Sherry’s Blueberry Cream Cheese Crumb Cake

There’s something magical about a crumb cake that balances sweet, tangy, and buttery all in one bite. Sherry’s blueberry cream cheese crumb cake does exactly that — with plump blueberries, a rich cream cheese layer, and a crunchy crumb topping that disappears fast.

This recipe is perfect for weekend brunch, holiday mornings, or anytime you want to impress without spending hours in the kitchen. The cream cheese layer adds moisture and tang, while the crumb topping gives it that irresistible coffee-shop texture.

Whether you’re new to baking or a seasoned pro, this cake comes together easily and tastes like it came from a bakery. Let’s dive into what makes this recipe a crowd favorite.

Why You’ll Love This Recipe

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This isn’t your average crumb cake. The cream cheese layer makes it extra moist and adds a subtle tangy richness that balances the sweetness perfectly.

Fresh or frozen blueberries work beautifully here, so you can make this cake year-round. The generous crumb topping is buttery, thick, and stays crispy even after a day or two.

It’s also incredibly versatile — serve it warm with coffee for breakfast, or add a scoop of vanilla ice cream for dessert. One pan, minimal cleanup, maximum flavor.

Key Ingredients

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For the crumb topping:

For the cream cheese layer:

For the cake:

Use full-fat cream cheese and sour cream for the richest flavor. If using frozen blueberries, don’t thaw them — toss them straight into the batter to prevent bleeding.

Read More: Garlic Herb Sourdough Discard Crackers

How to Make It

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Start by preparing your crumb topping so it’s ready to go. Mix flour, sugars, and cinnamon, then cut in cold butter until it forms large, pea-sized crumbs. Pop it in the fridge while you make the rest.

For the cream cheese layer, beat softened cream cheese with sugar until smooth, then add the egg and vanilla. Set aside while you prepare the cake batter.

Make the cake batter by creaming butter and sugar, adding eggs one at a time, then alternating between dry ingredients and sour cream. Gently fold in the blueberries at the end to keep them from bursting.

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Sherry’s Blueberry Cream Cheese Crumb Cake

Recipe by Emma BrooksCourse: Dessert, BrunchCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

A tender cake layered with tangy cream cheese, juicy blueberries, and topped with a thick buttery crumb topping — perfect for brunch or dessert.
Course: Breakfast, Brunch, Dessert

Ingredients

• Crumb Topping:

• 1½ cups all-purpose flour

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 1 teaspoon cinnamon

• ¾ cup cold butter, cubed

• Cream Cheese Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• Cake:

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup sour cream

• 2 teaspoons vanilla extract

• 2 cups fresh or frozen blueberries

Directions

• Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
• Make crumb topping: In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until large crumbs form. Refrigerate until needed.
• Make cream cheese layer: Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until just combined. Set aside.
• Make cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition.
• Add vanilla extract. Alternate adding flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
• Gently fold in blueberries, being careful not to overmix.
• Assemble: Spread half of the cake batter into the prepared pan. Dollop cream cheese mixture over the batter and gently spread, leaving a ½-inch border.
• Drop the remaining cake batter by spoonfuls over the cream cheese layer and carefully spread it to cover. Sprinkle crumb topping evenly over the entire surface.
• Bake for 45–55 minutes, until golden brown and a toothpick inserted into the cake portion comes out clean or with just a few crumbs.
• Cool in pan for at least 20 minutes before slicing. Store covered at room temperature for 1 day or refrigerated for up to 5 days.

Notes

• Frozen blueberries: Use them straight from the freezer — don’t thaw first to prevent color bleeding.
  Make ahead: Prepare the crumb topping and cream cheese layer the night before and refrigerate.
  Storage: This cake actually tastes better the next day once the flavors meld. Keep refrigerated if your kitchen is warm.
  Swaps: Try raspberries or blackberries instead of blueberries, or add lemon zest to the cream cheese layer for extra brightness.

Assembly and Baking

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Spread half the cake batter in a greased 9×13-inch pan, then dollop the cream cheese mixture on top. Use a spatula to spread it gently, leaving a small border around the edges.

Add the remaining cake batter in spoonfuls, then carefully spread to cover the cream cheese layer. Sprinkle the chilled crumb topping generously over the entire surface.

Bake at 350°F for 45–55 minutes until golden and a toothpick inserted into the cake (not the cream cheese) comes out clean. Let it cool for at least 20 minutes before slicing — the cream cheese layer needs time to set.

Storage and Serving Tips

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This cake keeps beautifully for up to 5 days when covered and refrigerated. The cream cheese layer means it’s best stored in the fridge, though it can sit at room temperature for a few hours when serving.

Serve it slightly warm or at room temperature — both are delicious. You can reheat individual slices in the microwave for 15–20 seconds to bring back that fresh-baked warmth.

It also freezes well for up to 3 months. Wrap individual slices in plastic wrap, then foil, and thaw overnight in the fridge before serving.

Variations to Try

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Swap blueberries for raspberries, blackberries, or diced strawberries for a different flavor profile. You can also add lemon zest to both the cake batter and cream cheese layer for a bright, citrusy twist.

For a fall version, replace the blueberries with diced apples or pears and add a pinch of nutmeg to the crumb topping. Chocolate lovers can mix mini chocolate chips into the batter along with the berries.

Want it extra decadent? Drizzle a simple vanilla glaze over the cooled cake before serving. Just whisk together powdered sugar, milk, and vanilla until smooth.

Frequently Asked Questions