Blueberry Cream Cheese Crumb Cake
Here’s a full recipe for a Blueberry Cream Cheese Crumb Cake, complete with a Q&A section at the end to help troubleshoot or adapt the recipe. This cake features a buttery base, rich cream cheese layer, fresh blueberries, and a golden crumb topping. Perfect for brunch or dessert!
🫐 Blueberry Cream Cheese Crumb Cake Recipe
🍰 Ingredients
🔹 For the Crumb Topping:
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¾ cup all-purpose flour
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⅓ cup light brown sugar (packed)
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⅓ cup granulated sugar
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½ tsp cinnamon (optional)
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6 tbsp unsalted butter, melted
🔹 For the Cream Cheese Layer:
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8 oz (1 block) cream cheese, softened
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¼ cup granulated sugar
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1 egg
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1 tsp vanilla extract
🔹 For the Cake:
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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1–1½ cups fresh or frozen blueberries (if frozen, do not thaw)
🧁 Instructions
1. Preheat & Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9-inch springform pan or a deep 9-inch round cake pan.
2. Make the Crumb Topping
In a medium bowl:
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Combine flour, both sugars, and cinnamon.
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Add melted butter and mix with a fork until large crumbs form.
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Set aside in the fridge to keep firm.
3. Make the Cream Cheese Layer
In a small bowl:
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Beat softened cream cheese with sugar until smooth.
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Add egg and vanilla, mix until creamy. Set aside.
4. Make the Cake Batter
In a medium bowl:
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Whisk flour, baking powder, baking soda, and salt.
In a large bowl:
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Cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in eggs one at a time, then add vanilla.
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Mix in sour cream.
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Gradually add dry ingredients until just combined. Do not overmix.
5. Assemble the Cake
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Spread cake batter evenly into the prepared pan.
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Pour and gently spread the cream cheese mixture over the cake batter.
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Evenly scatter the blueberries over the cream cheese layer.
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Top with the chilled crumb mixture.
6. Bake
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Bake for 50–60 minutes, or until a toothpick inserted in the center (not through a blueberry) comes out clean.
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If the top browns too quickly, tent loosely with foil after 40 minutes.
7. Cool & Serve
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Let cool in the pan for at least 30 minutes before removing.
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Serve warm or at room temperature.
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Optional: Dust with powdered sugar before serving.
❓Q&A: Blueberry Cream Cheese Crumb Cake
Q: Can I use frozen blueberries?
A: Yes! Use them straight from the freezer. Toss lightly in 1 tsp flour to prevent sinking and avoid thawing to keep from bleeding into the batter.
Q: Can I make this ahead of time?
A: Absolutely. Bake the day before and store covered at room temp (1 day) or in the fridge (up to 3 days). Bring to room temp before serving, or warm slightly.
Q: What can I use instead of sour cream?
A: Plain Greek yogurt (whole milk) is a great substitute with similar texture and moisture.
Q: Can I freeze the cake?
A: Yes, it freezes well! Wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven if desired.
Q: My crumb topping sank. What went wrong?
A: Most likely the topping was too wet or the blueberries were too juicy. Make sure the crumb topping is chilled and blueberries aren’t thawed if frozen.
Q: Can I make it gluten-free?
A: Yes! Use a good 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). Check other ingredients for gluten cross-contamination.
Q: Can I add lemon flavor?
A: Yes! Add 1 tsp lemon zest to the cream cheese layer or cake batter for a bright touch that complements blueberries beautifully.
