Description
Blueberry Cream Cheese Crumb Cake brings together everything we love about coffee cake and cheesecake in one glorious creation. Picture layers of buttery cake, creamy cheesecake filling, juicy blueberries, and golden cinnamon crumble all in one bite. This recipe delivers bakery-quality results right from your home kitchen and makes a stunning centerpiece for any brunch or dessert table.
Ingredients
Crumb Topping:
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ cup cold butter, cubed
Cream Cheese Layer:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large 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 unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F. Grease 9×13-inch baking pan or line with parchment paper.
2. Combine flour, brown sugar, and cinnamon in small bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
3. Beat softened cream cheese and sugar in medium bowl until smooth (about 2 minutes). Add egg and vanilla, beating until creamy. Set aside.
4. Whisk together flour, baking powder, baking soda, and salt in separate bowl. Set aside.
5. Beat softened butter and sugar in large bowl until light and fluffy (3-4 minutes).
6. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla until smooth.
7. Gradually add dry ingredients to wet, mixing on low just until combined.
8. Gently fold blueberries into batter using rubber spatula.
9. Spread two-thirds of cake batter in prepared pan. Pour cream cheese mixture over and spread gently. Dollop remaining batter on top. Sprinkle crumb topping evenly over everything.
10. Bake 40-45 minutes until golden brown and toothpick inserted in cake (not cream cheese layer) comes out clean.
11. Let cool in pan. Serve warm or at room temperature. Dust with powdered sugar if desired.
Notes
Cream cheese must be room temperature for smooth filling.
Don’t overmix batter after adding flour – mix just until combined.
Toss frozen berries with flour to prevent color bleeding.
Cake tastes even better the next day after flavors meld.
Freezes beautifully for up to 2 months.
Can substitute Greek yogurt for sour cream.
Add lemon zest to cream cheese layer for citrus brightness.
The cream cheese layer doesn’t need perfect coverage – rustic is beautiful.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg