There are few things as inviting as the aroma of a freshly baked cake filling your kitchen. And when that cake happens to be a Blueberry Cream Cheese Crumb Cake, you know you’re in for something truly special. This isn’t just any cake; it’s a delightful triple threat: a tender, moist cake base, a ribbon of tangy, creamy cheesecake filling, and a generous, buttery, crumbly topping, all studded with bursts of juicy blueberries. It’s the kind of cake that makes any morning feel like a celebration and any dessert spread feel complete.

Why I Love This Recipe

This Blueberry Cream Cheese Crumb Cake holds a special place in my baking repertoire because it’s the perfect balance of indulgence and approachability. I love how the vibrant blueberries pop against the rich cream cheese layer, and the textural contrast between the soft cake and the crunchy streusel is simply divine. It feels like something you’d pick up from a fancy bakery, but it’s surprisingly straightforward to make at home. It’s perfect for a lazy Sunday brunch, a potluck where you want to impress, or just a sweet treat to enjoy with a cup of coffee. The combination of creamy, tangy, sweet, and fruity is just irresistible!

List of Ingredients

To create this heavenly Blueberry Cream Cheese Crumb Cake, you’ll need:

For the Crumb Topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Cream Cheese Filling:

• 8 oz (1 block) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Swaps and Notes

• Butter: For the crumb topping, ensure your butter is cold – this helps create distinct crumbs. For the cake, make sure it’s softened to room temperature for proper creaming.
• Blueberries: Fresh blueberries are wonderful, but frozen (unthawed) work perfectly as well. If using frozen, they might bleed a little color, but it won’t affect the taste. You could also swap for mixed berries or raspberries for a different fruity twist.
• Sour Cream/Greek Yogurt: Both work beautifully to keep the cake moist and tender while adding a touch of tang. Use full-fat for the best results.
• Cream Cheese: Use full-fat block cream cheese, not the spreadable kind from a tub, for the best filling texture.
• Spices: A pinch of nutmeg in the crumb topping can enhance the flavor even more.
• Glaze (Optional): A simple powdered sugar glaze (1 cup powdered sugar mixed with 2-3 tablespoons milk or lemon juice) can be drizzled over the cooled cake for extra sweetness and visual appeal.

List of Steps for the Recipes

1. Prepare the Crumb Topping: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender, two knives, or your fingertips until coarse crumbs form. Set aside.
2. Make the Cream Cheese Filling: In another medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined. Set aside.
3. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper leaving an overhang for easy removal.
   • In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
   • In a large bowl, cream the softened butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
   • Beat in the whole egg and vanilla extract until well combined.
   • Alternately add the dry ingredients and sour cream (or yogurt) to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined. Do not overmix.
   • Gently fold in the blueberries.
4. Assemble the Cake: Spread about two-thirds of the cake batter evenly into the prepared baking pan.
   • Carefully dollop spoonfuls of the cream cheese filling over the cake batter. Gently spread it out, leaving a small border around the edges.
   • Drop the remaining cake batter in spoonfuls over the cream cheese layer. Gently spread it to cover most of the cream cheese, being careful not to mix it in.
   • Generously sprinkle the prepared crumb topping evenly over the entire surface of the cake.
5. Bake the Cake: Bake for 45-55 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake (avoiding the cream cheese layer) comes out clean or with moist crumbs.
6. Cool & Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving. Cooling completely is important for the layers to set properly.

Tips for Success

• Don’t Overmix: Overmixing the cake batter will result in a tough cake. Mix until just combined.
• Cold Butter for Crumbs: This is crucial for a streusel topping with distinct, crunchy crumbs.
• Soften Cream Cheese: Ensure your cream cheese is truly softened for a smooth, lump-free filling.
• Gentle Folding: When adding blueberries to the cake batter, fold them in gently to avoid crushing them and prevent them from sinking to the bottom.
• Cool Completely: While tempting, resist cutting into the cake warm. The cream cheese layer needs time to set, and the flavors meld beautifully as it cools.

Serving Suggestions and Pairings

This Blueberry Cream Cheese Crumb Cake is fantastic on its own, but here are some delightful pairings:

• A fresh cup of coffee or a warm mug of tea.
• For a refreshing complement on a sunny day, serve with a glass of my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
• A dollop of whipped cream or a scoop of vanilla ice cream if serving as a dessert.
• A simple side of fresh fruit for brunch.

Storage and Leftover Tips

Store leftover Blueberry Cream Cheese Crumb Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days due to the cream cheese filling. Bring to room temperature before serving for the best flavor and texture. This cake also freezes well. Wrap individual slices tightly in plastic wrap, then foil, and place in a freezer-safe bag for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.

More Recipes You Will Love

If you enjoy baking delightful treats that combine fruit, creaminess, and a touch of indulgence, you’ll love these other recipes from my kitchen:

• For another fun and festive cake, try my How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you’re a fan of rich, decadent desserts, you must try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• And for another classic dessert with a twist, my The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot) are incredibly popular.
• Looking for an easy fall treat? My These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat are a must-try.

Final Thoughts

This Blueberry Cream Cheese Crumb Cake is truly a baking triumph. It’s a harmonious blend of flavors and textures that results in a deeply satisfying and impressive dessert or breakfast treat. The burst of fresh blueberries, the tangy cream cheese, and that irresistible crumbly topping make every bite pure bliss. I encourage you to whip up this cake and share it with your loved ones – it’s guaranteed to bring smiles all around! Let me know in the comments how your cake turns out and what your favorite part of this recipe is. For more delicious inspiration, be sure to follow ChefManiac.com!