First, let me just say thank you so much for stopping by — I’m genuinely thrilled to share this recipe with you! Every time I bake this Blueberry Cream Cheese Crumb Cake, I think of lazy weekend mornings, coffee brewing, and the kind of cozy comfort only a homemade treat can bring.
It’s everything you could ever want in a cake: buttery, tender, creamy, fruity, and topped with a sweet cinnamon crumble that melts in your mouth. Whether it’s brunch with friends, Sunday dessert with family, or a “just because” bake for yourself — this recipe always feels special.
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💙 Why You’ll Love This Cake
- Triple texture perfection: Soft cake, creamy cheesecake center, and a golden crumb topping.
- Versatile & fuss-free: Works with fresh or frozen blueberries.
- Perfect for any occasion: Brunch, dessert, or a sweet afternoon snack.
- Freezer-friendly: Bake it ahead for holidays or gifting.
- Guaranteed crowd-pleaser: It disappears every time I bring it out!
🫐 What It Tastes Like
Picture this: a tender, buttery cake base that tastes like your favorite blueberry muffin, a creamy, tangy layer of sweetened cream cheese that’s almost cheesecake-like, and a cinnamon-scented crumb topping that gives every bite the perfect crunch.
It’s rich, fruity, and delicately balanced — not too sweet, just beautifully comforting. Paired with a hot cup of coffee or tea? Absolute heaven. ☕
🌟 Benefits of This Recipe
- Year-round appeal: Use fresh blueberries in summer or frozen ones all winter long.
- Make-ahead magic: Keeps wonderfully in the fridge or freezer.
- Simple pantry ingredients: No fancy tools or techniques needed.
- Visually stunning: That layered look makes it feel bakery-worthy!
🛒 Ingredients
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)
🔪 Tools You’ll Need
- Mixing bowls (3)
- Hand or stand mixer
- 9×13-inch baking pan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
🍋 Ingredient Additions & Substitutions
- Swap berries: Try raspberries, blackberries, or diced strawberries.
- Add citrus: A teaspoon of lemon zest in the cream cheese layer brightens it beautifully.
- Go nutty: Sprinkle chopped pecans or almonds over the crumb topping.
- Healthier twist: Use Greek yogurt instead of sour cream.
- Flavor change-up: Almond extract in place of vanilla for a bakery-style aroma.
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Pan & Oven
Preheat oven to 350°F (175°C). Grease or line your baking pan with parchment paper for easy removal later.
2️⃣ Make the Crumb Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.
3️⃣ Prepare the Cream Cheese Filling
In another bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
4️⃣ Make the Cake Batter
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Blend in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in the blueberries gently with a spatula.
5️⃣ Assemble the Cake
- Spread about two-thirds of the cake batter evenly into your prepared pan.
- Pour and spread the cream cheese mixture over the batter.
- Dollop the remaining batter on top — it doesn’t need to be perfect.
- Sprinkle the crumb topping generously over everything.
6️⃣ Bake to Perfection
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7️⃣ Cool & Serve
Allow to cool before slicing. Dust with powdered sugar or drizzle with a simple vanilla glaze if desired.
🍽️ How to Serve
- Serve warm or chilled — both are divine!
- Perfect with fresh berries and whipped cream on top.
- Pairs wonderfully with coffee, tea, or even brunch mimosas.
🧁 Tips for Success
- Don’t overmix the batter — it keeps the cake light and tender.
- If using frozen blueberries, toss them with a teaspoon of flour to prevent bleeding.
- Let the cake cool completely before slicing to help it set properly.
- For an extra indulgent twist, serve warm with a scoop of vanilla ice cream!
🧊 Storage
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap tightly in plastic and foil for up to 2 months.
- Reheat: Warm slices in the microwave for 15–20 seconds before serving.
❓ FAQ
Can I make this the night before?
Yes! Bake it ahead and store in the fridge. It actually tastes even better the next day.
Can I double the recipe?
Absolutely. Use a larger pan or bake two 9×13-inch cakes.
Can I skip the cream cheese layer?
You can — but it’s what makes this cake so heavenly!
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