Sherry’s Blueberry Cream Cheese Crumb Cake

🧁 What are the ingredients?

Cake Batter (base layer)

• 1 cup all‑purpose flour

• ½ cup granulated sugar

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 8 oz cream cheese, softened (used in wet mix)

• 1 large egg

• 1 tsp vanilla extract

• 1 cup fresh blueberries (or frozen, unthawed; tossed in flour first)

• ½ cup light brown sugar

• ¼ cup all‑purpose flour

• 1 tsp ground cinnamon

• ¼ cup cold unsalted butter (cubed)

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🧈 Step-by-step Instructions

1. Prep oven and pan: Preheat to 350°F (175°C). Grease a 9‑inch round or 8‑inch square pan, or line with parchment.

2. Mix dry ingredients: Whisk flour, sugar, baking powder, and salt.

3. Beat wet ingredients: Combine butter, cream cheese, egg, and vanilla until smooth and fluffy — about 2 to 3 minutes. If the mixture looks curdled, add a splash of milk and beat again.

4. Combine: Gradually fold dry into wet ingredients until just mixed—don’t overmix.

5. Add blueberries: Gently fold in berries to avoid breaking them and prevent sinking by coating with a bit of flour.

6. Fill pan: Pour batter into prepared pan and smooth surface.

7. Prepare crumb topping: Mix brown sugar, flour, cinnamon, and cold butter with fingers or pastry cutter until coarse crumbs form.

8. Top the cake: Sprinkle crumb mixture evenly over batter.

9. Bake: 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

10. Cool: Let cool in the pan for about 15 minutes, then slice and serve warm or at room temperature.

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❓ Frequently Asked Questions (FAQs)

Can I use frozen blueberries?

Yes—just add them unthawed and toss with about 1 tsp flour to avoid turning the batter purple or sinking.

What if I omit cream cheese?

The cream cheese contributes to both moisture and structure. Omitting it will result in a denser, dryer cake—not recommended.

Can I double the recipe?

Absolutely. Use a 9×13 in pan and bake for about 40–45 minutes, checking for doneness with a toothpick.

How do I store leftovers?

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You may also freeze slices for up to 2 months. Reheat gently in a low oven or microwave.

Can I add nuts?

Yes—chopped walnuts or pecans (≈¼ cup) mixed into the crumb topping add a lovely crunch.

Tips to avoid common mistakes:

• Soggy middle: Bake until toothpick comes out clean with a few moist crumbs.

• Dense cake: Avoid overmixing.

• Blueberry sinking: Coat them lightly in flour before folding.

• Crumb clumping: Use cold butter and mix until crumbly, not dry.
  

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❤️ Why this cake works so well

Sherry’s signature recipe brings together a tender, buttery cake base, rich cream cheese mingled with fresh blueberries, and a crisp cinnamon-sugar crumb topping that contrasts beautifully in texture and flavor.

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📝 Summary Table