Red, White & Blueberry Crumb Cake
Recipe type: Breakfast, Cake
For the crumb topping:
  • 2½ c all-purpose flour
  • 1 c packed light-brown sugar
  • 1½ t ground cinnamon
  • 1 (2 sticks) unsalted butter, melted and cooled
For the cream cheese layer:
  • 4 oz. regular or light cream cheese, at room temperature
  • 1 egg yolk
  • ¼ c powdered sugar
  • ½ t vanilla
For the berry layer:
  • 1 t flour
  • ½ c blueberries
  • ½ c sliced strawberries
For the cake:
  • 2 tablespoons canola oil
  • 1½ c all-purpose flour
  • ½ c granulated sugar
  • 2½ t baking powder
  • ½ t salt
  • 1 large egg
  • ½ c milk
  • 2 t pure vanilla extract

  • Confectioners' sugar, for dusting
For the crumb topping:
  1. In a medium bowl, combine the 2½ c flour, brown sugar, and cinnamon.
  2. Pour melted butter over the flour mixture, and toss together until large crumbs form.
  3. Set aside.
For the cream cheese layer:
  1. Combine all of the ingredients in a small bowl and stir until smooth.
  2. Set aside.
For the berry layer:
  1. Toss the blueberries with the flour, and set both the blueberries and sliced strawberries aside.
For the cake:
  1. Preheat oven to 325°F.
  2. Spray a 9x13 in. pan with cooking spray or line with parchment paper. Set aside.
  3. In a medium bowl, sift together 1½ cups flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together egg, milk, canola oil, and vanilla.
  5. Using a rubber spatula, fold dry ingredients into the wet ingredients.
  6. Spread batter into the prepared pan (batter will be thick).
  7. Spread the cream cheese mixture over the batter.
  8. Distribute the strawberry slices and blueberries over the cream cheese layer.
  9. Sprinkle crumb mixture over the berries, leaving some large chunks.
  10. Bake for 20-25 minutes, or until set in the middle.
  11. Cool completely in the pan, and dust with confectioners' sugar.
  12. Cut with a serrated knife.
Recipe by Cupcakes & Kale Chips at