1. Make the Crumb Topping
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Set aside.
2. Prepare the Cream Cheese Layer
In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
3. Make the Cake Batter
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until fluffy. Beat in eggs, sour cream, and vanilla.
Gradually add dry ingredients to the wet mixture. Fold in blueberries.
4. Assemble & Bake
Spread cake batter evenly into a greased 9×13” baking pan.
Dollop spoonfuls of the cream cheese mixture on top and gently swirl with a knife.
Sprinkle crumb topping evenly over the top.
Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
5. Cool & Serve
Let cool for 15–20 minutes before slicing. Serve slightly warm, optionally dusted with powdered sugar.
💡 Pro Tips for Next-Level Results
Using frozen berries? Toss them in 1 tbsp flour to prevent bleeding.
Love a citrusy twist? Add 1 tsp lemon zest to the cream cheese layer.
Want to prep ahead? This cake freezes beautifully for up to 3 months—just thaw overnight in the fridge.
📦 Storage
Room temp: Store covered for 2 days
Fridge: Up to 5 days
Freezer: Up to 3 months (wrap tightly in plastic + foil)
