Indulge in my Blueberry Cream Cheese Crumb Cake, a tender, moist cake bursting with juicy blueberries, swirled with creamy sweetened cream cheese, and crowned with a golden cinnamon crumb topping. I love baking this cake for breakfast alongside a hot coffee or as a delightful dessert. Each slice offers a perfect harmony of fruity, creamy, and crunchy textures that’s sure to please.
Why You’ll Love This Blueberry Cream Cheese Crumb Cake
I love this Blueberry Cream Cheese Crumb Cake because it combines three irresistible layers: a buttery cake base, a rich cream cheese swirl, and a sweet, crunchy cinnamon topping. It’s simple to make with everyday ingredients and fresh blueberries, and it always bakes up beautifully. Whether I’m serving it for brunch, sharing with guests, or treating my family, this cake vanishes quickly, making it a go-to favorite.
Ingredients for Blueberry Cream Cheese Crumb Cake
Here’s what you’ll need to make this Blueberry Cream Cheese Crumb Cake (serves 9):
Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries
Cream Cheese Swirl:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter, cold and cubed
Ingredient Tips:
- Blueberries: Fresh blueberries add vibrant flavor; frozen can work if unthawed to prevent color bleeding.
- Sour Cream: Ensures a moist, tender cake; Greek yogurt is a great substitute.
- Cream Cheese: Use full-fat for a rich swirl; soften for easy mixing.
- Butter: Cold butter for the topping creates coarse, crunchy crumbs.
- Flour: Measure accurately to maintain the cake’s soft texture.
Directions for Blueberry Cream Cheese Crumb Cake
Preheat Oven
I start by preheating the oven to 350°F (175°C) and greasing and flouring an 8-inch square baking pan to prepare for this Blueberry Cream Cheese Crumb Cake.
Mix Dry Ingredients
In a medium bowl, I whisk 1 cup flour, 1 tsp baking powder, and ¼ tsp salt, then set aside.
Cream Butter and Sugar
In a large mixing bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy. I beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
Combine Wet and Dry
I mix in ½ cup sour cream until just combined, then gradually add the dry ingredients. I gently fold in 1 cup fresh blueberries to distribute evenly.
Prepare Cream Cheese Swirl
In a separate bowl, I beat 4 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp vanilla extract until smooth and creamy.
Assemble Cake
I pour half the cake batter into the prepared pan, dollop half the cream cheese mixture on top, and swirl gently with a knife. I repeat with the remaining batter and cream cheese, creating a marbled effect.
Make Crumb Topping
In a small bowl, I mix ½ cup flour, ⅓ cup brown sugar, and ½ tsp cinnamon. I cut in 4 tbsp cold butter until coarse crumbs form, then sprinkle evenly over the cake.
Bake
I bake the Blueberry Cream Cheese Crumb Cake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with slight cream cheese moisture. I let it cool in the pan before slicing.
Serve
I slice the cooled cake into 9 pieces and serve, perfect for breakfast, brunch, or dessert.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 9 slices
Calories: ~340 kcal per slice
Macros per Serving: 42g carbs, 6g protein, 18g fat, 1g fiber
Variations for Blueberry Cream Cheese Crumb Cake
I love experimenting with this Blueberry Cream Cheese Crumb Cake for fun twists. Here are some ideas:
- Berry Swap: Use raspberries or diced strawberries instead of blueberries for a vibrant change.
- Citrus Zest: Add 1 tsp lemon or orange zest to the batter for a bright, zesty note.
- Extra Crumb: Double the crumb topping for an even crunchier finish.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Spiced Topping: Mix a pinch of nutmeg or cardamom into the crumb topping for warmth.
Storage/Reheating
I store leftover Blueberry Cream Cheese Crumb Cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days due to the cream cheese. To reheat, I microwave a slice for 10-15 seconds until just warm. For freezing, I wrap individual slices tightly and freeze for up to 2 months, thawing in the fridge overnight before serving.
FAQs About Blueberry Cream Cheese Crumb Cake
What can I use if I don’t have sour cream?
I often use plain Greek yogurt or whole-milk yogurt as a substitute, which works seamlessly.
Can I use frozen blueberries instead of fresh?
Yes, I use frozen blueberries without thawing to prevent color streaking in the batter.
How do I know when Blueberry Cream Cheese Crumb Cake is done?
I insert a toothpick into the center; it should come out clean or with a bit of cream cheese moisture, not raw batter.
Can I bake this in a round pan instead of square?
Yes, I’ve used an 8-inch round pan with similar results, checking baking time as it may vary slightly.
Do I need to refrigerate the cake because of the cream cheese?
Yes, I refrigerate it after the first day to keep the cream cheese layer fresh and safe.
More Delicious Cake Recipes You Will Love
- Banana Coffee Cake
- Strawberry Crunch Cheesecake Recipe
- Peach Cheesecake
- Andes Mint Poke Cake
- Chocolate Cherry Dump Cake
Conclusion
This Blueberry Cream Cheese Crumb Cake is a comforting, homemade treat I love to bake for any occasion. It’s simple yet special, with juicy blueberries, creamy filling, and crunchy cinnamon topping that make every bite delightful. Perfect for breakfast, brunch, or dessert, this cake is a crowd-pleaser that’s sure to disappear fast. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips!
Blueberry Cream Cheese Crumb Cake
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 4 oz cream cheese softened
- 1/4 cup granulated sugar for swirl
- 1 large egg for swirl
- 1 teaspoon vanilla extract for swirl
- 1/2 cup all-purpose flour for topping
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in sour cream until combined, then gradually add dry ingredients. Fold in blueberries gently.
- In another bowl, beat cream cheese, sugar, egg, and vanilla for the swirl until smooth.
- Pour half of the batter into the prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife. Repeat with remaining batter and cream cheese mixture.
- For the crumb topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over cake.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with slight moisture from cream cheese.
- Cool the cake in the pan before slicing and serving.
Notes
- Substitute Greek yogurt for sour cream if needed.
- Use frozen blueberries without thawing to prevent streaking.
- Add lemon zest for a citrusy flavor.
- Double the crumb topping for extra crunch.
- Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
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