Sherry’s Blueberry Cream Cheese Crumb Cake (Mediterranean-Style Twist) 🫐🍰
Soft, creamy, fruity, and lightly sweet — perfect with coffee or tea.
Ingredients
Blueberry Layer
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2 cups fresh or frozen blueberries
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tbsp cornstarch
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2 tbsp honey or natural sugar
Cream Cheese Layer
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225 g (8 oz) cream cheese, softened
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¼ cup Greek yogurt
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⅓ cup honey or cane sugar
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1 egg
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1 tsp vanilla extract
Cake Batter
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1½ cups all-purpose flour (or half whole-wheat)
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup olive oil (or light olive oil)
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½ cup honey or sugar
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2 eggs
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½ cup milk or almond milk
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1 tsp vanilla extract
Crumb Topping
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½ cup flour
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⅓ cup chopped almonds or walnuts
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¼ cup brown sugar or honey crystals
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½ tsp cinnamon
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3 tbsp olive oil or melted butter
Instructions
1. Prepare Blueberries
Toss blueberries with lemon juice, zest, cornstarch, and honey. Set aside.
2. Make Cream Cheese Layer
Beat cream cheese, Greek yogurt, honey, egg, and vanilla until smooth.
3. Make Cake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk olive oil, honey, eggs, milk, and vanilla.
Combine wet and dry ingredients gently.
4. Make Crumb Topping
Mix flour, nuts, sugar, cinnamon, and oil until crumbly.
5. Assemble
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Preheat oven to 175°C (350°F)
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Grease a 9-inch (23 cm) springform or square pan
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Spread cake batter evenly
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Spoon cream cheese layer on top
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Add blueberry mixture
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Sprinkle generously with crumb topping
6. Bake
Bake 45–55 minutes until golden and set.
Cool at least 30 minutes before slicing.
Serving Ideas
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Dust lightly with powdered sugar
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Serve with Greek yogurt or espresso
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Delicious warm or chilled
Tips & Variations
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Healthier: Use whole-wheat flour + honey
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Extra Mediterranean: Add orange zest or crushed pistachios
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Gluten-free: Use a 1:1 GF flour blend
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Make ahead: Tastes even better the next day
