Sherry’s Blueberry Cream Cheese Crumb Cake

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and cream cheese until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix.
5. Gently fold in the blueberries.
6. Spread the batter evenly into the prepared cake pan.
7. In a small bowl, combine the brown sugar, flour, and cinnamon to make the crumb topping. Sprinkle evenly over the batter.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
9. Allow the cake to cool for at least 15 minutes before slicing and serving.

Optional Serving Ideas

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