Blueberry Cream Cheese Crumb Cake

I’m excited to share my Blueberry Cream Cheese Crumb Cake—a soft, buttery cake layered with tangy cream cheese filling, sweet blueberries, and a crunchy crumb topping that makes every bite irresistible.

Why I’ll Love This Recipe

I love this cake because it combines three delicious layers in one dessert: tender cake, creamy filling, and a buttery crumb. The blueberries add bursts of sweetness, and it’s just as perfect for brunch as it is for dessert.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the crumb topping:

• All-purpose flour

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Unsalted butter, melted

For the cream cheese layer:

• Cream cheese, softened

• Granulated sugar

• Egg

• Vanilla extract

For the cake layer:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Sour cream or plain yogurt

• Vanilla extract

• Fresh or frozen blueberries (if frozen, I keep them unthawed to prevent bleeding)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch springform pan or baking dish.

2. I prepare the crumb topping by mixing flour, sugars, and cinnamon, then stirring in melted butter until crumbly; I set it aside.

3. For the cream cheese layer, I beat cream cheese, sugar, egg, and vanilla until smooth; I set it aside.

4. For the cake, I whisk together flour, baking powder, baking soda, and salt. In another bowl, I cream butter and sugar until light and fluffy, then beat in egg, sour cream, and vanilla. I mix in the dry ingredients just until combined.

5. I spread the cake batter evenly in the pan, top it with the cream cheese mixture, then sprinkle blueberries evenly over the cream cheese.

6. I finish with the crumb topping, pressing it gently so it adheres.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. I cool the cake completely before slicing.

Servings and Timing

• Servings: About 10–12 slices

• Prep time: 20 minutes

• Cook time: 50–60 minutes

• Total time: 1 hour 10–20 minutes

Variations

• I sometimes add lemon zest to the cake batter for a citrusy touch.

• I mix raspberries with the blueberries for a berry blend.

• I drizzle a light glaze over the cooled cake for extra sweetness.

• I swap sour cream for Greek yogurt for a slightly tangier flavor.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. To serve warm, I microwave slices for 10–15 seconds or heat them in a low oven. This cake can also be frozen (without glaze) for up to 2 months—thaw overnight in the fridge.

FAQs

Can I make this cake ahead of time?

Yes—it holds up well and tastes even better the next day after chilling.

Can I use frozen blueberries?

Yes—I use them straight from the freezer to prevent excess moisture.

How do I keep the crumb topping from sinking?

I make sure the cake batter is thick enough and the topping is gently pressed, not mixed in.

Can I make this without the cream cheese layer?

Yes—it becomes a simple blueberry crumb cake, but the cream cheese adds richness.

What’s the best way to cut neat slices?

I chill the cake first, then cut with a sharp knife, wiping between slices.

Conclusion

I love making Blueberry Cream Cheese Crumb Cake because it’s rich, fruity, and full of texture. It’s a versatile recipe that works for breakfast, brunch, or dessert—and it never lasts long in my kitchen.