Blueberry Cream Cheese Crumb Cake: A Buttery, Sweet, and Creamy Delight

There’s something magical about a crumb cake—especially when it’s filled with sweet blueberries and a rich cream cheese layer. This Blueberry Cream Cheese Crumb Cake is a dream come true for anyone who loves a dessert that’s moist, buttery, and packed with flavor.

Whether you serve it for breakfast, brunch, or dessert, this cake is soft, creamy, and topped with a crunchy, cinnamon-infused crumb topping that makes it absolutely irresistible.


Why This Recipe Works

  • Perfect texture – A soft cake base, creamy cream cheese layer, and a buttery crumb topping.
  • Bursting with blueberries – Fresh or frozen berries add natural sweetness and juiciness.
  • Make-ahead friendly – Tastes even better the next day as the flavors blend.
  • Great for any occasion – Perfect for brunch, dessert, or even a sweet afternoon snack.

Ingredients You’ll Need

(Serves 8-10 | Prep Time: 15 mins | Bake Time: 45-50 mins | Total Time: 1 hr)

For the Cake:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt

For the Cream Cheese Layer:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the Blueberries:

  • 1 ½ cups fresh or frozen blueberries
  • 1 tablespoon flour (to prevent sinking)

For the Crumb Topping:

  • ¾ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces

How to Make Blueberry Cream Cheese Crumb Cake

1. Preheat & Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.

2. Make the Cake Batter

  • In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
  • Add the softened butter, egg, vanilla extract, and sour cream. Beat until the batter is smooth and well combined.
  • Spread the batter evenly into the prepared baking pan.

3. Prepare the Cream Cheese Layer

  • In a separate bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.
  • Spread the cream cheese mixture evenly over the cake batter.

4. Toss the Blueberries

  • In a small bowl, toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom).
  • Sprinkle the blueberries evenly over the cream cheese layer.

5. Make the Crumb Topping

  • In another bowl, mix flour, brown sugar, and cinnamon.
  • Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Sprinkle the crumb topping generously over the blueberries.

6. Bake Until Golden

  • Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 15 minutes before slicing and serving.

Pro Tips & Variations

🔹 Use frozen blueberries – No need to thaw; just toss them in flour and add directly to the batter.

🔹 Make it extra rich – Swap sour cream for heavy cream for an even softer texture.

🔹 Want a crunchier topping? Add chopped pecans or walnuts to the crumb topping for extra texture.

🔹 Make it a lemon-blueberry version – Add zest of 1 lemon to the batter and 1 tablespoon lemon juice to the cream cheese mixture.

🔹 Gluten-free option – Use a gluten-free flour blend instead of all-purpose flour.


What to Serve with Blueberry Cream Cheese Crumb Cake

This cake is perfect on its own, but you can make it even better with:

  • A drizzle of glaze – Mix ½ cup powdered sugar with 1 tablespoon milk and drizzle over the cooled cake.
  • A scoop of vanilla ice cream – Because everything is better with ice cream!
  • A cup of coffee or tea – The perfect pairing for a cozy morning or afternoon treat.
  • A dollop of whipped cream – Light and fluffy contrast to the rich cake.

FAQs (From My Kitchen to Yours)

Q: Can I make this cake ahead of time?
A: Yes! This cake stays fresh for 2-3 days at room temperature or up to 5 days in the fridge.

Q: Can I freeze this cake?
A: Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Q: How do I prevent the crumb topping from sinking?
A: Make sure your butter is cold when mixing the topping so it stays crumbly and sits on top while baking.

Q: Can I use a different fruit?
A: Yes! Try raspberries, blackberries, or chopped strawberries for a delicious twist.


Why You’ll Love This Recipe

This Blueberry Cream Cheese Crumb Cake is the ultimate soft, buttery, and flavorful treat that works for breakfast, brunch, or dessert. The combination of moist cake, creamy cheesecake filling, juicy blueberries, and a crunchy crumb topping makes it unforgettable.

Try this recipe and let me know how it turns out! I’d love to hear your favorite variations and what you pair it with!

Blueberry Cream Cheese Crumb Cake: A Buttery, Sweet, and Creamy Delight

Blueberry Cream Cheese Crumb Cake: A Buttery, Sweet, and Creamy Delight

There’s something magical about a crumb cake—especially when it’s filled with sweet blueberries and a rich cream cheese layer. This Blueberry Cream Cheese Crumb Cake is a dream come true for anyone who loves a dessert that’s moist, buttery, and packed with flavor.
By Jason GriffithPublished on March 4, 2025
Prep Time15 min
Cook Time30 min
Total Time1 hr
Servings8-10 servings
Category: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1 tablespoon flour (to prevent sinking)
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries
  • 1 tablespoon milk (to drizzle over cooled cake)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. In a separate bowl, mix the cream cheese, 1 tablespoon of flour, lemon juice, and a sprinkle of cinnamon until smooth.
  6. Fold in the fresh blueberries, ensuring they are coated with the flour mixture to prevent sinking.
  7. Pour half of the cake batter into the prepared pan, followed by the cream cheese mixture, and top with the remaining batter.
  8. Sprinkle the top with additional cinnamon if desired.
  9. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool for 10 minutes before drizzling with milk over the top of the cake.
  11. Serve warm or at room temperature.

Nutrition Information

@type: NutritionInformation
Calories: 320 calories
Protein Content: 6g
Carbohydrate Content: 45g
Fat Content: 15g
Tags: blueberry cake, cream cheese cake, crumb cake, dessert, American dessert