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)
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