Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the cream cheese to the mixture and beat until smooth.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, baking powder, baking soda, and salt until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a separate bowl, mix the brown sugar, rolled oats, and ground cinnamon for the crumb topping.
- Sprinkle the crumb mixture over the batter in the pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a twist, try adding lemon zest to the batter for a citrusy flavor.
- This cake can be served warm or at room temperature and pairs well with whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg