Sherry’s Blueberry Cream Cheese Crumb Cake Recipe
Sherry’s Blueberry Cream Cheese Crumb Cake is a luscious layered cake perfect for breakfast, brunch, or dessert. Featuring a tender, buttery blueberry cake base, a smooth and tangy cream cheese filling, and a crunchy cinnamon-spiced crumb topping, this recipe offers a delightful combination of textures and flavors. It’s easy to make with pantry staple ingredients and works beautifully with fresh or frozen blueberries. Ideal for cozy mornings, afternoon snacks, or special occasions, this cake is freezer-friendly and guaranteed to be a crowd-pleaser.
- 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
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
For the Cream Cheese Layer
- 8 oz (1 package) cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
For the Cake Batter
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups blueberries (fresh or frozen)
Instructions
- Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the cake later.
- Make the Crumb Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry blender until the mixture looks like coarse crumbs. Set aside for later.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy, with no lumps.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add in the eggs one at a time, thoroughly mixing after each addition. Blend in the sour cream and vanilla extract until combined. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the blueberries with a spatula to evenly distribute without breaking them.
- Assemble the Cake: Spread about two-thirds of the cake batter evenly into your prepared pan. Pour the cream cheese mixture evenly over the cake batter layer. Dollop the remaining batter over the cream cheese mixture; the surface does not need to be perfectly smooth. Finally, sprinkle the crumb topping generously over the whole cake.
- Bake to Perfection: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool & Serve: Allow the cake to cool completely in the pan on a cooling rack. Optionally dust with powdered sugar or drizzle with a simple vanilla glaze before slicing. Serve warm or chilled as desired.
Notes
- For best results, don’t overmix the batter; this helps keep the cake light and tender.
- If using frozen blueberries, toss them with a teaspoon of flour before folding in to prevent the batter from turning blue or bleeding.
- Let the cake cool fully before slicing to allow the layers to set properly.
- Try adding a teaspoon of lemon zest to the cream cheese layer for a bright citrus twist.
- You can substitute Greek yogurt for sour cream for a healthier variation.
- The cake keeps well refrigerated for up to 5 days and freezes nicely for up to 2 months.
- Reheat slices in the microwave for 15 to 20 seconds for a warm treat.
- For an indulgent serving, accompany warm cake slices with vanilla ice cream.
Keywords: blueberry crumb cake, cream cheese cake, breakfast cake, dessert cake, blueberry cake, crumb topping cake, easy baking recipe, brunch cake, layered cake
