This Blueberry Cream Cheese Crumb Cake is soft, creamy, buttery, and loaded with juicy blueberries. It has a tender cake base, a sweet cream cheese layer, and a cinnamon crumb topping that makes every bite rich, cozy, and delicious.
This is the kind of cake that works for breakfast, brunch, dessert, holidays, or a simple afternoon treat with coffee. The blueberries add bright fruity flavor, the cream cheese layer makes it smooth and indulgent, and the crumb topping gives it that bakery-style finish everyone loves.
If you enjoy blueberry desserts, this cake is a must-bake recipe.
Why You’ll Love This Blueberry Cream Cheese Crumb Cake
This cake is simple enough for everyday baking but special enough for guests.
You’ll love it because it is:
- Soft, moist, and buttery
- Filled with juicy blueberries
- Layered with sweet cream cheese
- Topped with a cinnamon crumb topping
- Perfect for breakfast, brunch, or dessert
- Easy to make in an 8-inch pan
- Great with coffee or tea
- Beautiful for family gatherings
What Makes This Cake Special?
This crumb cake has three delicious layers. The cake base is tender and sweet, the cream cheese filling adds a creamy cheesecake-like center, and the crumb topping brings a buttery cinnamon crunch.
The blueberries bake into the cake and add little bursts of juicy flavor. It tastes like a mix between coffee cake, cheesecake, and blueberry crumb cake all in one.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 9 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
Ingredient Notes
Blueberries
Fresh blueberries work best for this cake because they hold their shape and add juicy flavor. You can also use frozen blueberries, but do not thaw them first.
Cream Cheese
Use softened cream cheese so the filling mixes smoothly. Full-fat cream cheese gives the richest texture.
Butter
Softened butter is used in the cake batter, while melted butter helps create the crumb topping.
Brown Sugar
Brown sugar gives the crumb topping a warm, caramel-like flavor.
Cinnamon
Cinnamon adds cozy flavor to the crumb layer and pairs beautifully with blueberries and cream cheese.
Step 1: Prepare the Pan
Preheat your oven to 350°F.
Grease an 8-inch square baking dish or line it with parchment paper.
Step 2: Make the Cream Cheese Layer
In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Set aside.
Step 3: Make the Cake Batter
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients.
Mix until just combined.
Step 5: Add the Blueberries
Gently fold the blueberries into the cake batter.
Be careful not to overmix or crush the berries.
Step 6: Assemble the Cake
Spread half of the cake batter into the prepared baking dish.
Spoon the cream cheese mixture over the batter and gently spread it out.
Add the remaining cake batter over the cream cheese layer.
It does not have to be perfectly smooth.
Step 7: Make the Crumb Topping
In a bowl, combine the flour, brown sugar, melted butter, and cinnamon.
Stir until crumbly.
Sprinkle the crumb topping evenly over the cake.
Step 8: Bake
Bake for 35–40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Let the cake cool in the pan for at least 10 minutes.
For cleaner slices, allow it to cool completely before cutting.
Serve as is, or dust lightly with powdered sugar.
Tips for the Best Crumb Cake
Use room temperature butter and cream cheese for smooth mixing.
Do not overmix the cake batter after adding the flour.
Use fresh blueberries when possible for the best texture.
If using frozen blueberries, add them straight from the freezer.
Let the cake cool before slicing so the cream cheese layer sets.
Bake until the top is golden and the center is fully set.
Variations
Lemon Blueberry Crumb Cake
Add 1 tablespoon lemon zest to the cake batter for a bright citrus flavor.
Raspberry Cream Cheese Crumb Cake
Replace blueberries with fresh raspberries.
Mixed Berry Crumb Cake
Use a mix of blueberries, raspberries, and blackberries.
Almond Blueberry Crumb Cake
Add ½ teaspoon almond extract to the cake batter and sprinkle sliced almonds over the crumb topping.
Extra Crumb Topping
Make 1 ½ batches of crumb topping if you love a thick bakery-style crumb layer.
What to Serve with Blueberry Cream Cheese Crumb Cake
This cake is delicious with:
- Hot coffee
- Iced coffee
- Black tea
- Vanilla ice cream
- Whipped cream
- Fresh berries
- Greek yogurt
- A drizzle of lemon glaze
It is perfect for brunch, dessert tables, potlucks, and weekend baking.
Storage Instructions
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Because of the cream cheese layer, refrigeration is best.
Freezing Instructions
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw at room temperature or overnight in the refrigerator before serving.
Reheating Tips
Enjoy the cake chilled, room temperature, or slightly warm.
To reheat, microwave a slice for 10–15 seconds, or warm it gently in a low oven.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Use frozen blueberries straight from the freezer and do not thaw them first.
Can I make this cake ahead of time?
Yes. This cake can be made a day ahead and stored in the refrigerator. Let it sit at room temperature for a little while before serving.
Can I use a different berry?
Yes. Raspberries, blackberries, or mixed berries all work well.
Why is my crumb topping too wet?
If the topping feels too wet, add 1–2 tablespoons more flour until it becomes crumbly.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend.
Does this cake need to be refrigerated?
Yes. Since it contains a cream cheese layer, store it in the refrigerator.
Recipe Card
Sherry’s Blueberry Cream Cheese Crumb Cake
A soft blueberry crumb cake layered with sweet cream cheese filling and topped with a buttery cinnamon crumb topping. Perfect for breakfast, brunch, dessert, or coffee time.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 9 pieces
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Crumb Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Grease an 8-inch square baking dish or line it with parchment paper.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in blueberries.
- Spread half of the batter into the prepared pan.
- Spoon the cream cheese mixture over the batter.
- Spread the remaining batter over the cream cheese layer.
- In another bowl, mix flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the crumb topping over the cake.
- Bake for 35–40 minutes, or until golden brown and set in the center.
- Cool before slicing and serving.
Notes
Use softened cream cheese for a smooth filling.
If using frozen blueberries, do not thaw them.
Let the cake cool before slicing for the cleanest pieces.
Store leftovers in the refrigerator for up to 5 days.
Nutrition Estimate
Per serving:
- Calories: 360
- Carbohydrates: 48g
- Protein: 5g
- Fat: 18g
- Sugar: 30g
- Fiber: 1g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Sherry’s Blueberry Cream Cheese Crumb Cake is sweet, creamy, fruity, and comforting. The soft cake, juicy blueberries, rich cream cheese layer, and buttery crumb topping make it a dessert that feels homemade and special.
Serve it with coffee in the morning, tea in the afternoon, or as a simple dessert after dinner.
Pinterest Description
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