This isn’t just any blueberry crumb cake—it’s a rich, velvety masterpiece with layers of tart blueberries, creamy cheesecake swirl, and a buttery crumb topping, all kissed with a splash of sherry for sophisticated depth. Perfect for brunch, dessert, or with your afternoon tea, this cake is moist, tender, and unforgettable.
Why You’ll Obsess Over This Cake
✅ Cream cheese ribbon – Adds a luscious, tangy surprise in every bite.
✅ Sherry-kissed berries – Elevates the flavor beyond basic blueberry cakes.
✅ Buttery crumb crown – Extra thick and crunchy (the best part!).
✅ Easy to make – No fancy techniques, just layers of deliciousness.
Ingredients You’ll Need
For the Cake Batter:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
2 tbsp cream sherry (or sub orange juice for non-alcoholic)
For the Blueberry Layer:
2 cups fresh blueberries (or frozen, unthawed)
1 tbsp flour (to prevent sinking)
1 tbsp sherry (or lemon juice)
For the Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup sugar
1 egg yolk
½ tsp vanilla
For the Crumb Topping:
½ cup flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp cinnamon
¼ cup cold butter, cubed
Step-by-Step Instructions
