Description
This Blueberry Cream Cheese Crumb Cake is the perfect blend of tangy cream cheese, sweet blueberries, and a buttery crumb topping layered over a moist vanilla cake. Ideal for brunch, dessert, or coffee breaks, this easy blueberry crumb cake recipe is a crowd-pleaser and stays fresh for days.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Milk
- Vanilla extract
- Cream cheese, softened
- Fresh blueberries (or frozen)
- Brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crumb topping: Combine flour, brown sugar, and butter until crumbly. Set aside.
- Cream butter and granulated sugar. Add eggs one at a time, then milk and vanilla. Stir in dry ingredients.
- Spread batter in prepared pan.
- In a separate bowl, beat softened cream cheese with a touch of sugar until smooth, then gently spread over batter.
- Scatter blueberries on top.
- Sprinkle with crumb topping.
- Bake for 55–60 minutes, until the top is golden and a toothpick inserted comes out clean.
- Cool in the pan before removing the springform edge.
Notes
- Add lemon zest to the cream cheese layer for a fresh twist.
- You can swap in raspberries or mixed berries.
- Let slices come to room temp or warm slightly for best flavor.
- Freezes well for up to 2 months.
