Blueberry Cream Cheese Crumb Cake

INGREDIENTS:

For the Cake:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter , softened

3/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/2 cup sour cream (or Greek yogurt)

For the Cream Cheese Layer:

8 oz cream cheese , softened

1/4 cup granulated sugar

1 large egg yolk

1/2 tsp vanilla extract

For the Blueberry Layer:

1 1/2 cups fresh or frozen blueberries

1 tbsp all-purpose flour (to toss with blueberries, prevents sinking)

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp salt

4 tbsp unsalted butter , cold and cubed

DIRECTIONS:

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) . Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Beat in the egg and vanilla extract until smooth.

Alternate adding the dry ingredients and sour cream to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.

Step 3: Prepare the Cream Cheese Layer

In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

Step 4: Prepare the Blueberries

Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake …