Sherry Blueberry Cream Cheese Crumb Cake: A Dreamy, Boozy Twist on Classic Coffee Cake! 🫐🍰


 

1. Prep the Layers

  • Blueberries: Toss with 1 tbsp flour and sherry; set aside.

  • Cream cheese swirl: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

  • Crumb topping: Mix dry ingredients, then cut in butter until pebbly.

2. Make the Cake Batter

  1. Whisk flour, baking powder, baking soda, and salt.

  2. In another bowl, cream butter + sugar until fluffy. Add eggs, vanilla, sour cream, and sherry.

  3. Gradually mix in dry ingredients (don’t overmix).

3. Assemble Like a Pro

  1. Spread 2/3 of batter in a greased 9x9" pan.

  2. Dollop cream cheese mixture over batter, then swirl gently.

  3. Scatter blueberries evenly.

  4. Drop remaining batter in spoonfuls over berries (it’s OK if patchy).

  5. Sprinkle crumb topping thickly over everything.

4. Bake to Perfection

  • Bake at 350°F (175°C) for 45-55 mins, until a toothpick comes out clean.

  • Cool 30 mins before slicing.

Pro Tips for Success

🔹 Prevent soggy berries – Toss frozen blueberries in flour while still frozen.
🔹 Extra crumbly topping? Freeze it 10 mins before baking.
🔹 No sherry? Use amaretto, bourbon, or orange liqueur for similar depth.
🔹 Gluten-free – Swap 1:1 GF flour blend.

Serving Suggestions

☕ Breakfast glam – Serve warm with coffee.
🍦 Dessert mode – Top with vanilla ice cream and sherry caramel drizzle.
🌿 Garnish love – Fresh mint + lemon zest.

Storage Tips

❄️ Fridge: Keeps for 4 days (cover tightly).
⏳ Freeze: Wrap slices for up to 2 months (thaw overnight in fridge).

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