Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake is the ultimate breakfast or dessert treat that never fails to impress. Picture layers of buttery cake, creamy cheesecake filling, juicy blueberries, and golden cinnamon crumble all in one glorious bite.

This recipe brings together everything we love about coffee cake and cheesecake, creating something truly special. Whether you’re hosting a Sunday brunch, celebrating a special occasion, or just treating yourself to something wonderful, this crumb cake delivers bakery-quality results right from your home kitchen.

Why You’ll Love This Recipe

• Triple texture perfection with soft cake, creamy filling, and crunchy topping
• Versatile enough for breakfast, brunch, or dessert
• Works beautifully with fresh or frozen blueberries year-round
• Freezer-friendly for make-ahead convenience
• Guaranteed crowd-pleaser that gets rave reviews every single time

Equipment Needed

• 9×13-inch baking pan
• Three mixing bowls (small, medium, large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Fork or pastry blender
• Wire cooling rack
• Parchment paper (optional but helpful)

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Ingredients You’ll Need

For the Crumb Topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup cold butter, cubed

For the Cream Cheese Layer:

• 8 oz cream cheese, softened (1 package)
• ¼ cup granulated sugar
• 1 large 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 unsalted butter, softened (1 stick)
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream (Greek yogurt works too)
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries

Ingredient Notes

Cream Cheese Perfection: The cream cheese must be softened to room temperature or it won’t blend smoothly. Leave it on the counter for 1-2 hours, or microwave for 10-15 seconds at a time until soft but not melted. Room temperature cream cheese creates that silky, cheesecake-like layer we’re after.

Butter Temperature: Both the butter in the topping and the cake should be at different temperatures. The topping butter needs to be cold and cubed to create those perfect crumbles. The cake butter should be softened and creamy for proper incorporation. Plan accordingly!

Fresh vs. Frozen Berries: Fresh blueberries are wonderful when in season, giving you beautiful berry bursts throughout. Frozen berries work year-round and are often more economical. If using frozen, don’t thaw them – toss them with a teaspoon of flour to prevent bleeding and add them frozen directly to the batter.

Sour Cream Substitute: Full-fat Greek yogurt creates the same tender, moist crumb as sour cream. In a pinch, you can use buttermilk, though the texture will be slightly less rich. Don’t use low-fat versions – the fat content is important for texture.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan generously with butter or cooking spray, or line it with parchment paper for easy removal.

Step 2: Make the Crumb Topping

In your small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry blender, working it until the mixture resembles coarse crumbs with pea-sized butter pieces.

Step 3: Prepare Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and sugar together with your hand mixer until smooth and fluffy, about 2 minutes. Add the egg and vanilla extract, beating until completely combined and creamy with no lumps.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Mixing these first ensures even distribution throughout the batter.

Step 5: Cream Butter and Sugar

In your large mixing bowl, beat the softened butter and sugar together with your mixer until light and fluffy, about 3-4 minutes. This creaming process incorporates air, making your cake tender.

Step 6: Add Eggs and Wet Ingredients

Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the sour cream and vanilla extract until everything is smoothly combined.

Step 7: Combine Wet and Dry

Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see dry flour streaks.

Step 8: Fold in Blueberries

Using a rubber spatula, gently fold the blueberries into the batter. If using frozen berries, toss them with a teaspoon of flour first. Use a folding motion rather than stirring to prevent crushing the berries and turning the batter purple.

Step 9: Assemble the Layers

Spread about two-thirds of the cake batter evenly into your prepared pan – it will be thick, so use your spatula to spread it to the edges. Pour the cream cheese mixture over the cake batter, spreading it gently and evenly. Dollop the remaining cake batter on top in spoonfuls

Step 10: Add Topping and Bake

Sprinkle the crumb topping generously and evenly over everything. Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 11: Cool and Serve

Let the cake cool in the pan on a wire rack. You can serve it warm or at room temperature. For cleaner slices, let it cool completely. If desired, dust with powdered sugar or drizzle with a simple vanilla glaze before serving.

Pro Tips & Cooking Hacks

• Room temperature ingredients blend better and create superior texture
• Don’t overmix the batter after adding flour – mix just until combined
• If using frozen blueberries, toss with flour to prevent color bleeding
• The cream cheese layer doesn’t need perfect coverage – rustic is beautiful
• Let cake cool at least 30 minutes before slicing for cleaner cuts
• Make the crumb topping ahead and refrigerate until ready to use
• Line your pan with parchment for easy removal and serving
• Double the recipe for a crowd – it disappears fast!

Tips & Variations

Make-Ahead Magic: This cake is perfect for entertaining because you can bake it the night before. It actually tastes even better the next day once the flavors have melded together. Store covered at room temperature for same-day serving, or refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.

Freezer-Friendly: Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. You can also freeze individual slices for grab-and-go breakfast treats.

Berry Swaps: Try raspberries, blackberries, or a mixed berry blend instead of blueberries. Diced strawberries work beautifully too. Each berry creates a slightly different but equally delicious version. You can even use dried fruit like cranberries or cherries (tossed with flour).

Flavor Boosters: Add a teaspoon of lemon zest to the cream cheese layer for bright citrus notes. Almond extract (½ teaspoon) in the cake batter creates a bakery-style flavor. A tablespoon of orange zest throughout makes it extra special. Sprinkle chopped pecans or almonds over the crumb topping for added crunch.

Serving Suggestions

Breakfast Perfection: Serve warm slices alongside hot coffee or tea for a spectacular weekend breakfast. It’s substantial enough to be satisfying but not so heavy that you feel weighed down. Add fresh berries and a dollop of whipped cream for an extra special brunch presentation.

Dessert Elegance: Serve slightly warm with a scoop of vanilla ice cream melting over the top. The contrast of warm cake and cold ice cream is absolutely divine. A drizzle of warm blueberry sauce or white chocolate ganache takes it over the top for dinner parties.

Afternoon Tea: Cut into smaller squares and serve as part of an afternoon tea spread. It pairs beautifully with both coffee and tea. Dust with powdered sugar just before serving for an elegant presentation. This cake is always the star of potlucks and bake sales.

Common Mistakes

• Using cold cream cheese which creates lumps in the filling
• Overmixing the cake batter which creates a tough, dense texture
• Not letting ingredients come to room temperature before mixing
• Spreading the batter too thin which affects the layering
• Overbaking which dries out the cake – watch that timing
• Cutting the cake while still hot which creates messy slices
• Forgetting to toss frozen berries with flour, causing purple streaks

What to Serve With Blueberry Cream Cheese Crumb Cake

Morning Beverages: This cake is absolutely perfect with freshly brewed coffee, whether you prefer dark roast, medium blend, or flavored varieties. Earl Grey tea or chai latte complement the cinnamon in the crumb topping beautifully. For something special, try it with a blueberry latte or vanilla cappuccino.

Breakfast Spreads: Make it the centerpiece of a brunch buffet alongside scrambled eggs, crispy bacon, fresh fruit salad, and yogurt parfaits. It balances perfectly with savory breakfast items. A cheese and fruit platter rounds out an elegant brunch menu.

Simple Additions: A bowl of fresh mixed berries on the side adds color and freshness. Whipped cream or sweetened mascarpone provides rich, creamy contrast. For special occasions, serve with champagne or mimosas for a celebratory brunch feel.

Frequently Asked Questions

Can I make this the night before?

Absolutely! In fact, it tastes even better the next day as the flavors develop. Bake, cool completely, cover tightly, and store at room temperature overnight. Refrigerate if keeping longer than a day.

Can I skip the cream cheese layer?

You can, but it’s truly what makes this cake so special and different from regular coffee cake. The creamy layer adds incredible richness and that cheesecake-like quality everyone loves.

What if I don’t have sour cream?

Full-fat Greek yogurt works perfectly as a 1:1 substitute. You can also use buttermilk, though the texture will be slightly different. Avoid using low-fat versions for best results.

How do I know when it’s done baking?

The top should be golden brown and spring back lightly when touched. A toothpick inserted into the cake portion (not the cream cheese layer) should come out clean or with just a few moist crumbs. The edges will pull slightly away from the pan.

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