There is something truly special about a crumb cake. With its tender base, creamy filling, juicy fruit, and buttery crumb topping, it feels like the perfect marriage of cake and cheesecake. Sherry’s blueberry cream cheese crumb cake takes this classic idea and elevates it with layers of flavor and texture that make every bite a delight.
This recipe combines a soft, moist cake with a tangy cream cheese layer, fresh blueberries, and a buttery crumble topping. It’s versatile enough to be enjoyed as a breakfast treat with coffee, a mid-afternoon snack, or a dessert at the end of a meal. The best part is that it uses simple, accessible ingredients but still delivers bakery-quality results.
Ingredients
Crumb Topping and Base
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Fruit
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square pan or a springform pan. Either works well, but the springform pan makes it easier to release and serve the cake neatly.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.
Cut in the softened butter using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs. This crumbly texture is the foundation for both the topping and the cake base.
Set aside one cup of this crumb mixture for the topping.
To the remaining crumb mixture, add the egg, sour cream (or yogurt), and vanilla extract. Stir until smooth. This creates the cake batter, which should be spread evenly into the prepared pan.
In another bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread this mixture over the cake batter layer.
Scatter the blueberries evenly over the cream cheese layer. The burst of berries gives the cake its fruity charm.
Sprinkle the reserved crumb mixture on top of the blueberries. This will bake into a golden, buttery topping that contrasts beautifully with the creamy and fruity layers beneath.
Bake the cake for 45 to 50 minutes, or until the center is set and the crumb topping is golden brown. A toothpick inserted near the center should come out clean, though it may have a bit of creaminess from the filling.
Allow the cake to cool before slicing. This helps the layers set properly and makes it easier to cut neat pieces. Serve at room temperature or slightly chilled.
Why This Cake Works
The beauty of this cake is in its layers. The base is tender and slightly tangy from the sour cream or yogurt, the cream cheese layer adds richness and smooth texture, the blueberries provide sweetness and juiciness, and the crumb topping gives buttery crunch. Each component shines individually but also works in harmony to create a balanced and satisfying dessert.
Serving Suggestions
Sherry’s blueberry cream cheese crumb cake is versatile enough for many occasions. Serve it with a cup of coffee or tea for a cozy breakfast or brunch. It also makes a lovely addition to an afternoon tea spread or a weekend gathering. For dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream to make it extra indulgent.
You can also dust the top lightly with powdered sugar just before serving for a pretty finishing touch. If you’re serving at a party, cut the cake into small squares or bars to make it easy for guests to pick up and enjoy.
Storage Tips
This cake stores well, making it convenient to prepare ahead. Once cooled, cover it tightly and keep it in the refrigerator for up to five days. The cream cheese layer means refrigeration is best for food safety. If you’d like to keep it longer, wrap the cake (or individual slices) tightly in plastic wrap and freeze for up to two months. When ready to enjoy, thaw in the refrigerator overnight.
Recipe Variations
While blueberries are classic, this cake can easily be adapted with other fruits. Try raspberries, blackberries, cherries, or diced peaches for a seasonal twist. Frozen fruit works just as well as fresh, making this recipe reliable year-round.
For a bit of crunch, you can stir chopped nuts such as pecans or walnuts into the crumb topping before baking. A sprinkle of cinnamon in the crumb mixture also adds warmth and depth to the flavor.
If you prefer a slightly less rich version, you can reduce the cream cheese layer or leave it out entirely, creating a more traditional fruit crumb cake. On the other hand, for an extra indulgent option, swirl a little lemon zest into the cream cheese layer to brighten the flavors.
Perfect for Every Occasion
This cake feels equally at home on a brunch table, at a potluck, or as a family dessert. Its layered presentation makes it look impressive, but the straightforward steps keep it approachable for home bakers of any skill level. Because it travels well, it’s also an excellent option for taking to gatherings, and it can be served chilled or at room temperature depending on your preference.
Closing Thoughts
Sherry’s blueberry cream cheese crumb cake is a wonderful example of how simple ingredients can create something extraordinary. With its soft cake base, creamy filling, juicy berries, and buttery topping, it’s a dessert that appeals to both casual and special occasions. Easy to make, adaptable to different fruits, and sure to impress, this cake is one you’ll want to bake again and again.