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