Blueberry Cream Cheese Crumb Cake

Blueberry cream cheese crumb cake features three glorious layers. A tender, buttery vanilla cake base, a luxurious cream cheese middle that’s slightly tangy and sweet, and a generous blanket of cinnamon-sugar crumb topping that bakes up golden and crunchy. It’s perfect for a special breakfast, elegant enough for brunch with friends, and absolutely divine as dessert with afternoon tea or coffee.

Why You’ll Love This Recipe

• Three incredible layers: Cake, cream cheese, and crumb topping create a symphony of textures in every bite.
• Not too sweet: The tangy cream cheese balances the sweetness perfectly, making this suitable for breakfast or dessert.
• Impressive but approachable: Looks bakery-worthy but uses simple ingredients and straightforward techniques.
• Fresh or frozen blueberries work: No need to wait for berry season – this is a year-round favorite.
• Make-ahead friendly: Actually tastes better the next day after the flavors have melded together.

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Ingredients You’ll Need

For the Cake Layer:

• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 8 ounces cream cheese, softened to room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk (whole milk gives the best texture)

For the Cream Cheese Layer:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Crumb Topping:

• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes

The Star:

• 1½ to 2 cups fresh or frozen blueberries (if frozen, don’t thaw them)

Why These Ingredients Work

The combination of butter and cream cheese in the cake batter creates something special – the richness of butter with the slight tang of cream cheese makes a cake that’s moist, tender, and has more interesting flavor than butter alone. This isn’t your standard vanilla cake; it’s got personality. The cream cheese needs to be properly softened for easy mixing and to prevent lumps in your batter.

That separate cream cheese layer is what elevates this from a good cake to an extraordinary one. It’s essentially a thin layer of no-bake cheesecake baked right into the middle, adding richness and tangy sweetness that plays beautifully against the fresh blueberries.

The berries themselves provide bursts of jammy sweetness and add gorgeous purple streaks throughout.

The crumb topping is where the magic of texture happens. Cold butter mixed with flour, sugars, and cinnamon creates those large, crunchy crumbs that contrast beautifully with the tender cake below.

The brown sugar adds a hint of caramel flavor and helps the topping get extra golden and crispy. Don’t skip the cinnamon – it ties all the flavors together and adds that cozy, comforting note we all love.

Essential Tools and Equipment

• 9×13-inch baking pan (or 9-inch springform pan for a taller presentation)
• Electric mixer (stand or hand mixer both work great)
• Three mixing bowls (large, medium, and small)
• Spatula for folding and spreading
• Whisk for dry ingredients
• Pastry blender, fork, or your fingers (for making the crumb topping)
• Toothpick or cake tester
• Wire cooling rack

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat

Preheat your oven to 350°F. Grease your 9×13-inch baking pan generously with butter or non-stick spray, then lightly flour it. This ensures easy release after baking.

Step 2: Make the Crumb Topping First

In a small bowl, mix together the flour, both sugars, and cinnamon. Add the cold butter cubes and use a pastry blender, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

Step 3: Cream the Butter, Sugar, and Cream Cheese

In your large bowl using an electric mixer, beat the softened butter, sugar, and cream cheese together on medium speed until the mixture is light, fluffy, and pale in color. This takes about 3-4 minutes and is worth the time

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. The mixture might look slightly curdled after the first egg – don’t worry, it’ll come together after the second. Stir in the vanilla extract.

Step 5: Combine Dry Ingredients

In your medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly throughout the flour so your cake rises uniformly.

Step 6: Alternate Dry and Wet

With your mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Start and end with the flour. Mix just until no streaks of flour remain

Step 7: Spread Half the Batter

Pour half of your cake batter into the prepared pan and spread it evenly with a spatula. It will seem like a thin layer – that’s perfect! You want room for all those other delicious layers.

Step 8: Make the Cream Cheese Layer

In a clean bowl (or just rinse out your small bowl from the crumb topping), beat together the cream cheese, sugar, egg, and vanilla until completely smooth with no lumps. This takes about 1-2 minutes.

Step 9: Layer Everything Together

Carefully spread the cream cheese mixture over the cake batter in the pan, leaving a small border around the edges. Sprinkle half of your blueberries over the cream cheese layer. Gently dollop the remaining cake batter on top and carefully spread it over the blueberries and cream cheese

Step 10: Top with Berries and Crumbs

Scatter the remaining blueberries over the top of the batter, then sprinkle your chilled crumb topping evenly over everything. Use all of it

Step 11: Bake to Golden Perfection

Bake in your preheated oven for 40-45 minutes, or until the crumb topping is deep golden brown and a toothpick inserted into the cake portion (not the cream cheese layer) comes out clean or with just a few moist crumbs.

Step 12: Cool Completely

Let the cake cool in the pan on a wire rack for at least 30 minutes before cutting. It needs time to set up, especially that cream cheese layer. For the cleanest cuts, cool it completely and refrigerate for an hour first.

You Must Know

The secret to success with this cake is all about temperature. Your butter and cream cheese absolutely must be at room temperature – not melted, not cold, but soft enough that you can easily press your finger into it. Cold ingredients won’t mix properly and you’ll end up with lumps in your batter. Set them out about an hour before you plan to bake.

When spreading the cream cheese layer, don’t worry about making it absolutely perfect or reaching the very edges of the pan. The cream cheese will spread a bit during baking, and leaving a small border prevents it from bubbling over the edges.

Personal Secret: I like to toss my blueberries with a teaspoon of flour before adding them to the cake. This little trick helps prevent them from sinking to the bottom and ensures they’re evenly distributed throughout.

Pro Tips & Cooking Hacks

• For easier spreading, wet your spatula slightly when spreading the cream cheese layer – it glides smoothly without dragging.
• Make larger crumb clusters by squeezing handfuls of the topping in your palm before sprinkling over the cake.
• Check doneness early – ovens vary, and overbaking can make the cake dry. Start checking at 35 minutes.
• Use a springform pan for a bakery-style presentation – the cake will be taller and you can remove the sides for beautiful serving.
• Bring eggs to room temperature quickly by placing them in a bowl of warm (not hot) water for 5-10 minutes.

Flavor Variations & Suggestions

This recipe is wonderfully versatile and welcomes your creative touches. Swap the blueberries for raspberries, blackberries, or a mixed berry blend – each creates its own beautiful color and flavor. Chopped strawberries work too, though they release more juice, so toss them with a tablespoon of flour first.

For a citrus twist, add the zest of one lemon to both the cake batter and the cream cheese layer. It brightens everything up and pairs beautifully with berries. A teaspoon of almond extract in place of half the vanilla gives you a subtle almond-blueberry combination that’s sophisticated and delicious.

Want to make it even more indulgent? Swirl a few tablespoons of blueberry jam into the cream cheese layer for extra fruity intensity. Or fold mini chocolate chips into the crumb topping for a chocolate-blueberry combination. For a nutty crunch, add ½ cup chopped pecans or walnuts to the crumb topping – they toast beautifully in the oven and add wonderful texture.

Make-Ahead Options

This is one of those magical cakes that actually improves with time. Make it a full day ahead, cover it tightly with plastic wrap once completely cool, and refrigerate. The flavors meld together and the texture becomes even more luscious. Just bring it to room temperature for about 30 minutes before serving for the best flavor and texture.

You can also prepare components ahead to make day-of baking easier. Mix your crumb topping up to three days in advance and keep it refrigerated in an airtight container. The dry ingredients for the cake can be whisked together and stored at room temperature. Just save the actual mixing and baking for when you’re ready.

For longer storage, this cake freezes beautifully for up to two months. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Thaw in the refrigerator overnight, then bring to room temperature before serving.

What to Serve With Blueberry Cream Cheese Crumb Cake

This cake is wonderful all on its own, but a few simple accompaniments can make it extra special. A cup of hot coffee or tea is classic for breakfast or brunch – the slight bitterness balances the cake’s sweetness perfectly. Fresh whipped cream dolloped on top adds luxury without overwhelming the delicate flavors.

For an elegant dessert presentation, serve slices with a scoop of vanilla ice cream or lemon sorbet. The cold, creamy element contrasts beautifully with the tender, room-temperature cake. A simple fruit compote made from more blueberries (or mixed berries) simmered with a bit of sugar makes a lovely sauce to drizzle over each slice.

At brunch, pair it with savory items like quiche, bacon, or a cheese platter to create balance. Fresh fruit salad on the side keeps things light and colorful. For afternoon tea, serve smaller squares alongside finger sandwiches and other petit fours.

Allergy Information

As written, this recipe contains gluten (wheat flour), dairy (butter, cream cheese, milk), and eggs. For gluten-free needs, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture will be slightly different but still delicious – just make sure your blend contains xanthan gum for structure.

Making this dairy-free is more challenging but possible. Use dairy-free cream cheese (like Kite Hill or Miyoko’s), dairy-free butter, and plant-based milk. The flavor will be different, but it can work. For egg-free baking, this recipe is tricky because eggs provide so much structure. You could try using commercial egg replacer, but results may vary.

Storage & Reheating

Store blueberry cream cheese crumb cake covered in the refrigerator for up to five days. The cream cheese layer means this cake needs to be kept cold, unlike regular cakes that can sit at room temperature. For the best flavor and texture, remove slices from the fridge about 20-30 minutes before serving to take the chill off.

To reheat individual slices, microwave for about 15-20 seconds until just barely warm. You can also warm slices in a 300°F oven for about 10 minutes. Don’t overheat or the cream cheese layer will become too soft. Many people actually prefer this cake cold straight from the fridge – the cream cheese layer is more set and feels almost like cheesecake.

Questions I Get Asked A Lot

Can I use low-fat or fat-free cream cheese?

I don’t recommend it for this recipe. Full-fat cream cheese gives you the best flavor and texture. Low-fat versions have more water content and can make your cake soggy, plus they don’t taste as rich and delicious.

Why is my cream cheese layer lumpy?

This usually means your cream cheese wasn’t soft enough when you started mixing. Make sure it’s truly at room temperature – soft enough to easily press your finger into but not melting. Beat it thoroughly until completely smooth before adding other ingredients.

Can I make this in a different size pan?

Yes! A 9-inch square pan works well, or even a 9-inch springform pan for a taller, more dramatic presentation. Baking time may need to be adjusted – check for doneness starting at 35 minutes for deeper pans.

My crumb topping sank into the cake – what happened?

This usually means the butter in your crumb topping was too soft, or the batter was too thin and watery. Make sure your crumb topping stays cold until you add it to the cake, and don’t overmix your batter (which can make it too thin).

How do I know when the cake is done?

The crumb topping should be deep golden brown, the edges will pull slightly away from the pan, and a toothpick inserted into the cake portion (avoiding the cream cheese layer and berries) should come out clean or with just a few moist crumbs.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear if you made this for breakfast, brunch, or dessert, and whether your family declared it a new favorite like mine did.