This Blueberry Cream Cheese Crumb Cake is a delightful fusion of rich, creamy filling, juicy blueberries, and a perfectly buttery crumb topping. With a moist cake base and a touch of tang from the cream cheese, it’s a dessert I can serve at brunch, take to a gathering, or enjoy with a quiet cup of coffee. Blueberry Cream Cheese Crumb Cake

Why You’ll Love This Recipe

I love how this cake brings together textures and flavors in every bite—the soft cake, the creamy cheese layer, and the golden crumble. It’s not overly sweet, and the blueberries add a fresh burst of fruitiness that makes it feel light, even though it’s indulgent. It’s also easy to make, and it holds up well for a few days, which is a bonus when I want to prep in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Milk
Vanilla extract
Cream cheese, softened
Fresh blueberries
Brown sugar

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9-inch springform pan.
For the crumb topping, I mix part of the flour, sugar, and butter until crumbly and set it aside.
I prepare the cake batter by creaming butter and sugar, then adding eggs, milk, and vanilla, followed by the dry ingredients.
I spread the batter in the prepared pan and gently layer the cream cheese mixture on top.
I scatter the blueberries over the cream cheese layer, then top everything with the crumb mixture.
I bake the cake for about 55–60 minutes, or until the top is golden and a toothpick inserted comes out clean.
I let it cool in the pan before removing the springform edge.

Servings and timing

This recipe makes about 10 servings. The total time from start to finish is roughly 1 hour and 30 minutes, including prep and cooling time. Baking itself takes around 55–60 minutes.

Variations

I sometimes swap blueberries for raspberries or a mixed berry blend for a different flavor profile.
A touch of lemon zest in the cream cheese layer brightens up the taste beautifully.
If I want it more decadent, I add a drizzle of lemon glaze or vanilla icing once cooled.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For best flavor and texture, I let a slice sit at room temperature for about 15 minutes before eating, or give it a quick 10–15 second zap in the microwave. It also freezes well—just wrap tightly and thaw in the fridge overnight before serving.

FAQs

How do I know when the cake is fully baked?

I check that the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cream cheese layer should be set but not wobbly.

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries successfully. I don’t thaw them first, as that can make the batter soggy. I toss them in a little flour before sprinkling them on.

Can I make this cake ahead of time?

Absolutely—I often bake it a day in advance. The flavors meld beautifully overnight, and it actually tastes better the next day.

What kind of cream cheese should I use?

I stick with full-fat cream cheese for the creamiest texture and best flavor. Reduced-fat versions can make the filling runnier.

Can I bake this in a different pan?

I prefer a springform pan for easy removal, but a regular 9-inch round cake pan works too. I just line the bottom with parchment and extend the baking time slightly if needed.

Conclusion

This Blueberry Cream Cheese Crumb Cake is one of those desserts I keep coming back to—easy, comforting, and full of flavor. Whether it’s for a weekend treat, a special brunch, or just because I want something delicious, this cake never disappoints.