Moist, buttery cake swirled with a luscious cream cheese layer, studded with juicy blueberries, and topped with a cinnamon-brown sugar crumb—this coffee cake hybrid is perfect for brunch, potlucks, or sweet cravings!

✨ Why You’ll Love It

✅ Creamy, fruity, and crunchy (all textures in one bite!)
✅ Great for using fresh or frozen blueberries
✅ Freezer-friendly (make ahead for guests!)
✅ AdSense goldmine (brunch desserts = high RPM!)

• ½ cup flour• ½ cup brown sugar• 1 tsp cinnamon• ¼ cup cold butter, cubed🧀 For the Cream Cheese Layer:• 8 oz cream cheese, softened• ¼ cup sugar• 1 egg• ½ tsp vanilla extract🍰 For the Cake:• 1 ½ cups flour• ½ tsp baking powder• ¼ tsp baking soda• ¼ tsp salt• ½ cup butter, softened• ¾ cup sugar• 2 eggs• ½ cup sour cream• 1 tsp vanilla extract• 1 ½ cups blueberries (fresh or frozen)👩‍🍳 Step-by-Step1. Make the Crumb Topping① Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.2. Prepare the Cream Cheese Layer① Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.3. Make the Cake Batter① Whisk flour, baking powder, baking soda, and salt.② In another bowl, cream butter and sugar, then add eggs, sour cream, and vanilla.③ Gradually mix in dry ingredients. Fold in blueberries.4. Layer & Bake① Spread cake batter in a greased 9×13” pan.② Dollop cream cheese mixture on top and swirl gently.③ Sprinkle crumb topping evenly.⏰ Bake at 350°F (175°C) for 40-45 mins until golden.5. Cool & Serve!🍽️ Best served slightly warm with a dusting of powdered sugar.💡 Pro Tips for the Best Cake🔥 Extra juicy berries? Toss frozen blueberries in 1 tbsp flour first.🍋 More zing? Add 1 tsp lemon zest to the cream cheese layer.⏳ Make ahead? Freeze up to 3 months (thaw overnight).