Blueberry Cream Cheese Crumb Cake

Here’s a delicious recipe for Blueberry Cream Cheese Crumb Cake — tender vanilla cake layered with a ribbon of cream cheese, fresh (or frozen) blueberries, and topped with a buttery crumb topping. It’s perfect for brunch, dessert, or an anytime treat!

🫐 Blueberry Cream Cheese Crumb Cake

🍽️ Serves: 9–12

🕒 Prep Time: 25 min | Bake Time: 45–55 min

👨‍🍳 Pan: 9×9-inch or 8×8-inch square pan (or round equivalent)

🧾 Ingredients:

✨ For the Crumb Topping:

• 1/2 cup (100g) brown sugar

• 1/2 cup (65g) all-purpose flour

• 1/2 tsp cinnamon

• Pinch of salt

• 1/4 cup (60g) unsalted butter, melted

🧁 For the Cream Cheese Layer:

• 8 oz (225g) cream cheese, softened

• 1/4 cup (50g) granulated sugar

• 1 egg yolk

• 1/2 tsp vanilla extract

🍰 For the Cake:

• 1/2 cup (115g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/4 cups (160g) all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup (120ml) sour cream or plain yogurt

• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

👨‍🍳 Instructions:

🔹 1. Make the Crumb Topping

• In a bowl, combine brown sugar, flour, cinnamon, and salt.

• Stir in melted butter until crumbs form.

• Set aside.

🔹 2. Make the Cream Cheese Filling

• Beat cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

🔹 3. Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line your baking pan.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Beat in eggs, one at a time, then vanilla.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Add dry ingredients to the wet ingredients in two additions, alternating with sour cream. Mix just until combined.

🔹 4. Assemble the Cake

• Spread the cake batter evenly in the prepared pan.

• Gently spread the cream cheese layer over the top.

• Sprinkle blueberries evenly over the cream cheese.

• Top with the crumb mixture, gently pressing some into the blueberries.

🔹 5. Bake

• Bake for 45–55 minutes, or until a toothpick comes out clean (a little cream cheese on the toothpick is okay — just no wet batter).

• Let cool in pan for 15 minutes, then cool fully on a wire rack.

🍽️ Serving & Storage:

• Serve slightly warm or room temp.

• Store in the fridge for up to 5 days.

• Freezes well (wrap slices tightly in plastic wrap, then foil).