This moist, creamy, delicious and melt in the mouth blueberry cream cake is a simple, easy and effortless recipe. Made with cream cheese inside and crumbs on the top it makes a wonderful tea time cake, snack or even a celebration cake. Use fresh when blueberries are in season or frozen blueberries any time of the year.
Grease and line a loaf pan or a 7" round cake pans
Swift flour, baking powder, baking soda, and salt.
If using frozen blueberries drain them well.
Cream together butter, cream cheese and sugar until light and fluffy
Add eggs one at a time
Followed by vanilla
Combine blueberries in the flour mixture, combine well so they are all coated with the flour.
Add half the flour mix (with blueberries) and the yogurt - fold into the batter
Then add rest of the flour mix - fold until no dry flour is visible.
Pour batter into prepared baking pan
Make crumb top
Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency
Sprinkle over the cake evenlyBake
Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean
Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you