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This Blueberry Cream Cheese Crumb Cake is a bakery-style favorite with a homemade touch. A soft vanilla cake base is topped with a sweetened cream cheese layer, fresh blueberries, and a golden crumb topping that melts in your mouth. Whether served at brunch, teatime, or as dessert, it’s always a showstopper.
🕒 Prep Time & Details
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Cool Time: 15–20 minutes
- Total Time: ~1 hour 20 minutes
- Servings: 12
- Skill Level: Intermediate
- Dish Type: Dessert, Brunch Cake
🔧 Equipment Needed
- 9×13-inch baking pan
- Electric hand mixer or stand mixer
- Mixing bowls (3)
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
- Knife or cake server
🧂 Ingredients
For the Cake Batter:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
For the Blueberry Layer:
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp flour (to toss with blueberries)
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ tsp cinnamon
- 6 tbsp cold unsalted butter, cubed
📌 Ingredient Notes
- Sour cream: Adds moisture and a tender crumb. Greek yogurt is a great sub.
- Cream cheese: Use full-fat block cream cheese for best texture.
- Blueberries: Fresh is ideal, but frozen works—just toss in flour to prevent sinking.
- Crumb topping: Keep butter cold for the crumb to hold its texture.
👨🍳 Instructions
Step 1: Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch pan with parchment paper.
Step 2: Make the Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Add eggs, one at a time, then vanilla.
- Mix in sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Spread batter evenly into the prepared pan.
Step 3: Prepare Cream Cheese Layer
- Beat cream cheese with sugar until smooth.
- Add egg yolk and vanilla; beat until creamy.
- Drop by spoonfuls over the cake batter and gently swirl or spread lightly (don’t mix fully).
Step 4: Add Blueberries
- Toss blueberries with 1 tsp flour.
- Scatter evenly over the top of the cream cheese layer.
Step 5: Make the Crumb Topping
- In a bowl, mix flour, brown sugar, and cinnamon.
- Cut in cold butter with a pastry cutter or fork until crumbly.
- Sprinkle evenly over the blueberries.
Step 6: Bake
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese on the toothpick is OK).
- Cool in pan on a wire rack for 15–20 minutes before slicing.
🧮 Nutrition Facts (Per slice, based on 12 servings)
- Calories: ~320
- Fat: 16g
- Saturated Fat: 9g
- Carbs: 40g
- Sugar: 22g
- Protein: 4g
- Fiber: 1g
(Estimates vary with brands and ingredient choices.)
💡 Tips
- For easy slicing, chill the cake slightly and wipe your knife between cuts.
- Store leftovers covered in the fridge for up to 4 days. Best served at room temp or lightly warmed.
- If using frozen berries, don’t thaw—add directly from frozen to prevent excess moisture.
🔄 Variations
- Lemon Blueberry Crumb Cake: Add 1 tsp lemon zest to the cake and cream cheese mixture.
- Berry Blend: Replace blueberries with a mix of raspberries and blackberries.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend and check all ingredient labels.
- Mini Crumb Cakes: Bake in muffin tins for individual servings (reduce bake time to ~20–25 minutes).
