Ingredients
For the cake batter (9×13″ pan or 8″ square dish):
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup milk
1½ cups fresh or frozen blueberries
Cream cheese layer:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
Crumb topping:
½ cup flour
¼ cup brown sugar
¼ cup cold butter, cubed
½ tsp ground cinnamon
Instructions
Preheat & prep: Heat oven to 350 °F (175 °C). Grease and flour a 9×13″ or 8″ square pan
.
Cake batter:
In a large bowl, cream together butter and sugar until fluffy.
Beat in eggs and vanilla until well combined.
In another bowl, whisk together flour, baking powder, and salt.
Alternately add this to the butter mixture with milk; mix until just combined.
Gently fold in blueberries.
Spread batter evenly in the pan
Cream cheese layer:
Beat cream cheese, sugar, egg, and vanilla until smooth.
Dollop over cake batter and gently swirl if desired
Topping:
Mix crumble ingredients until clumps form.
Sprinkle over the cream cheese layer evenly
Bake for 45–50 minutes (9×13″) or 35–40 minutes (smaller pan), until a toothpick in the center comes out clean.
Let it cool completely before slicing
.Serve & store:
Best served cooled or at room temperature.
Store in the fridge up to 3 days; freeze portions up to 3 months
Tips & Variations
Toppings: Add chopped walnuts or pecans to the crumb for extra crunch.
Citrus boost: Stir in 1 tsp lemon zest to the batter for brightness.
Berry swap: Try raspberries or blackberries instead of blueberries.
Gentle mixing: Avoid over-stirring to keep cake light and tender
