Sherry’s Blueberry Cream Cheese Crumb Cake: The Ultimate Breakfast or Dessert Treat Recipe
Introduction
Sherry’s Blueberry Cream Cheese Crumb Cake is a delightful treat perfect for breakfast, brunch, or dessert. Featuring a tender buttery cake, a creamy cream cheese layer, and a crunchy cinnamon crumb topping, it’s a balance of textures and flavors that feels both comforting and special.
Ingredients
- Crumb Topping: ½ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ cup cold butter (cubed)
- Cream Cheese Layer: 8 oz (1 package) cream cheese (softened), ¼ cup sugar, 1 egg, ½ teaspoon vanilla extract
- Cake Batter: 1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ cup butter (softened), ¾ cup sugar, 2 eggs, ½ cup sour cream, 1 teaspoon vanilla extract, 1½ cups blueberries (fresh or frozen)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
- Step 2: In a small bowl, mix the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter with a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.
- Step 3: In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy.
- Step 4: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
- Step 5: Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Gently fold the blueberries into the batter using a spatula.
- Step 7: Spread about two-thirds of the cake batter evenly in the prepared pan. Pour and spread the cream cheese mixture over this layer. Dollop the remaining batter on top—it doesn’t need to be perfectly smooth.
- Step 8: Sprinkle the crumb topping generously over the entire cake.
- Step 9: Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 10: Allow the cake to cool before slicing. Optionally, dust with powdered sugar or drizzle with a vanilla glaze before serving.
Tips & Variations
- Use fresh or frozen blueberries—if frozen, toss them with a teaspoon of flour to prevent color bleeding.
- Swap in raspberries, blackberries, or diced strawberries for a different berry twist.
- Add a teaspoon of lemon zest to the cream cheese layer for a bright, citrusy note.
- Sprinkle chopped pecans or almonds over the crumb topping for added crunch.
- For a healthier twist, substitute Greek yogurt for sour cream in the batter.
- Replace vanilla extract with almond extract to create a bakery-style aroma.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, warm slices briefly in the microwave for 15–20 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this the night before?
Yes! This cake actually tastes even better the next day. Bake it ahead and store it in the fridge overnight for convenience.
Can I double the recipe?
Absolutely. Use a larger pan or bake two 9×13-inch cakes to accommodate the doubled amount.
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Sherry’s Blueberry Cream Cheese Crumb Cake: The Ultimate Breakfast or Dessert Treat Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Sherry’s Blueberry Cream Cheese Crumb Cake is a delightful, multi-textured treat featuring a tender buttery cake base studded with fresh or frozen blueberries, layered with a tangy and creamy sweetened cream cheese filling, and topped with a crunchy cinnamon-scented crumb topping. Perfect for breakfast, brunch, dessert, or an indulgent snack, this cake combines the richness of cheesecake and the fruity freshness of blueberries with a comforting crumb finish. It’s freezer-friendly, easy to prepare with pantry staples, and guaranteed to wow any crowd.
Ingredients
Scale
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
For the Cream Cheese Layer
- 8 oz (1 package) cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
For the Cake Batter
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups blueberries (fresh or frozen)
Instructions
- Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the cake once baked.
- Make the Crumb Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside this crumb topping mixture.
- Prepare the Cream Cheese Filling: In another bowl, use a mixer to beat the softened cream cheese with the sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the blueberries using a spatula to prevent them from breaking apart.
- Assemble the Cake: Spread about two-thirds of the cake batter evenly into the prepared pan. Pour and spread the cream cheese mixture over the cake batter layer. Dollop the remaining cake batter in spoonfuls over the cream cheese layer—it does not need to be perfectly even. Generously sprinkle the prepared crumb topping over the top of the assembled layers.
- Bake to Perfection: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean.
- Cool & Serve: Remove the cake from the oven and allow it to cool completely on a cooling rack before slicing. Optionally, dust with powdered sugar or drizzle with a simple vanilla glaze before serving. Enjoy warm or chilled, alone or topped with whipped cream and fresh berries.
Notes
- For best texture, do not overmix the batter to keep the cake tender and light.
- If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent color bleeding.
- Let the cake cool completely before slicing to allow it to set and retain its layers.
- Try adding a teaspoon of lemon zest to the cream cheese layer for a bright citrus note.
- Swap blueberries with raspberries, blackberries, or diced strawberries for variety.
- For a nutty crunch, sprinkle chopped pecans or almonds over the crumb topping before baking.
- Use Greek yogurt instead of sour cream for a healthier variation.
- This cake freezes well; wrap tightly and store for up to 2 months.
- Warm slices in the microwave for 15-20 seconds before serving for an indulgent experience.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry cream cheese cake, crumb cake, breakfast cake, blueberry dessert, cream cheese dessert, crumb topping, brunch cake, easy baked cake
