, place individual slices on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes. If reheating a larger portion of the cake, cover it loosely with foil to prevent the topping from over-browning and bake at 300°F (150°C) for 15-20 minutes, or until warmed through. Always ensure the internal temperature is adequate without drying out the cake.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, absolutely! Frozen blueberries work wonderfully in this recipe. The key is to use them straight from the freezer without thawing. Toss them directly with the tablespoon of flour and sugar as instructed. This helps them maintain their shape during baking and prevents their color from bleeding too much into the cream cheese layer, ensuring a beautiful appearance and delicious taste.
Why is my crumb topping not clumpy enough or too wet?
The texture of your crumb topping depends on the butter-to-dry ingredient ratio. If your crumbs are too fine and not clumpy, you might need a tiny bit more melted butter; add it a teaspoon at a time until you achieve the desired consistency. If the topping is too wet and forming a paste, add a tablespoon or two more of all-purpose flour and mix until you get distinct, moist crumbs. Humidity can also play a role, so adjust as needed.
My cake sank in the middle after baking, what happened?
A sunken cake can be due to several factors. One common reason is opening the oven door too early during baking, causing a sudden drop in temperature. Make sure to wait until at least two-thirds of the baking time has passed before checking the cake. Another cause could be overmixing the batter, which develops too much gluten and can lead to a weaker structure. Lastly, an inaccurate amount of leavening agents (baking powder/soda) or expired leavening agents can also contribute to a sunken cake. Ensure your ingredients are fresh and measured correctly.
How do I prevent the cream cheese layer from cracking?
Cracking in the cream cheese layer is often a result of rapid cooling or overbaking. To prevent this, ensure you do not overbake the cake; remove it from the oven when a skewer inserted into the cake base comes out clean, and the crumb is golden. The residual heat will continue to cook it slightly. More importantly, allow the cake to cool gradually and completely on a wire rack in the pan. Avoid transferring it directly to the refrigerator while still warm, as the sudden temperature change can cause contraction and cracking. Patience during the cooling process is key for a smooth, uncracked cream cheese layer.
