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)
Step-by-Step
see next page
ADVERTISEMENT
