Cooking with Kelsey: Blueberry Cream Cheese Crumb Cake

This scrumptious cake is soft, gooey, fluffy, and crunchy all in one! Think coffee cake meets cheesecake meets berry pie. I used blueberries but blackberries would be really good too.

Blueberry Cream Cheese Crumb Cake

This is put together by layering batter, cream cheese mix, blueberries, and crumble mix.
Preheat your oven to 350˚F.

You will need three medium sized bowls.

Cream Cheese:

5 oz. Cream Cheese

1 Tbs Heavy Cream

1 Tbs White Sugar

1 tsp Cinnamon

1 tsp Vanilla Extract

Cut 5 oz of cream cheese into a bowl and either let it sit on the counter for a while or warm it up in the microwave for a few seconds. Once it is soft add the cream, sugar, cinnamon, and vanilla. Stir together until incorporated and set aside.

Batter:
3/4 cup White Sugar
1/4 cup Butter (softened)
1 Egg
1 1/2 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Milk

1/4 cup Heavy Cream

Stir together sugar, butter, and egg. Add flour, baking powder, and salt. Then add the milk and cream and stir until smooth and set aside.

Blueberries:
2 cups Blueberries

Wash and dry the blueberries. Pick over for duds and set aside.

Crumble:
1/2 cup Butter
2/3 cup Flour
1/2 cup White Sugar
1 tsp Cinnamon

Soften butter in a bowl (careful not to melt it) and stir in the flour, sugar, and cinnamon. Once this is mixed up set it aside.

Grease a 8x8 or 9x9 baking pan. Now you are ready to start layering!
Spread 1/2 of the batter into the bottom of the pan.
Dot 1/2 of the cream cheese mixture on top of the batter and spread it out as best you can.
Use your fingers, it helps!

Spread out most of the blueberries. Save about 1/2 a cup of blueberries for the top.
Then sprinkle in a little less than 1/2 of the crumble mixture (oops, I forgot to take a picture of this step).

Now add the rest of the batter and spread out as evenly as you can.