Sherry’s Blueberry Cream Cheese Crumb Cake

The aroma of freshly baked cake wafts through the kitchen, tempting everyone with its sweet scent. Sherry’s Blueberry Cream Cheese Crumb Cake is a delightful treat that combines the freshness of blueberries with the richness of cream cheese, all topped with a crunchy crumb layer. It takes about 1 hour to prepare and bake, and the result is a cake that is moist, flavorful, and utterly irresistible.

This recipe is perfect for brunch gatherings or as a special dessert for your family on a cozy weekend. You can make it ahead of time and store it for later enjoyment.

Why You’ll Love This Recipe

• The combination of creamy and crumbly textures creates an unforgettable bite.
• Fresh blueberries burst with flavor throughout the cake.
• The buttery crumb topping adds an irresistible crunch.
• This cake is as beautiful as it is delicious, making it a showstopper.

What You’ll Need

Gather your ingredients for this delicious cake.

For the Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup fresh blueberries

For the Cream Cheese Layer

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the Crumb Topping

• 1 cup all-purpose flour
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• 1 teaspoon cinnamon

Tip: Use low-fat cream cheese for a lighter option.

Substitutions & Swaps

• Granulated sugar can be replaced with coconut sugar.
• Use frozen blueberries if fresh are not available.
• Replace unsalted butter with coconut oil for dairy-free.
• Substitute cream cheese with dairy-free cream cheese.

How to Make It

Follow these simple steps to create your cake.

1. Preheat

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2. Cream

In a large bowl, beat together the butter and granulated sugar until light and fluffy.

3. Combine

Add the eggs and vanilla extract, mixing until combined.

4. Mix Dry Ingredients

In another bowl, mix together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in Blueberries

Gently fold in the fresh blueberries.

6. Pour Batter

Pour the batter into the prepared pan.

7. Mix Cream Cheese

In a separate bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Drop spoonfuls of the cream cheese mixture over the cake batter.

8. Prepare Topping

To prepare the crumb topping, mix together the flour, brown sugar, melted butter, and cinnamon. Sprinkle over the cream cheese layer.

9. Bake

Bake for 45-50 minutes or until a toothpick inserted comes out clean.

10. Cool

Allow to cool before removing from the pan. Serve and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap tightly for up to 2 months.
Reheat: Microwave for 20-30 seconds or enjoy at room temperature.

Tips for Best Results

• Ensure your butter and cream cheese are softened for easier mixing.
• Don’t overmix the batter to keep the cake light and fluffy.
• Allow the cake to cool completely before serving for the best texture.
• Fresh blueberries yield the best flavor, but frozen will work in a pinch.

Serving Suggestions

• Serve warm with a dollop of whipped cream.
• Pair with a bold coffee or tea for brunch.
• Enjoy with a scoop of vanilla ice cream for dessert.