Last Sunday, our kitchen was humming with the sound of my husband’s guitar, he’d invited a few friends over for an impromptu acoustic afternoon and I wanted a sweet treat that felt light, bright, and just right.
I spotted a fresh pint of blueberries and remembered how my college roommate Sherry used to whip up this crumb cake whenever she hit a slump or simply missed weekend baking. I dug into my pantry, grabbed cream cheese and flour, then set to work.
As the cake baked, the whole house filled with the gentle scent of sweet dough, tangy cream cheese, and juicy berries bursting in every bite. The crumb topping cracked and browned invitingly, and I caught my daughter hovering by the oven, licking her fingers at the steam. My husband’s friends popped in, drawn by the aroma, and we all ended up sitting around the table with mugs of tea and crumb-speckled smiles.
Eating it brought back memories of late-night talks and shared laughter in dorm kitchens, but this version felt grown up, perfect balance of creamy richness and fruity lightness.
Short Description
A tender cream cheese crumb cake studded with fresh blueberries and topped with buttery cinnamon crumbs. Easy to bake, full of flavor, and perfect for breakfast, tea time, or brunch.
Key Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Crumb Topping
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
Tools Needed
- 9-inch round cake pan, greased or lined with parchment
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Sifter or spoon for topping
Cooking Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Step 3: Beat the Wet Ingredients
Use a mixer to combine softened butter, cream cheese, egg, and vanilla. Beat until light and fluffy, about 2–3 minutes.
Step 4: Combine Batter
Gradually add the dry mixture to the wet, stirring just until incorporated—avoid overmixing to keep it tender.
Step 5: Add Blueberries
Gently fold in fresh blueberries. Avoid stirring too much to keep batter light.
Step 6: Make the Crumb Topping
In another bowl, mix brown sugar, flour, and cinnamon. Break in pieces until crumbly.
Step 7: Assemble and Bake
Pour batter into the prepared pan and smooth the surface. Evenly sprinkle crumb topping on top. Bake for 30–35 minutes, or until a toothpick in the center comes out clean and crumbs are golden.
Step 8: Cool and Slice
Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Slice and serve once slightly cooled.
Why You’ll Love This Recipe
Flavor Harmony: Tangy cream cheese, sweet berries, and spiced crumbs in every bite
Quick and Simple: No complex steps or exotic ingredients
Versatile: Great for breakfast, brunch, afternoon tea, or dessert
Make-Ahead Friendly: Bake a day ahead and serve at room temperature
Kid-Approved: Moist texture and fruity sweetness that families enjoy
Mistakes to Avoid & Solutions
1. Overmixing the Batter: Can lead to a dense cake
Solution: Stir until just combined, leave some crumbly texture
2. Blueberries Sinking: If tossed unevenly, they may clump at the bottom
Solution: Gently fold and spread out before adding crumbs
3. Dry Crumb Top: Too much flour makes it overly dry
Solution: Measure accurately and break crumbs to a coarse texture
4. Undercooked Center: May feel too moist under crumbs
Solution: Use a toothpick test at 30 minutes; bake 2–5 minutes more if moist
5. Crumbs Burning Before Cake Bakes: Can brown too early
Solution: If browning too fast, tent with foil halfway through baking
Serving and Pairing Suggestions
Plate with a dusting of powdered sugar or a drizzle of honey
Pair with hot coffee or a fragrant herbal tea
Add a side of fresh berries or lightly sweetened yogurt
Serve brunch-style on a buffet with fruit and breakfast pastries
Slice into small squares for casual snacking or lunchbox treats
Storage and Reheating Tips
To Store: Cover the cake or place it in an airtight container; it stays fresh up to 3 days at room temperature
To Refrigerate: Store in the fridge up to 5 days; allow to warm to room temperature before eating
To Freeze: Wrap slices or whole cake in plastic wrap, freeze up to 2 months; thaw overnight in the fridge
To Reheat: Warm individual slices at 300°F for 5–7 minutes, or microwave briefly to restore softness
FAQs
1. Can I use frozen blueberries?
Yes, lightly toss them in flour before folding to prevent sinking.
2. Can I substitute whole wheat flour?
You can, but use half whole wheat for a lighter texture.
3. Is cream cheese necessary?
It gives tang and richness, but you can use half Greek yogurt for a lighter version.
4. Can I bake this in a square pan?
Yes—use an 8×8 inch pan and reduce baking time to about 25–30 minutes.
5. How to store leftovers?
Cover and keep at room temperature for 3 days; refrigerate or freeze for longer storage.
Tips & Tricks
Room-temperature ingredients blend more smoothly for even texture
Coat berries in a teaspoon of flour to keep them from dropping during bake
Let the cake cool slightly before adding toppings to keep crumbs crisp
Slice with a serrated knife to avoid squashing the crumb topping
Use fresh, firm blueberries for best burst and flavor
Recipe Variations
Lemon Blueberry Twist
Add 1 tsp lemon zest to batter and crumb mix. After baking, drizzle with lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).
Flavor Profile: Bright, citrusy sweetness with tangy crumb
Strawberry Cream Cheese Crumble
Use 1 cup chopped fresh strawberries instead of blueberries. Reduce sugar to ⅓ cup and add ½ tsp almond extract.
Flavor Profile: Sweet berry and nutty aroma
Mixed Berry Medley Cake
Combine blueberries, raspberries, and blackberries (¾ cup each); sprinkle crumbs lightly to let fruit shine.
Flavor Profile: Burst of mixed berries with richer fruit harmony
Final Thoughts
Creating Sherry’s Blueberry Cream Cheese Crumb Cake brought a wonderful pause to our weekend – a gentle reminder that baking can be simple and heartfelt. Each forkful holds creamy tang, juicy blueberries, and the sweet snap of cinnamon crumbs.
The kind of cake invites conversation, warm mugs, and smile-filled afternoons. Serving it brings the same nostalgic comfort Sherry passed along, but I’ve made it ours now.
Sherry’s Blueberry Cream Cheese Crumb Cake
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Crumb Topping
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment.
- Whisk flour, sugar, baking powder, and salt in a bowl. Set aside.
- Mix softened butter, cream cheese, egg, and vanilla until fluffy, 2–3 minutes.
- Stir dry mix into wet just until combined. Don’t overmix.
- Gently fold in blueberries to keep the batter light.
- Mix brown sugar, flour, and cinnamon until crumbly.
- Pour batter into pan, smooth top, and sprinkle crumbs. Bake 30–35 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then slice and enjoy.
