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Blueberry Cream Cheese Crumb Cake

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Indulge in the delightful flavors of our Blueberry Cream Cheese Crumb Cake, a perfect treat for any time of day. This cake features a rich cream cheese filling paired with juicy blueberries and topped with a buttery streusel that adds the perfect crunch. Ideal for breakfast, brunch, or dessert, it brings warmth and comfort to your table. With easy-to-follow instructions, even novice bakers can impress their family and friends. Whether enjoyed warm out of the oven or as a make-ahead option, this cake is sure to become a favorite in your home.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup all-purpose flour (for crumb topping)
  • 1/4 cup light brown sugar, packed (for crumb topping)
  • 1/2 teaspoon cinnamon (for crumb topping)
  • 1/4 cup unsalted butter, cold and cubed (for crumb topping)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
  2. In a bowl, mix cream cheese with sugar, egg, and vanilla until smooth; set aside.
  3. For the crumb topping, combine flour, brown sugar, cinnamon, and cold butter until crumbly.
  4. Cream softened butter and sugar in a large bowl; add eggs one at a time along with vanilla. Mix in sour cream.
  5. Combine dry ingredients separately then gradually mix into wet ingredients until just combined.
  6. Layer half the batter in the pan, followed by the cream cheese mixture and blueberries; top with remaining batter and crumb topping.
  7. Bake for 45–50 minutes until a toothpick comes out mostly clean; cool before slicing.

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