Blueberry Cream Cheese Crumb Cake
- Total Time: 60 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A cozy and sweet cake that’s simple to make, featuring a crunchy crumb topping and juicy blueberry swirls.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar, divided
- 1/3 cup brown sugar, for crumb topping
- 1/2 cup unsalted butter, room temperature
- 8 oz plain cream cheese, soft
- 2 large eggs
- 1.5 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup blueberries, fresh or frozen
- 1 tsp lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a square pan with parchment or grease it.
- To make the crumb topping, mix together the flour, brown sugar, and cold butter until crumbly.
- Cream the butter, white sugar, and cream cheese together until fluffy.
- Add the eggs and mix in the flour, baking powder, salt, and vanilla.
- Fold in the blueberries gently.
- Spread the batter into the pan, dollop with cream cheese filling if desired, and swirl.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes or until golden and a knife inserted comes out clean.
- Let the cake cool completely before slicing.
Notes
Letting the cake sit a night in the fridge makes slicing easier. For a nuttier flavor, try substituting half the flour with whole wheat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Blueberry Cream Cheese Crumb Cake has saved my morning more times than I can count. Picture it: your buddies show up for brunch or the kids want something sweet with zero notice, and you’ve got nothing. Ugh, right? This is my go-to fix. It always turns out fluffy, fruity, and comforting. Heck, even if you’ve never baked a thing, you’ll nail it using the easy guide from my favorite home baking section right here. Honestly, it’s a crowd-pleaser.
Essential Ingredients
Let’s talk about stuff you’ll need. Most of these are probably chillin’ in your pantry already. The biggies? Fresh or frozen blueberries (I buy when on sale and keep ‘em frozen), real cream cheese (low-fat just doesn’t cut it here, sorry), all-purpose flour, a couple eggs, a stick of butter, sugar, and some milk. Oh, and don’t skip the pinch of salt. Makes the flavor pop.
Now, the crumb topping is half the magic. Mix brown sugar, more butter, a bit of flour, and a shake of cinnamon. It turns gloriously golden. Sometimes the crumb lands in big chunks, sometimes small—nobody minds, trust me.
I’ve found that using slightly softened cream cheese (like, leave it on the counter for a few minutes) blends way better, with no weird lumps. And don’t overthink the blueberries. If you use frozen, toss ‘em in straight from the freezer, or they’ll turn the batter purple.
Slap all this together and you’re halfway to what feels like a five-star restaurant breakfast (except you’re still in your slippers).
How to Make This Recipe
Here’s how I tackle my Blueberry Cream Cheese Crumb Cake, step by breakfast-y step. First, preheat your oven. Yes, you really need to do this before you start. I once forgot, and… let’s not talk about that disaster.
Soften the butter and cream cheese. Mix ‘em with the sugar until fluffy—sometimes I multitask and check my phone while the mixer does its thing. Crack in the eggs or toss them in, no biggie, and beat until smooth.
Slowly add flour, baking powder, and salt. Pour in milk ‘til it looks like cake batter. Fold in loads of blueberries. If you’re using frozen, dust ‘em in flour first—they won’t all sink that way. Spread this lovely mess in a greased pan.
Mix crumb topping stuff with your hands. Feels like damp sand; sprinkle it everywhere on top. Into the oven it goes. About 45-50 minutes does it for me, but every oven’s different. A toothpick poked in should come out clean, except maybe for a juicy berry spot.
Cool before slicing or face the melting cheese volcano (sounds fun but it’s a mess). The smell… oh, the smell. My kids show up in the kitchen like moths to a porch light.
| Ingredient | Amount | Substitute Ideas | Expert Note |
|---|---|---|---|
| Blueberries | 1 ½ cups | Blackberries, Raspberries | Frozen is fine, don’t thaw |
| Cream Cheese | 8 oz | Mascarpone | Room temp blends best |
| All-purpose Flour | 2 cups | Gluten-free mix | Sift if you want a lighter cake |
| Butter | ½ cup (1 stick) | Margarine, Coconut Oil | Don’t melt fully |
“I made this Blueberry Cream Cheese Crumb Cake for my book club. People inhaled it. They actually fought over the last piece. No joke. Perfect combo of creamy and tangy. This one’s a keeper.”
— Jessica L., Springfield
Proper Storage
So you managed not to eat the whole thing at once. Rare, but it happens. Here’s what to do.
Fridge. Put the leftovers in a container or wrap up tight. Keeps about 3-4 days. I’ve sometimes pulled it out on day four and it’s still heroically fresh, maybe even a bit better.
Freezer trick. You can freeze slices individually, wrapped up snug. Defrost by leaving on the counter or use the microwave in a pinch. Blueberries get a bit softer after thawing, but honestly, I kinda love that gooey vibe.
Do not, repeat, do not leave it out on the counter on a summer day. It’s got dairy—this isn’t banana bread.
If you somehow end up with dry edges, zap a slice for 10-15 seconds. Tastes fresh-baked again, promise.
Expert Cooking Tips
Want a Blueberry Cream Cheese Crumb Cake that wows even your pickiest neighbor? Here’s my “learnt by doing it wrong” advice:
Don’t skip lining the pan with baking paper. I used to just grease, and the edges always stuck. Call me old school, but it makes cleanup so much quicker, too.
Use cold butter for the crumb topping. It stays chunkier. If you use melted, the crumb turns more like a glaze. Not bad, but not that bakery-style crunch.
Go big on the blueberries. More than the recipe calls for is just fine—what’s stopping you? Unless you have super juicy berries; then you might want to toss in an extra tablespoon of flour to keep it from getting soggy.
Also, I’m a fan of tasting the batter. No shame here. If it’s not sweet enough, toss in a bit more sugar. Just… don’t eat it all before baking, okay?
Variations and Substitutions
It’s wild how many directions you can take this one. Swapping berries is the obvious choice—blackberries work, and raspberries bring zing.
Want it nutty? Sprinkle sliced almonds or chopped pecans on that crumb before baking. I do that when I feel fancy (and want to show off a tiny bit).
If you’re not into dairy, coconut oil and dairy-free cream cheese are totally usable. Just don’t expect quite the same creamy oomph (but it’ll vanish quick anyhow).
For a lemon twist, mix zest into the batter and crumb. One word: wow.
Craving a serious treat? Scoop vanilla ice cream on top of a warm slice. That is next-level dessert, trust me.
Serving Suggestions
Here’s how I share my Blueberry Cream Cheese Crumb Cake. I mean, options are good.
- Warm slice with a cup of coffee is breakfast perfection.
- Cold with whipped cream for dessert is wild—way underrated.
- Picnic treat? Cut into bars and wrap in parchment. Clean fingers, happy tummies.
- Stack small squares on a serving platter for a brunch buffet. People love those “cute” pieces.
Common Questions
Q: Do I need an electric mixer?
Nope, just strong arms and a wooden spoon if you want. A mixer does make the job easier, especially with cream cheese.
Q: Can I use out-of-season blueberries?
Absolutely. Frozen ones work like a charm and can be cheaper, too.
Q: Batter looks thick. Should I add more milk?
Maybe a splash. But don’t make it soupy—thicker batter means more tender cake.
Q: Do I have to use cream cheese?
You’ll miss out on the “cheese” part if you skip it, but plain yogurt makes a lighter, tangy twist.
Q: Why is my crumb topping sinking?
Could be the butter was too soft, or you pressed it in too hard. Next time, gentle sprinkles with your fingers.
Feel free to compare with recipes like Blueberry Cheese Crumb Cake and this Mini cinnamon roll cheesecakes for more ideas and inspiration.
Ready to Bake Up a Crowd-Pleaser?
That’s pretty much my whole playbook for Blueberry Cream Cheese Crumb Cake. Don’t stress the details; homemade and imperfect is part of the charm. Grab those blueberries and get baking—your house is about to smell amazing and everyone’s gonna think you’ve got five-star chef skills. If you want inspiration for other versions, check out this Blueberry Cheese Crumb Cake • Flavor Feed and also Sherry’s Blueberry Cream Cheese Crumb Cake – Easy & Delicious. I promise, once you try this, you’ll always want a slice hanging around.
