Blueberry Cream Cheese Crumb Cake Recipe

Introduction

Blueberry Cream Cheese Crumb Cake is a delightful treat combining tangy cream cheese, juicy blueberries, and a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack, this cake is moist, flavorful, and sure to impress.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup cold butter, cubed
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups blueberries (fresh or frozen, do not thaw if frozen)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: Make the crumb topping by combining 1/2 cup flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter until the mixture is crumbly. Set aside.
3. Step 3: Prepare the cream cheese layer by beating the softened cream cheese, sugar, egg, and 1/2 tsp vanilla extract until smooth and creamy.
4. Step 4: For the cake batter, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in one bowl. In another, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in sour cream and 1 tsp vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cake tender.
6. Step 6: Spread the cake batter evenly into the prepared pan. Dollop the cream cheese mixture over the batter and gently swirl it with a knife to create a marbled effect.
7. Step 7: Sprinkle the blueberries evenly over the top, then finish by sprinkling the crumb topping over everything.
8. Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool before slicing. It can be enjoyed warm, at room temperature, or chilled.

Tips & Variations

• For extra flavor, toss blueberries with a little flour before adding to prevent sinking.
• Swap sour cream for Greek yogurt for a lighter texture.
• Try adding lemon zest to the cream cheese layer for a citrusy twist.
• Use frozen blueberries straight from the freezer to maintain their shape and prevent color bleed.

Storage

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for a few seconds to enjoy warm, or serve chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and do not need to be thawed before adding. This helps them hold their shape and prevents the batter from turning blue.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If batter sticks to the toothpick, bake a few minutes longer and test again.

Blueberry Cream Cheese Crumb Cake Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This Blueberry Cream Cheese Crumb Cake is a delightful dessert combining moist, tender cake with swirls of rich cream cheese, fresh blueberries, and a buttery cinnamon crumb topping. Perfect for breakfast, brunch, or as a sweet treat any time of day, this cake offers a balanced blend of fruity tartness and sweet creaminess with a satisfying crumbly texture.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumb Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup cold butter, cubed

Cream Cheese Layer

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract

Cake Batter

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups blueberries (fresh or frozen, not thawed if frozen)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
2. Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Set this crumb topping aside to use later.
3. Prepare the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
4. Make the Cake Batter: In one bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract. Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
5. Assemble the Cake: Spread the cake batter evenly into the prepared baking pan. Dollop the cream cheese mixture over the batter and use a knife to gently swirl it in, creating a marbled effect.
6. Add Blueberries and Crumb Topping: Sprinkle the blueberries evenly on top of the batter and then finish by sprinkling the prepared crumb topping over everything.
7. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
8. Cool and Serve: Allow the cake to cool before serving. Enjoy warm, at room temperature, or chilled according to your preference.

Notes

• Use fresh or frozen blueberries; if frozen, do not thaw before adding to maintain texture and prevent bleeding color.
• To easily cut the cream cheese layer into swirls, use a thin knife or skewer with gentle, swirling motions.
• Make sure butter for the cake batter is softened to room temperature for easier mixing and a lighter texture.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a dairy-free variation, substitute cream cheese and butter with vegan alternatives, and use a suitable sour cream substitute.

Keywords: blueberry crumb cake, cream cheese cake, blueberry dessert, crumb topping cake, easy blueberry cake