If you’re a fan of blueberries, cream cheese, and buttery crumb toppings, this Blueberry Cream Cheese Crumb Cake is about to become your new obsession. This delightful dessert combines a moist, tender cake base with a luscious cream cheese swirl, juicy blueberries, and a crunchy cinnamon crumb topping for the ultimate texture and flavor experience. Perfect for breakfast, brunch, or dessert, this cake is as versatile as it is delicious. Let’s dive into how you can whip up this show-stopping treat that’s sure to impress!Cake decorating supplies

Why You’ll Love Sherry’s Blueberry Cream Cheese Crumb Cake

Layers of Flavor: The combination of sweet blueberries, tangy cream cheese, and spiced crumb topping creates a symphony of tastes.
Moist & Tender Cake: The cake base is perfectly soft, while the crumb topping adds a satisfying crunch.

Perfect for Any Occasion: Serve it warm with coffee for breakfast or dress it up with whipped cream for dessert.
Make-Ahead Friendly: This cake stays fresh for days, making it ideal for meal prep or entertaining.Cake decorating supplies

Ingredients You’ll Need
For the Crumb Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
For the Cake Base:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or Greek yogurt)
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extractCake decorating supplies

Step-by-Step Instructions
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Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) .
Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.

2. Make the Crumb Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.
Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.

3. Prepare the Cake Base
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the blueberries using a spatula.Cake decorating supplies

4. Make the Cream Cheese Swirl
In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

5. Assemble the Cake
Spread half of the cake batter evenly into the prepared baking pan.
Dollop the cream cheese mixture over the batter and use a knife or spatula to gently swirl it into the batter.
Spread the remaining cake batter on top, smoothing it out evenly.
Sprinkle the crumb topping generously over the cake.

6. Bake
Bake in the preheated oven for 45–50 minutes , or until a toothpick inserted into the center comes out clean (some blueberry juice is okay).
Let the cake cool in the pan for at least 20 minutes before slicing.Cake decorating supplies

7. Serve and Enjoy
Slice the cake into squares and serve warm or at room temperature.
Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.

Tips for Success

Use Fresh or Frozen Blueberries: Both work beautifully, but frozen berries may bleed slightly into the batter. Simply fold them in gently to avoid breaking them.
Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy.
Customize the Topping: Add chopped nuts (like pecans or walnuts) to the crumb topping for added crunch.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.