Blueberry Cream Cheese Crumb Cake
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup cold butter, cubed
1 cup fresh or frozen blueberries (do not thaw if frozen)
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour an 8×8-inch baking pan or line with parchment.
For cake: Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Combine dry ingredients. Add to butter mixture alternately with milk.
Spread batter in prepared pan.
For cream cheese layer: Beat cream cheese with sugar until smooth. Add egg and vanilla.
Spread over cake batter, leaving a small border.
Scatter blueberries over cream cheese layer.
For crumb topping: Combine flour and sugar. Cut in cold butter until crumbly.
Sprinkle over blueberries.
Bake 45-50 minutes until toothpick comes out with a few moist crumbs.
Cool completely before serving.