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
Scale
- 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