Moist, buttery cake swirled with a luscious cream cheese layer, studded with juicy blueberries, and topped with a cinnamon-brown sugar crumb—this coffee cake hybrid is perfect for brunch, potlucks, or sweet cravings!
✨ Why You’ll Love It
✅ Creamy, fruity, and crunchy (all textures in one bite!)
✅ Great for using fresh or frozen blueberries
✅ Freezer-friendly (make ahead for guests!)
✅ AdSense goldmine (brunch desserts = high RPM!)

Ingredients (Serves 12)
For the Crumb Topping:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup cold butter, cubed

For the Cream Cheese Layer:
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract

For the Cake:
• 1 ½ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 ½ cups blueberries (fresh or frozen)

‍ Step-by-Step
1. Make the Crumb Topping
① Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.

2. Prepare the Cream Cheese Layer
① Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.

3. Make the Cake Batter
① Whisk flour, baking powder, baking soda, and salt.
② In another bowl, cream butter and sugar, then add eggs, sour cream, and vanilla.
③ Gradually mix in dry ingredients. Fold in blueberries.

4. Layer & Bake
① Spread cake batter in a greased 9×13” pan.
② Dollop cream cheese mixture on top and swirl gently.
③ Sprinkle crumb topping evenly.
⏰ Bake at 350°F (175°C) for 40-45 mins until golden.

5. Cool & Serve!
️ Best served slightly warm with a dusting of powdered sugar.

Pro Tips for the Best Cake
Extra juicy berries? Toss frozen blueberries in 1 tbsp flour first.
More zing? Add 1 tsp lemon zest to the cream cheese layer.
⏳ Make ahead? Freeze up to 3 months (thaw overnight).