If coffee cake and cheesecake had a deliciously sweet baby, it would be this Blueberry Cream Cheese Crumb Cake. We’re talking a tender vanilla cake layered with pockets of juicy blueberries, swirls of creamy cheesecake, and crowned with a buttery cinnamon crumb topping. It’s the perfect brunch treat, afternoon pick-me-up, or let’s-be-honest midnight snack. Sweet, tangy, and just the right amount of indulgent—this one’s going to become a repeat recipe for sure.

Why You’ll Love Blueberry Cream Cheese Crumb Cake

Triple threat layers: Fluffy cake, rich cream cheese, and buttery crumbs all in one bite? Yes, please.

Perfect for sharing: It’s the kind of treat that makes people say “Who made this?” at potlucks or brunch tables.

Freezer-friendly: Make a double batch and freeze slices for future cravings.

Everyday ingredients: You probably have most of this in your kitchen already—no fancy stuff needed.

Ingredients in Blueberry Cream Cheese Crumb Cake

For the cake:

All-purpose flour
Granulated sugar
Baking powder
Salt
Butter
Milk
Egg
Vanilla extract

For the cream cheese layer:

Cream cheese
Sugar
Egg yolk
Vanilla extract

For the blueberry layer:

Fresh or frozen blueberries
A little flour (to keep them from sinking)

For the crumb topping:

Flour
Brown sugar
Cinnamon
Butter

Instructions

Step 1: Make the crumb topping

In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until it forms chunky crumbs. Chill while you prep the rest.

Step 2: Whip up the cream cheese layer

Beat cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Step 3: Mix the cake batter

In another bowl, cream butter and sugar. Add egg and vanilla, then stir in flour, baking powder, salt, and milk. Mix until smooth.

Step 4: Assemble the layers

Spread the cake batter into a greased 8×8 or 9×9-inch pan. Dollop the cream cheese mixture over the batter and gently swirl. Toss blueberries with a little flour and scatter over the top. Sprinkle the chilled crumb topping all over.

Step 5: Bake & cool

Bake at 350°F (175°C) for 45–55 minutes, or until the center is set and a toothpick comes out clean. Cool completely before slicing.

Nutrition Facts

Serving Size: 1 square
Calories: 340
Total Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Sugar: 23g
Protein: 5g
Cholesterol: 70mg
Sodium: 210mg

Variations & Tips

Swap the berries: Try raspberries, blackberries, or even chopped strawberries.

Add lemon zest: A little zest in the batter or cream cheese layer adds brightness.

Make it gluten-free: Use a good 1:1 GF baking flour and you’re set.

Serve it warm: A few seconds in the microwave makes it extra cozy.

Double the batch: Bake in a 9×13-inch pan and adjust the bake time slightly longer.

Storage & Reheating

Fridge: Store leftovers covered in the fridge for up to 5 days.

Freezer: Freeze slices individually wrapped for up to 2 months.

Reheat: Microwave for 15–20 seconds for a warm, soft bite.

FAQ

Q1: Can I use frozen blueberries?
A1: Absolutely! No need to thaw—just toss with flour before adding.

Q2: Can I make this ahead?
A2: Yes, it holds up great overnight and even tastes better the next day!

Q3: Can I skip the cream cheese?
A3: You can, but you’ll lose that luscious cheesecake swirl. Still delish though.

Q4: Can I use a muffin tin?
A4: Yep! Just reduce bake time to around 20–25 minutes.

Q5: Why do I toss blueberries in flour?
A5: It helps keep them from sinking to the bottom of the cake.

Q6: Can I make this dairy-free?
A6: With dairy-free cream cheese, plant butter, and a milk substitute—yes!

Q7: What pan size works best?
A7: An 8×8 or 9×9-inch pan is perfect. For a crowd, double the recipe.

Q8: Can I add nuts to the topping?
A8: Totally! Chopped pecans or walnuts add a great crunch.

Q9: Is it too sweet for breakfast?
A9: Not at all—it’s the kind of sweet that pairs perfectly with a hot cup of coffee.

Q10: How do I get clean slices?
A10: Chill the cake before slicing, and wipe the knife between cuts.

Conclusion

This Blueberry Cream Cheese Crumb Cake is everything we love in a baked treat—tender, creamy, fruity, and crumbly in all the right ways. It’s that comforting kind of cake that feels fancy but is secretly super simple to make. Whether it’s for a brunch table, a cozy afternoon tea, or just because it’s Tuesday and you need cake, this one’s always a winner.

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