Blueberry Cream Cheese Crumb Cake Recipe You’ll Love

Let’s talk about a dessert that’s the perfect blend of creamy, fruity, and crumbly. This irresistible Blueberry Cream Cheese Crumb Cake is the treat you didn’t know you needed. Picture this: a soft, buttery cake base, topped with a luscious cream cheese layer, sweet-tart blueberries, and a perfectly crunchy crumb topping. It’s the kind of dessert that makes you want to grab a fork and dive in. Whether it’s for brunch, a mid-afternoon snack, or a special occasion, this recipe is sure to become a favorite in your household.

I still remember the first time I made this cake—it was for a family gathering in late summer, and the fresh blueberries were at their peak. The smell wafting through the kitchen was enough to make everyone impatient for dessert. Trust me, this recipe is worth making for the aroma alone, but the taste? Oh, it’s pure bliss!

Recipe Story and Background

Blueberry Cream Cheese Crumb Cake has a little bit of everything that makes dessert magical. It’s believed to have roots in Eastern European coffee cakes, which often feature a sweet topping and creamy filling. Over time, this style of cake evolved into variations across cultures, and here we are with a modern twist that feels indulgent yet comforting.

For me, this recipe is a celebration of summer blueberries—those juicy gems that practically beg to be baked into something delicious. But this cake isn’t just a summer treat. Thanks to the availability of frozen blueberries, it’s perfect year-round. I’ve made this recipe countless times, tweaking it until I landed on the perfect balance of sweetness, creaminess, and crunch.

If you’re looking for a dessert that feels fancy but is deceptively easy to make, this crumb cake is it. It pairs beautifully with a cup of coffee or tea, making it ideal for brunches or casual get-togethers. And honestly, who doesn’t love a dessert that can double as breakfast?

Ingredients Discussion

Let’s talk ingredients because every piece of this crumb cake brings something special to the table.

• Blueberries: Fresh blueberries are ideal for their juicy sweetness, but frozen blueberries work just as well. If using frozen, don’t thaw them—they’ll stay firmer during baking. For a twist, try wild blueberries for a more intense flavor.
• Cream Cheese: Full-fat cream cheese is your best friend here. It adds richness and a creamy tang that balances the sweetness. If you need a lower-fat option, Neufchâtel cheese works, but the flavor will be slightly milder.
• All-Purpose Flour: This is the backbone of the cake and crumb topping. For a gluten-free version, you can swap it with a 1:1 gluten-free baking flour. Just make sure it’s suited for baking!
• Butter: Unsalted butter is recommended so you can control the flavor. If you’re out, salted butter works—just reduce the added salt in the recipe slightly.
• Sugar: Both granulated sugar and brown sugar are used. Granulated sugar sweetens the cake base and cream cheese layer, while brown sugar adds depth and a caramel-like hint to the crumb topping.
• Vanilla Extract: A high-quality vanilla extract makes a big difference. If you want something extra special, try vanilla bean paste!
• Eggs: Large eggs help bind the cake batter and cream cheese filling. They’re a must for structure.
• Baking Powder: This ensures the cake rises beautifully. Make sure your baking powder is fresh for the best results.

Each ingredient plays its part in creating the decadent layers of this crumb cake. Feel free to experiment with substitutions if needed, but keep in mind that the flavor and texture may vary slightly.

Equipment Needed

You don’t need anything fancy for this recipe, but here’s what you’ll want to have on hand:

• Mixing Bowls: A few medium-sized bowls for mixing the batter, cream cheese filling, and crumb topping.
• Hand Mixer or Stand Mixer: This makes blending the cream cheese layer a breeze. If you’re mixing by hand, be ready for a bit of a workout!
• 9×13 Baking Pan: A standard-sized pan works perfectly. You can also use a round springform pan for a more elegant presentation.
• Rubber Spatula: Great for scraping every last bit of batter and filling.
• Pastry Cutter: Optional but helpful for making the crumb topping. You can also use your fingers to crumble the butter into the flour mixture.

If you don’t have a pastry cutter, no worries—your hands work just fine! For easier cleanup, consider lining your pan with parchment paper.

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Grease your baking pan or line it with parchment paper.
2. Make the crumb topping: In a bowl, combine 1 1/2 cups (180g) all-purpose flour, 1/2 cup (100g) brown sugar, and 1/2 cup (115g) cold butter cut into cubes. Use a pastry cutter or your fingers to mix until crumbly. Set aside.
3. Prepare the cake batter: In a separate bowl, cream 1/2 cup (115g) butter and 1 cup (200g) granulated sugar until fluffy. Add 2 large eggs and 1 tsp vanilla extract, mixing well. Sift in 2 cups (240g) all-purpose flour, 2 tsp baking powder, and a pinch of salt. Mix until just combined. Spread evenly in the prepared pan.
4. Make the cream cheese layer: Beat 8oz (225g) cream cheese with 1/2 cup (100g) sugar and 1 large egg until smooth. Spread over the cake batter.
5. Add the blueberries: Sprinkle 2 cups (300g) blueberries evenly over the cream cheese layer.
6. Top with the crumb mixture: Sprinkle the crumb topping over the blueberries.
7. Bake: Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for at least 20 minutes before slicing.

Your kitchen will smell heavenly, and the cake will have everyone’s mouth watering!

Cooking Tips and Techniques

Here are some tips to make sure your crumb cake turns out perfect:

• Cold Butter for the Crumb: Keep the butter cold when making the topping. It ensures a crunchy texture instead of a greasy mess.
• Don’t Overmix: When combining the cake batter, mix until just combined. Overmixing can lead to a dense cake.
• Layer Carefully: Spread the cream cheese layer gently to avoid mixing it with the batter.
• Test for Doneness: Insert a toothpick in the center; it should come out clean. Watch the edges—they’ll turn golden when it’s ready.

And one more thing—don’t rush the cooling process. The flavors settle and the texture firms up as it cools.

Variations and Adaptations

Here are some fun ways to switch things up:

• Lemon Blueberry Crumb Cake: Add 1 tbsp lemon zest to the cream cheese layer for a citrusy twist.
• Gluten-Free Version: Use gluten-free baking flour and check the baking powder for gluten-free certification.
• Berry Blend: Mix blueberries with raspberries or blackberries for a mixed berry version.
• Dairy-Free Option: Use dairy-free cream cheese and substitute butter with coconut oil or vegan butter.

I once tried adding chopped pecans to the crumb topping for extra crunch—it was a hit!

Serving and Storage Suggestions

This crumb cake is best served slightly warm or at room temperature. Pair it with:

• A dollop of whipped cream or vanilla ice cream
• A cup of coffee or tea
• A drizzle of warm blueberry sauce

To store, cover tightly and refrigerate for up to 5 days. You can also freeze slices for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 10 minutes or microwave individual slices for 20 seconds.

Nutritional Information and Benefits

Here’s an approximate breakdown per serving (based on 12 servings):

• Calories: 280
• Fat: 12g
• Carbohydrates: 38g
• Protein: 4g

The blueberries are rich in antioxidants, and cream cheese provides calcium. It’s an indulgent treat, but it’s worth every bite!

Conclusion

There you have it—the irresistible Blueberry Cream Cheese Crumb Cake that combines creamy, fruity, and crunchy layers into one unforgettable dessert. Whether you’re baking for your family or impressing guests, this recipe is a surefire hit. I love how versatile it is, and the flavors just get better over time.

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below and share your thoughts or any creative twists you made. Happy baking, and don’t forget to enjoy every crumb!

FAQs

Can I use frozen blueberries?

Absolutely! Just use them straight from the freezer without thawing to prevent excess moisture.

How do I make the crumb topping crunchier?

Use cold butter and avoid overmixing. You can also add chopped nuts for extra crunch.

Can I make this cake ahead of time?

Yes! Bake it a day in advance and store it in the refrigerator. Let it come to room temperature before serving.

What if my cream cheese layer looks thin?

That’s normal—it will set beautifully during baking and complement the other layers perfectly.

Can I use other fruits instead of blueberries?

Definitely! Try raspberries, diced peaches, or even sliced strawberries for a fun variation.