Ultimate Blueberry Cream Cheese Crumb Cake Recipe

There’s something magical about the combination of sweet blueberries, tangy cream cheese, and a buttery crumb topping. This Ultimate Blueberry Cream Cheese Crumb Cake is the kind of dessert that works for brunch, afternoon tea, or even a midnight snack. Imagine a soft, moist cake layered with juicy blueberries, creamy filling, and topped with a golden crumble that melts in your mouth. Trust me, this recipe is worth bookmarking forever!

If you’re looking for a dessert that feels indulgent but is surprisingly simple to whip up, this crumb cake is the answer. I’ve made it for family gatherings, potlucks, and even as a thoughtful gift for friends, and it never disappoints. Plus, it’s a fantastic way to use those fresh blueberries when they’re in season—or frozen ones when they’re not!

Recipe Story: A Cake That’s More Than a Dessert

Blueberry crumb cakes have their roots in old-fashioned American baking traditions, often served alongside coffee or tea. Growing up, my grandmother always had a crumb cake on the counter, and the smell of cinnamon and baked fruit would fill the house. This recipe takes that nostalgic classic and gives it a little twist with the addition of cream cheese, making it extra decadent.

Honestly, this cake is like the best of three worlds: the soft, comforting base of a coffee cake, the creamy richness of cheesecake, and the buttery crunch of a crumble. I first tried a version of this cake at a bakery while visiting the East Coast, and I couldn’t stop thinking about it. After a few tries in my own kitchen, I came up with this version, which I dare say is even better!

Seasonally, this cake shines during blueberry season, but it’s just as delightful when made with frozen berries in the colder months. It’s become a family favorite, especially during summer picnics and holiday brunches. Trust me, one slice isn’t enough.

Ingredient Discussion: Choosing the Best for Your Crumb Cake

Let’s talk ingredients! Each one plays a role in making this Ultimate Blueberry Cream Cheese Crumb Cake irresistible. Here’s how to pick the best and tweak them to suit your needs:

• Blueberries: Fresh blueberries are ideal, especially when they’re in season—they’re plump, juicy, and sweet. If using frozen berries, don’t thaw them; toss them directly into the batter to prevent excess moisture. You can also try blackberries or raspberries for a fun twist!
• Cream Cheese: Full-fat cream cheese gives the filling its signature tang and richness. If you’re watching calories, you can use a reduced-fat version, but avoid fat-free—it won’t have the same creamy texture.
• All-Purpose Flour: Stick to good-quality all-purpose flour for a sturdy yet tender cake base. If you’re gluten-free, use a 1:1 gluten-free flour blend.
• Butter: Unsalted butter is key for controlling the salt level. Make sure it’s cold for the crumb topping to get that perfect texture. You can substitute with plant-based butter for a dairy-free option.
• Brown Sugar: The molasses in brown sugar adds depth to the crumble. Light or dark brown sugar both work, but dark offers a richer flavor.
• Cinnamon: A pinch of cinnamon in the crumble gives it warmth and pairs beautifully with the blueberries. Nutmeg or cardamom can be great alternatives.
• Eggs: Room-temperature eggs help the batter mix more evenly. If you’re egg-free, try flaxseed meal mixed with water as a substitute.
• Vanilla Extract: A good-quality vanilla extract adds a subtle sweetness and rounds out the flavors. You can also try almond extract for a unique twist.

One tip: If you’re using fresh blueberries, store them in the fridge but rinse and dry them right before using. Frozen blueberries should be kept in the freezer until you’re ready to bake.

Equipment Needed

You don’t need a fancy setup to make this crumb cake, but having the right tools will make the process smoother:

• Springform Pan: A 9-inch springform pan works best for easy removal of the cake. If you don’t have one, a regular cake pan will do, but line it with parchment paper for easy lifting.
• Mixing Bowls: You’ll need at least three bowls—one for the batter, one for the cream cheese filling, and one for the crumble.
• Electric Mixer: A hand or stand mixer is helpful for whipping the cream cheese filling and batter. You can mix by hand, but it takes a bit more effort.
• Pastry Cutter or Fork: To make the crumble topping, a pastry cutter or even a fork works wonders for cutting butter into the flour.
• Rubber Spatula: Great for folding the batter and scraping down the sides of bowls.

If you don’t have specialty equipment like a springform pan, don’t stress—it’s still doable. Just make sure to grease your pan well to avoid sticking.

Preparation Method

Ready to get baking? Follow these step-by-step instructions for a perfect crumb cake:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crumble topping: In a bowl, mix 1 cup (120g) all-purpose flour, 1/2 cup (100g) brown sugar, and 1/2 tsp cinnamon. Add 1/2 cup (115g) cold unsalted butter, cut into cubes, and use a fork or pastry cutter to create a crumbly texture. Set aside.
3. Prepare the cream cheese filling: In another bowl, beat 8 oz (225g) cream cheese until smooth. Add 1/4 cup (50g) sugar, 1 egg, and 1 tsp vanilla extract. Mix until creamy.
4. Make the cake batter: In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 tsp baking powder, and a pinch of salt. In a separate bowl, beat 1/2 cup (115g) butter with 3/4 cup (150g) sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract, then mix. Gradually add the dry ingredients, alternating with 1/2 cup (120ml) milk.
5. Layer the cake: Spread half the batter in the pan. Pour the cream cheese mixture on top, then sprinkle 1 1/2 cups (225g) blueberries evenly. Add the remaining batter and top with the crumble mixture.
6. Bake: Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then carefully remove and cool completely.

Pro tip: If the topping starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Cooking Tips & Techniques

Here are some tricks I’ve learned over the years to ensure your crumb cake turns out perfect:

• Prevent Soggy Layers: If you’re using frozen blueberries, toss them in a little flour before layering to prevent excess moisture.
• Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for easier mixing and better texture.
• Butter Crumble: Keep your butter cold for the crumble topping—it’s the secret to achieving a crumbly texture.
• Don’t Overmix: When combining the batter, mix until just combined to avoid a dense cake.

Variations & Adaptations

Want to shake things up? Here are a few ways to adapt this recipe:

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Berry Swap: Substitute blueberries with raspberries, blackberries, or even diced peaches for a seasonal twist.
• Dairy-Free Version: Use dairy-free cream cheese and plant-based butter for the crumble.

I once tried adding a layer of lemon curd between the cream cheese and blueberries—it was absolutely divine!

Serving & Storage Suggestions

This cake is best served slightly warm or at room temperature. Pair it with a hot cup of coffee or tea for a classic combination. If you’re feeling fancy, a scoop of vanilla ice cream or a dollop of whipped cream takes it to another level.

Store leftovers in an airtight container in the fridge for up to five days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer bag—perfect for a quick treat later!

Nutritional Information & Benefits

While this crumb cake is indulgent, it does have some redeeming qualities! Blueberries are loaded with antioxidants and vitamins like C and K, and cream cheese offers a dose of calcium. Here’s an approximate breakdown per serving (based on 12 servings):

• Calories: 320
• Fat: 16g
• Carbohydrates: 40g
• Protein: 5g

Note: This recipe contains dairy, eggs, and gluten, so it’s not suitable for those with allergies to these ingredients.

Conclusion

If you’re searching for a dessert that’s versatile, crowd-pleasing, and downright delicious, this Ultimate Blueberry Cream Cheese Crumb Cake is it. Whether you’re making it for a special occasion or just because, it’s guaranteed to become a favorite. I love how the flavors and textures come together—it’s like a little piece of heaven with every bite.

I’d love to hear if you try this recipe! Leave a comment below with your thoughts or any creative adaptations you’ve made. Don’t forget to share this recipe with your friends—it might just become their new favorite too. Happy baking!

FAQs

Can I use frozen blueberries?

Yes! Frozen blueberries work perfectly in this recipe. Just use them straight from the freezer—no need to thaw.

Can I make this cake ahead of time?

Absolutely! Bake the cake the day before and store it in the fridge. Bring it to room temperature or warm slightly before serving.

What’s the best way to store leftovers?

Store slices in an airtight container in the fridge for up to five days. You can also freeze slices for up to three months.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for great results.

What can I use instead of cream cheese?

Mascarpone cheese is a great alternative. It’s slightly sweeter and less tangy but still creamy and delicious.

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