Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
8 oz full-fat cream cheese, softened
1 ½ cups fresh or frozen blueberries
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pure vanilla extract
½ cup full-fat sour cream
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Instructions
Preheat oven to 350°F (175°C)
Line an 8-inch round or square baking pan with parchment paper
Whisk 2 cups flour, 1 cup sugar, ¹⁄₂ cup butter, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt until crumbly for topping
Set topping aside
In a bowl, whisk remaining ½ cup flour, ¾ cup sugar, baking powder, baking soda, and salt
Add ½ cup softened butter and 2 eggs until combined
Fold in sour cream, 1 teaspoon vanilla, and remaining ¼ teaspoon nutmeg
Pour batter into prepared pan
In a second bowl, beat cream cheese, remaining ½ cup sugar, 1 egg, and 1 teaspoon vanilla until smooth
Dollop cream cheese mixture over cake batter, swirling with a knife
Spoon reserved crumb topping evenly over the swirls
Bake 45 minutes until golden, let cool then refrigerate 1 hour before serving
Notes
Use fresh blueberries for best texture if available
Do not thaw frozen berries before adding
Substitute non-dairy butter for vegan version
Store leftovers in airtight container in fridge for up to 3 days
- Prep Time: 25
- Cook Time: 45
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 48g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg