Introduction
The first slice of Sherry’s blueberry cream cheese crumb cake always disappears before I’ve even set the rest on the table. There’s just something magical about the way the buttery crumb topping melts into tangy cream cheese and bursts of juicy blueberries. If you’ve ever had one of those days where you crave something sweet, comforting, and just a little bit fancy—but don’t want to fuss for hours—this blueberry cream cheese crumb cake recipe is your new best friend.
I stumbled onto this recipe years ago at a family reunion when my Aunt Sherry brought her famous crumb cake. She claimed it was “no big deal,” but, honestly, it stole the show from every pie and bar cookie on the dessert table. I begged her for the recipe, tweaked it (as I always do), and after dozens of bakes, I’m convinced this is the best version out there. The mix of tart blueberries, creamy filling, and that crunchy, golden crumb is just unbeatable.
What I love most is how flexible this cake is. It’s perfect for Sunday brunches, afternoon coffee dates, or just a weekday treat when you want to make something special for your family. If you’re looking for a dessert that’s simple enough to whip up last-minute but impressive enough to wow your guests, you’re in the right place. And yes, the blueberry cream cheese crumb cake keyword is no accident—it really is the star of the show. Let’s get baking!
Why You’ll Love This Recipe
After baking this blueberry cream cheese crumb cake more times than I can count—seriously, it’s one of those recipes I pull out for every occasion—I can confidently say you’re going to adore it. Here’s why:
- Quick & Easy: Comes together in just over an hour, but tastes like you spent all afternoon in the kitchen. It’s my go-to when I need something homemade but time is tight.
- Simple Ingredients: No need to hunt for fancy stuff. If you’ve got cream cheese, blueberries, and a few pantry staples, you’re set.
- Perfect for Any Occasion: This cake is a hit at brunch, potlucks, holiday mornings, or just a cozy evening in. I’ve even made it for birthday breakfasts—yes, that’s a thing in my house!
- Crowd-Pleaser: Picky eaters? No problem. Kids love the sweet crumb topping, adults swoon over the cream cheese layer. It never lasts long.
- Unbelievably Delicious: It’s the kind of cake that turns an ordinary day into something special. The combo of tender cake, creamy filling, and juicy berries is next-level comfort food.
This isn’t just another blueberry coffee cake. What sets it apart is the creamy, tangy layer of cream cheese tucked right under the crumb—almost like a cheesecake surprise. Plus, the crumb topping is thick and buttery, not just a sprinkle. I’ve tested mixing the blueberries into the batter, layering them on top, and even using frozen berries (spoiler: all work great!). You know those recipes that get passed down because they’re just that good? This is one of them.
Honestly, this blueberry cream cheese crumb cake is the kind of bake that makes you close your eyes and sigh after the first bite. It delivers the nostalgia of grandma’s kitchen, but with a modern, easy twist. Whether you’re an experienced baker or just starting, this recipe is forgiving, adaptable, and always a winner.
Ingredients Needed
This blueberry cream cheese crumb cake recipe uses straightforward, everyday ingredients that you might already have on hand. Each one plays a role in the magic, so let’s break it down:
- For the Cake Batter:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened (adds richness and moisture)
- 2 large eggs, room temperature (binds the batter)
- 1/2 cup (120ml) sour cream or plain Greek yogurt (for moisture and a hint of tang)
- 1 teaspoon pure vanilla extract
- For the Cream Cheese Layer:
- 8 oz (225g) cream cheese, softened (I love using Philadelphia brand for the smoothest texture)
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the Blueberry Layer:
- 1 1/2 cups (210g) fresh or frozen blueberries (no need to thaw if frozen)
- 1 tablespoon all-purpose flour (helps prevent the berries from sinking; skip if you like them all through the cake)
- 1 tablespoon lemon zest (totally optional, but brightens up the berry flavor)
- For the Crumb Topping:
- 3/4 cup (100g) all-purpose flour
- 1/2 cup (100g) brown sugar, packed (adds a caramel note)
- 1/4 cup (60g) unsalted butter, melted
- 1/2 teaspoon cinnamon (optional but highly recommended—trust me!)
- Pinch of salt
Ingredient Tips: For the best crumb, use cold butter in the topping if you want extra chunkiness, or melt it for a finer, sandy texture. If blueberries aren’t in season, frozen works just as well—just toss them in flour to prevent extra moisture. For a gluten-free version, swap in your favorite 1:1 gluten-free flour blend (I’ve had great luck with King Arthur’s).
Don’t have sour cream? Plain Greek yogurt is a fantastic substitute. You can also use low-fat cream cheese, but the texture won’t be quite as rich—full-fat is best for that classic, creamy bite.
Equipment Needed
- 9-inch (23cm) Springform Pan: This is my favorite for easy release and a pretty presentation. If you don’t have one, a regular 9-inch round cake pan works—just line it well with parchment.
- Mixing Bowls: At least three for the batter, cream cheese filling, and crumb topping. I use nesting glass bowls for quick cleanup.
- Electric Mixer or Stand Mixer: Makes creaming the butter and cream cheese a breeze. A sturdy whisk and some elbow grease will do if you’re feeling old-school.
- Measuring Cups and Spoons: For accuracy with both dry and wet ingredients.
- Rubber Spatula: Great for scraping every bit of batter out of the bowl (and for sneaking a taste!).
- Microplane or Zester: If you’re adding lemon zest.
- Cooling Rack: To help the cake cool evenly and avoid a soggy bottom.
If you don’t have a springform pan, you can use a square baking dish. Just be sure to line it well with parchment for easy lifting. I’ve baked this cake in both metal and glass pans—metal gives a slightly crisper edge, while glass bakes more gently. If you use glass, add a couple extra minutes to the bake time. Don’t stress about fancy tools; this blueberry cream cheese crumb cake is forgiving and comes out beautifully even with the basics.
Preparation Method
- Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. (This helps with easy release and no sticking!)
- Make the Crumb Topping: In a bowl, combine 3/4 cup (100g) flour, 1/2 cup (100g) brown sugar, 1/4 cup (60g) melted butter, 1/2 teaspoon cinnamon, and a pinch of salt. Mix with a fork until large, moist crumbs form. Set aside. (Tip: If you want chunkier crumbs, use cold diced butter and squish together with your fingers.)
- Prepare the Cream Cheese Layer: In a medium bowl, beat together 8 oz (225g) cream cheese, 1/4 cup (50g) sugar, 1 egg, and 1/2 teaspoon vanilla until smooth and creamy. Set aside. (Warning: If your cream cheese is too cold, you’ll get lumps. Let it warm up for the smoothest filling!)
- Mix the Cake Batter: In a large bowl, beat 1/2 cup (115g) softened butter and 1/2 cup (100g) sugar until light and fluffy—about 2 minutes. Add 2 eggs, beating well after each. Mix in 1/2 cup (120ml) sour cream and 1 teaspoon vanilla. In a separate bowl, whisk together 1 1/2 cups (190g) flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add dry to wet, mixing just until combined. Don’t overmix—some lumps are okay.
- Layer the Cake: Spread about 2/3 of the cake batter into the prepared pan. Dollop the cream cheese mixture over the batter and gently spread it out, almost to the edges. Sprinkle blueberries (tossed with 1 tablespoon flour and lemon zest, if using) evenly over the cream cheese layer. Spoon the remaining cake batter on top in blobs and gently smooth (it won’t fully cover, and that’s totally fine).
- Add the Crumb Topping: Sprinkle the crumb mixture evenly over the top. Don’t press it down too hard; you want those craggy bits that get extra crisp.
- Bake: Place pan in the center of the oven and bake for 50–60 minutes, or until the crumb is golden, the center is set, and a toothpick inserted into the cake part (not the cream cheese) comes out mostly clean. If the crumb is browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Cool completely on a rack before slicing. (This is the hardest part—waiting!)
- Serve: Slice and enjoy as-is, or dust with powdered sugar for a little extra flair.
Troubleshooting: If your cake seems wobbly in the center after baking, give it a few more minutes. Sometimes the cream cheese layer needs extra time to set. If using frozen berries, expect a couple more minutes of bake time due to extra moisture.
Personal tip: If you’re in a hurry, chill the cake in the fridge for 30 minutes to help it slice cleanly. I’ve tried rushing it—don’t. The flavors meld as it cools, and the texture is so much better.
Cooking Tips & Techniques
- Room Temperature Ingredients: Always use room temperature eggs, butter, and cream cheese. It makes mixing smoother and prevents lumps (trust me, cold cream cheese is a pain!).
- Don’t Overmix: Stir the batter just until combined. Overmixing can lead to a dense cake—nobody wants that.
- Crumb Topping Consistency: If you want big, bakery-style crumbs, use your hands to squeeze the crumb topping into chunks before sprinkling over the cake. For a finer crumb, just mix with a fork.
- Baking Evenness: Rotate the cake halfway through baking for even browning, especially if your oven has hot spots (mine definitely does!).
- Blueberry Placement: Tossing berries in a little flour helps keep them from sinking, but if you like juicy bursts at the bottom, skip this step.
- Waiting to Slice: Letting the cake cool completely is key for clean slices. If you cut in too soon, the cream cheese layer may ooze. It’ll still taste amazing, but it won’t be as pretty.
- Personal Flops: Once, I underbaked the cake thinking the crumb was browning too fast—ended up with a gooey center. Now, I always check the center with a toothpick and tent with foil if needed.
- Multitasking: While the cake bakes, clean up your mixing bowls and prep coffee or tea. The heavenly smell will have everyone hovering in the kitchen anyway!
- Consistency: For perfectly even layers, use an offset spatula to spread the batter and cream cheese filling. If you don’t have one, the back of a spoon works in a pinch.
The more you bake this blueberry cream cheese crumb cake, the more you’ll find little tweaks that suit your kitchen and tastes. Don’t be afraid to play around!
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried King Arthur’s and Bob’s Red Mill with great results—no one noticed the difference!
- Berry Swap: Substitute raspberries, blackberries, or a berry mix for the blueberries. In summer, I use whatever’s fresh from the farmers market. Chopped peaches or cherries are also delicious.
- Lemon-Lover’s Twist: Add 2 tablespoons of lemon juice and extra zest to the cream cheese layer for a bright, tangy kick. Perfect for spring gatherings!
- Dairy-Free Option: Use vegan cream cheese and yogurt, plus a plant-based butter. The crumb will be slightly different, but still super tasty.
- Nutty Crunch: Sprinkle 1/2 cup chopped pecans or sliced almonds into the crumb topping for extra texture (my mom’s favorite).
- Mini Cakes: Divide the recipe among muffin tins for individual servings—bake for 20–25 minutes. Great for brunch buffets or lunchboxes.
One of my favorite variations is swapping in half raspberries for the blueberries and adding a dash of almond extract to the cream cheese layer. It’s subtle but so good. The beauty of this blueberry cream cheese crumb cake recipe is that it’s a canvas—get creative and make it yours!
Serving & Storage Suggestions
This blueberry cream cheese crumb cake is best served at room temperature or slightly chilled—the cream cheese layer firms up beautifully and the crumb stays crisp. I love slicing generous wedges and dusting them with a little powdered sugar for that bakery look.
Pair it with hot coffee, tea, or even a cold glass of milk. For brunch, serve alongside scrambled eggs and crispy bacon for a sweet-savory spread. If you want to go the extra mile, a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into a showstopper dessert.
Storage: Cover leftovers tightly and refrigerate for up to 5 days. The flavors meld even more after a day or two, and the crumb topping stays surprisingly crisp. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp or warm in a low oven (300°F/150°C) for 10 minutes.
Tip: The cake actually tastes even better the next day as the blueberry and cream cheese flavors settle in. If you’re planning ahead, bake it a day early and let it rest overnight—just try not to sneak a slice before your guests arrive!
Nutritional Information & Benefits
Per generous slice (1/10 of cake): about 340 calories, 18g fat, 38g carbs, 5g protein. Of course, actual values may vary depending on ingredient brands and swaps.
Health Benefits: Blueberries are loaded with antioxidants and vitamin C, and cream cheese adds a bit of protein and calcium. Using Greek yogurt or sour cream gives you a boost of probiotics and extra moisture in the cake.
Dietary Notes: This blueberry cream cheese crumb cake can be made gluten-free or dairy-free with simple substitutions. Contains dairy, eggs, and wheat unless adapted. If nut allergies are a concern, skip any nut toppings.
From a personal wellness perspective, I love serving this as a treat that’s both satisfying and full of real ingredients. It’s dessert, but with the bonus of fruit and a little protein—win-win!
Conclusion
If you’re searching for a homemade dessert that’s easy, comforting, and guaranteed to please, Sherry’s blueberry cream cheese crumb cake recipe is it. Every bite is a mix of creamy, crumbly, and fruity goodness that works for breakfast, snack, or dessert. It’s a recipe I return to again and again—one that always brings smiles and requests for seconds.
Don’t be afraid to make it your own—add your favorite berries, switch up the crumb, or tweak the filling. That’s the beauty of baking at home. Honestly, there’s nothing more satisfying than pulling a golden, berry-studded cake from the oven and sharing it with people you love.
If you try this blueberry cream cheese crumb cake, let me know how it goes! Leave a comment, share your version on Pinterest, or tag me on social media. Here’s to sweet memories and even sweeter cake—happy baking!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great—just toss them in flour before adding to the cake (no need to thaw). This helps prevent extra moisture from making the cake soggy.
Can I make this blueberry cream cheese crumb cake ahead of time?
Yes! The cake actually tastes better after resting overnight in the fridge. Just bring it to room temperature before serving, or warm slices gently if you prefer.
What’s the best way to store leftovers?
Cover tightly and refrigerate for up to 5 days. For longer storage, wrap slices in plastic and freeze for up to 2 months. Thaw in the fridge and enjoy!
Can I substitute other berries or fruits?
Definitely! Raspberries, blackberries, or even a mix work beautifully. You can also add diced peaches or cherries for a fun twist.
How do I know when the cake is done baking?
The crumb should be golden, and a toothpick inserted into the cake (not the cream cheese layer) should come out mostly clean. If the top browns too quickly, cover with foil for the last 10 minutes.
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Blueberry Cream Cheese Crumb Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
This easy homemade blueberry cream cheese crumb cake features a buttery crumb topping, tangy cream cheese layer, and juicy blueberries. Perfect for brunch, dessert, or a sweet snack, it comes together quickly and is always a crowd-pleaser.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (210g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 1 tablespoon lemon zest (optional)
- 3/4 cup (100g) all-purpose flour (for crumb topping)
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) unsalted butter, melted
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crumb topping: In a bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup melted butter, 1/2 teaspoon cinnamon, and a pinch of salt. Mix with a fork until large, moist crumbs form. Set aside.
- Prepare the cream cheese layer: In a medium bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth and creamy. Set aside.
- Mix the cake batter: In a large bowl, beat 1/2 cup softened butter and 1/2 cup sugar until light and fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Mix in sour cream and 1 teaspoon vanilla. In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Gradually add dry to wet ingredients, mixing just until combined.
- Spread about 2/3 of the cake batter into the prepared pan.
- Dollop the cream cheese mixture over the batter and gently spread it out, almost to the edges.
- Toss blueberries with 1 tablespoon flour and lemon zest (if using), then sprinkle evenly over the cream cheese layer.
- Spoon the remaining cake batter on top in blobs and gently smooth (it won’t fully cover).
- Sprinkle the crumb mixture evenly over the top. Do not press down.
- Bake for 50–60 minutes, or until the crumb is golden, the center is set, and a toothpick inserted into the cake part (not the cream cheese) comes out mostly clean. Tent with foil if the crumb browns too quickly.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Cool completely on a rack before slicing.
- Serve as-is or dust with powdered sugar.
Notes
For chunkier crumb topping, use cold diced butter instead of melted. Frozen blueberries work well—no need to thaw, just toss in flour. Let the cake cool completely before slicing for clean layers. For gluten-free, use a 1:1 gluten-free flour blend. The cake tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/10 of cake (1 generous slice)
- Calories: 340
- Sugar: 22
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: blueberry cream cheese crumb cake, blueberry crumb cake, cream cheese coffee cake, easy crumb cake, homemade dessert, brunch cake, blueberry dessert, springform pan cake
