Blueberry Cream Cheese Crumb Cake is a rich, tender cake layered with sweet cream cheese, juicy blueberries, and a buttery crumble topping. It’s the kind of bakery-style treat I love making at home—perfect for brunch, dessert, or a cozy afternoon coffee break.
Why You’ll Love This Recipe
I love how this cake blends so many textures and flavors in one slice. The base is soft and buttery, the cream cheese adds a smooth, tangy layer, and the crumble on top gives that golden, slightly crunchy finish. The blueberries burst with sweetness in every bite, making it a fresh and comforting cake I can enjoy any time of year.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
-
All-purpose flour
-
Baking powder
-
Salt
-
Unsalted butter, softened
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Milk or buttermilk
For the cream cheese filling:
-
Cream cheese, softened
-
Granulated sugar
-
Egg
-
Vanilla extract
For the crumble topping:
-
All-purpose flour
-
Brown sugar
-
Cold butter, cubed
-
Ground cinnamon
Additional:
-
Fresh or frozen blueberries
-
Powdered sugar (optional, for dusting)
Directions
-
I preheat the oven to 350°F (175°C) and grease a 9-inch springform or square baking pan.
-
I start with the cake batter: I cream the butter and sugar until fluffy, then beat in the eggs and vanilla.
-
In a separate bowl, I mix the flour, baking powder, and salt, and add it to the wet ingredients, alternating with milk until just combined.
-
I pour the batter into the prepared pan and spread it evenly.
-
For the cream cheese layer, I beat the cream cheese, sugar, egg, and vanilla until smooth, then gently spread it over the cake batter.
-
I sprinkle the blueberries over the cream cheese layer.
-
To make the crumb topping, I combine the flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture forms pea-sized crumbs. I scatter it generously over the blueberries.
-
I bake the cake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
-
I let it cool before slicing and optionally dust it with powdered sugar before serving.
Servings and Timing
This recipe makes about 8–10 servings.
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Variations
-
I sometimes use raspberries or blackberries instead of blueberries for a flavor change.
-
When I want more tang, I add a bit of lemon zest to the cream cheese layer.
-
For a nutty twist, I mix chopped pecans or almonds into the crumble topping.
-
I occasionally add a light glaze instead of powdered sugar for extra sweetness.
-
I’ve made this as muffins too—just reduce the bake time to 20–25 minutes.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. I like to let it come to room temperature before serving, or gently warm it in the microwave for about 15 seconds. It also freezes well—just wrap slices individually and thaw overnight in the fridge.
FAQs
Can I use frozen blueberries?
Yes, I use frozen blueberries straight from the freezer—no need to thaw, but I toss them in a bit of flour to prevent sinking.
What kind of cream cheese should I use?
I use full-fat block-style cream cheese for the best texture and flavor.
Can I make this ahead of time?
Absolutely—I often bake it the night before and refrigerate it. It tastes even better the next day.
Why did my crumb topping sink into the cake?
That can happen if the batter is too thin or the crumbs are too fine. I keep the crumb pieces chunky for best results.
How do I get a clean slice?
I chill the cake slightly before slicing and use a sharp knife wiped clean between cuts.
Conclusion
Blueberry Cream Cheese Crumb Cake is one of those classic bakes I come back to again and again. I love how each bite gives a little bit of everything—soft cake, creamy filling, juicy berries, and buttery crumbs. It’s the perfect treat to share, but honestly, I’m just as happy keeping it all to myself.
Print
Blueberry Cream Cheese Crumb Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Cream Cheese Crumb Cake is a rich, bakery-style treat layered with tender buttery cake, sweet cream cheese filling, juicy blueberries, and a golden, buttery crumb topping. Perfect for brunch, dessert, or a cozy coffee break, this homemade crumb cake delivers the ultimate combination of creamy, fruity, and crunchy textures in every delicious slice.
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or buttermilk
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- For the Crumble Topping:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup cold butter, cubed
- Additional:
- 1 ½ cups fresh or frozen blueberries
- Powdered sugar (optional, for dusting)
Instructions
-
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or square baking pan.
-
Make the cake batter: Cream butter and sugar until fluffy. Beat in eggs and vanilla.
-
In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients, alternating with milk.
-
Spread cake batter evenly in prepared pan.
-
Make the cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Spread gently over the batter.
-
Sprinkle blueberries evenly over the cream cheese layer.
-
Make the crumble topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Scatter over the blueberries.
-
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool before slicing. Dust with powdered sugar if desired.
Notes
- Swap blueberries with raspberries or blackberries for variety.
- Add lemon zest to the cream cheese layer for a bright flavor twist.
- Mix chopped nuts like pecans into the crumble for extra crunch.
- Light glaze drizzle can replace powdered sugar for extra sweetness.
- Bake in muffin tins for portable crumb cake muffins (adjust baking time to 20–25 minutes).
Your email address will not be published. Required fields are marked *