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Red, White & Blueberry Crumb Cake

Author Brianne @ Cupcakes & Kale Chips, adapted from Martha Stewart's New York Crumb Cake

Ingredients

For the crumb topping:

  • 2 1/2 c all-purpose flour
  • 1 c packed light-brown sugar
  • 1 1/2 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
  • 1/4 c powdered sugar
  • 1/2 t vanilla

For the berry layer:

  • 1 t flour
  • 1/2 c blueberries
  • 1/2 c sliced strawberries

For the cake:

  • 2 tablespoons canola oil
  • 1 1/2 c all-purpose flour
  • 1/2 c granulated sugar
  • 2 1/2 t baking powder
  • 1/2 t salt
  • 1 large egg
  • 1/2 c milk
  • 2 t pure vanilla extract

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  • Confectioners' sugar for dusting

Instructions

For the crumb topping:

  • In a medium bowl, combine the 2 1/2 c flour, brown sugar, and cinnamon.
  • Pour melted butter over the flour mixture, and toss together until large crumbs form.
  • Set aside.

For the cream cheese layer:

  • Combine all of the ingredients in a small bowl and stir until smooth.
  • Set aside.

For the berry layer:

  • Toss the blueberries with the flour, and set both the blueberries and sliced strawberries aside.

For the cake:

  • Preheat oven to 325°F.
  • Spray a 9x13 in. pan with cooking spray or line with parchment paper. Set aside.
  • In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
  • In a separate bowl, whisk together egg, milk, canola oil, and vanilla.
  • Using a rubber spatula, fold dry ingredients into the wet ingredients.
  • Spread batter into the prepared pan (batter will be thick).
  • Spread the cream cheese mixture over the batter.
  • Distribute the strawberry slices and blueberries over the cream cheese layer.
  • Sprinkle crumb mixture over the berries, leaving some large chunks.
  • Bake for 20-25 minutes, or until set in the middle.
  • Cool completely in the pan, and dust with confectioners' sugar.
  • Cut with a serrated knife.