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Blueberry Lemon Cream Cheese Crumb Cake

Blueberry Lemon Cream Cheese Crumb Cake

A lemon blueberry base, a creamy cream cheese filling, and a crisp crumb topping.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 1 cake
Course: Cakes, Desserts
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

Batter
  • 5 oz (150 g) blueberries, washed (about half a container)
  • ⅔ tablespoon flour, for coating the blueberries
  • ¾ cup (150 g) sugar
  • 1½ tablespoons lemon zest (from 1 lemon)
  • ½ cup (113 g / 1 stick) butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 medium eggs
  • ½ cup (120 g) sour cream
  • 3 tablespoons (45 ml) milk
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • About 1⅔ cups (190 g) all-purpose flour (weighing is best)
Cream cheese filling
  • 7 oz (200 g) cream cheese, at room temperature
  • 1½ tablespoons sugar
  • 2 teaspoons cornstarch
  • 1½ teaspoons vanilla bean paste
Crumb topping
  • ¾ cup (90 g) all-purpose flour
  • ½ cup (100 g) sugar
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon sea salt
  • 4 tablespoons (56 g) butter, melted

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper, or grease it well.
  2. Toss the blueberries with the ⅔ tablespoon flour so they don't sink in the batter.
The batter
  1. In a large bowl, rub the sugar together with the lemon zest to release the aroma.
  2. Add the melted butter, eggs, and vanilla and whisk well. Add the sour cream and milk and mix until smooth.
  3. Add the baking powder and salt and mix again. Finally, add the flour gradually and mix gently until the batter is uniform.
  4. Fold in the flour-coated blueberries.
The cream cheese filling
  1. In a separate bowl, mix the cream cheese, sugar, cornstarch, and vanilla until smooth and uniform.
The crumb topping
  1. In a medium bowl, mix the flour, sugar, vanilla, and salt. Add the melted butter and stir with a fork until crumbs form.
Assembling and baking
  1. Pour half of the batter into the pan and spread it gently. Pour the cream cheese filling over it and smooth the top.
  2. Add the rest of the batter, smooth again, and sprinkle the crumb topping over the top.
  3. Bake for 40–45 minutes, or until a toothpick comes out dry or with a few moist crumbs.
  4. Take it out of the oven and let the cake cool for at least 15–20 minutes before cutting.

Notes

Storage
  • At room temperature: up to 3 days in a sealed container.
  • In the fridge: up to a week.
Tips
  • Rub the sugar and lemon zest together with your fingers. It makes the whole cake smell like lemon.
  • Make sure the cream cheese is at room temperature so the filling mixes smooth, with no lumps.
  • Let the cake cool before cutting, so the cream cheese layer sets.
Substitutions
  • Fresh blueberries → frozen blueberries (don't thaw them; toss them in the flour while still frozen).
  • Vanilla bean paste → vanilla extract (same amount).
  • Sour cream → plain full-fat Greek yogurt.