Blueberry Cream Cheese Crumb Cake

Name: Blueberry Cream Cheese Crumb Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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

Isabella

📖Life, Love, and Gastronomy 📖

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Blueberry Cream Cheese Crumb Cake a moist and tender crumb cake that’s packed with juicy blueberries, rippled with a creamy swirl of sweetened cream cheese, and finished with a golden cinnamon crumb topping. I love serving this cake for breakfast with a cup of coffee, but it’s just as irresistible for dessert. Every bite is a perfect balance of fruity, creamy, and crunchy textures.

Why You’ll Love This Recipe

I love how this cake brings together three delicious layers in every bite: the buttery crumb cake, the rich cream cheese swirl, and the sweet cinnamon topping. It’s easy to prepare with pantry staples and fresh blueberries, and it bakes up beautifully every time. Whether I’m making it for guests, family brunch, or just because, this cake always disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

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

For the cream cheese swirl:

4 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the crumb topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, cold and cubed

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring an 8-inch square baking pan.

In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.

In a large mixing bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla.

Then I mix in the sour cream until just combined, then gradually add the dry ingredients. I fold in the fresh blueberries gently.

For the cream cheese swirl, I beat together the cream cheese, sugar, egg, and vanilla until smooth.

I pour half of the cake batter into the pan, dollop half the cream cheese mixture on top, and swirl it gently with a knife. I repeat with the remaining batter and cream cheese swirl.

For the crumb topping, I mix the flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture forms coarse crumbs. I sprinkle it evenly over the top of the cake.

Finally I bake it for 45-50 minutes, until a toothpick inserted in the center comes out clean (it’s okay if it’s a little moist from the cream cheese). I let the cake cool in the pan before slicing.

Servings and timing

Servings: 9 slices

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 340 kcal per serving

Variations

I like swapping blueberries for raspberries or diced strawberries for a different berry twist.

For a citrusy touch, I add a teaspoon of lemon zest to the batter.

Sometimes I double the crumb topping if I’m craving extra crunch.

To make it gluten-free, I use a 1:1 gluten-free flour blend in place of the all-purpose flour.

When I want a little spice, I mix a pinch of nutmeg into the crumb topping.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat a slice, I microwave it for 10–15 seconds just until warm. This cake also freezes beautifully—I wrap individual slices tightly and freeze for up to 2 months. I thaw them in the fridge overnight before serving.

Related Recipes:

Pumpkin Crumb Cake Muffins

FAQs

What can I use if I don’t have sour cream?

I usually substitute with Greek yogurt or plain whole-milk yogurt, and it works perfectly in this recipe.

Can I use frozen blueberries instead of fresh?

Yes, I use frozen blueberries sometimes—just make sure not to thaw them before adding to the batter to avoid streaking.

How do I know when the cake is done?

I check by inserting a toothpick into the center. It should come out clean or with just a little cream cheese moisture—no raw batter.

Can I bake this in a round pan instead of square?

Yes, I’ve used an 8-inch round cake pan with similar results—just keep an eye on the baking time as it might vary slightly.

Do I need to refrigerate the cake because of the cream cheese?

Yes, I refrigerate it if I’m not serving it the same day. It helps maintain freshness and keeps the cream cheese layer safe.

Conclusion

This Blueberry Cream Cheese Crumb Cake is the kind of treat I love to bake when I want something comforting and homemade. It’s easy enough for any day, yet special enough to share. The layers of juicy berries, creamy filling, and cinnamon crumb topping make it one of my favorite go-to cakes—especially when fresh blueberries are in season.

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