Sherry’s Blueberry Cream Cheese Crumb Cake is a delightful dessert that brings together a soft, moist cake base with a creamy, tangy layer of cream cheese, plump blueberries, and a buttery cinnamon crumb topping. It’s a comforting treat that feels like home in every bite.

Why You’ll Love This Recipe

I love how the richness of the cream cheese balances the tart sweetness of the blueberries, all wrapped in a tender cake topped with a deliciously crisp crumb. It’s perfect for brunch, a tea-time treat, or a satisfying dessert. I always reach for a second slice whenever I make this.

Ingredients

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

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract

For the Cake Batter:

1½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
½ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
1½ cups fresh blueberries (or frozen, unthawed)

For the Crumb Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
½ tsp cinnamon
¼ cup cold unsalted butter, cubed

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9-inch round or square cake pan.
For the cream cheese filling, I beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth, then set it aside.
In a medium bowl, I whisk the flour, baking powder, baking soda, and salt. In a separate large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then mix in the sour cream and vanilla.
I gradually combine the dry ingredients with the wet mixture and gently fold in the blueberries.
I spread half of the batter into the pan, spoon the cream cheese filling over it, and then spread the remaining batter on top.
To make the crumb topping, I mix the flour, sugars, and cinnamon, then cut in the cold butter until the mixture resembles coarse crumbs. I sprinkle it evenly over the batter.
I bake for 45–50 minutes, or until a toothpick comes out clean. After cooling for 10 minutes in the pan, I transfer the cake to a wire rack.

Servings and Timing

Servings: 8–10
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour

Variations

I sometimes swap the blueberries for raspberries or blackberries for a twist.
Adding lemon zest to the cream cheese layer gives the cake a bright, citrusy flavor.
I love mixing chopped pecans or walnuts into the crumb topping for extra crunch.

Storage/Reheating

I store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
For freezing, I wrap individual slices and freeze them for up to 3 months.
When I want a warm slice, I microwave it for 15–20 seconds or reheat it in the oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I use them often. I just add them directly from the freezer to avoid excess moisture.

What can I use instead of sour cream?

I substitute Greek yogurt—it gives the same creamy texture and slight tang.

How do I know when the cake is done?

I check with a toothpick inserted into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in the same amount. I make sure all other ingredients are gluten-free too.

Does the cake need to be refrigerated?

If I plan to eat it within 2 days, I leave it at room temperature. Otherwise, I refrigerate it to keep it fresh longer.

Conclusion

This Blueberry Cream Cheese Crumb Cake is one of those go-to recipes I rely on when I want something comforting, indulgent, and simple to make. It’s always a crowd-pleaser and just as enjoyable when I bake it for myself. The combination of creamy, fruity, and crumbly textures makes every bite satisfying. I’m sure once it’s baked in your kitchen, it’ll become a favorite just like it has in mine.