Blueberry Cream Cheese Crumb Cake

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This cake is a delicious blend of juicy blueberries, tangy cream cheese and sweet crumble topping baked together to create a moist tender treat that is sure to please.

Who doesn’t love a Crumb Cake? A moist tender cake that is topped with a crunchy sweet crumble topping. Now add cream cheese and blueberries and you have a delightful cake that is bursting with flavor.

The light and airy batter is topped with a layer of sweet fresh blueberries then layered with a smooth and tangy cream cheese, more blueberries then topped with a sweet crumble. It’s then cooked until the blueberries release their juices and cake becomes a golden brown. It is perfectly served as an addition to a brunch table or as a light dessert. No matter how you serve it, it is sure to be a big hit.

Why You Will Love This Cake

  • Ease: This cake is super easy to make with simple ingredients that you probably already have. It is super versatile, served on a brunch table or as a simple dessert.
  • Taste: Moist tender cake, juicy blueberries, tangy cream cheese and a crunchy sweet crumble topping, what’s not to love. The perfect combination of flavors.
  • Texture: This cake has multiple textures. The softness from the tender cake, the silkiness from the cream cheese, the crunch from that crumble topping and the burst of sweet juice from the ripe blueberries, all come together to form the perfect bite.

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Ingredients Needed For This Recipe

  • Flour: All Purpose Flour is perfect for this recipe. Just sift and your ready to go.
  • Baking Powder & Baking Soda: These are leavening agents. They will allow your cake to rise.
  • Salt: I like to use a sea salt with my recipes. A little salt will help enhance the flavors in the recipe.
  • Butter: I always opt for unsalted butter. This will give you the ability to control the salt in your recipes.
  • Sugar: Granulated Sugar is the way to go. It not only adds sweetness but it will also add texture to your cake.
  • Egg and Egg Yolk: These are your binder. They will give your cake structure.
  • Yogurt: I like to use a plain greek yogurt. This will add extra moisture.
  • Vanilla Extract: I always opt for a Pure Vanilla Extract, due to its intense vanilla flavor
  • Cream Cheese: Full fat is best. It is very important that your cream cheese is brought to room temperature before using it. This will ensure that it mixes together smoothly.
  • Blueberries: I like to use fresh blueberries but frozen will work as well. No need to thaw, just add them in as is.
  • Brown Sugar: Light Or Dark Brown Sugar, either one will do.

More Blueberry Desserts

Tips For Making & Storing This Cake

  • I like to cover the bottom of my spring form pan with a sheet of Parchment Paper so that it is guaranteed not to stick
  • Store any left over cake in the refrigerator in an air tight Food Storage Container for up to 4 days, or up to 3 months in the freezer
Blueberry Cream Cheese Crumb Cake
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Blueberry Cream Cheese Crumb Cake

Recipe by BrendaCourse: DessertCuisine: AmericanDifficulty: Easy

A delicious blend of juicy blueberries, tangy cream cheese and a sweet crumble topping baked together to form a moist and tender treat that is sure to please.

Ingredients

  • For The Cake Base

  • 1 1/2 Cups All Purpose Flour

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1/4 Teaspoon salt

  • 1/3 Cup unsalted butter, room temperature

  • 1/2 Cup granulated sugar

  • 1 Egg + 1 egg yolk

  • 3/4 Cup plain greek yogurt

  • 1 Teaspoon Pure Vanilla Extract

  • 1 1/4 Cup fresh blueberries + extra for topping.

  • Cream Cheese Layer

  • 1 (8oz) Package of full fat cream cheese

  • 1/4 Cup granulated sugar

  • 1 Egg white

  • 1/2 Teaspoon pure vanilla extract

  • Crumb Topping

  • 1/2 Cup all purpose flour

  • 1/3 Cup light or dark Brown Sugar

  • 3 Tablespoons cold unsalted butter, cubed

Directions

  • Preheat oven to 350º. Line a 9” spring form pan with parchment paper and spray with baking spray, then set to the side.
  • To make the cream cheese layer, using a hand mixer beat the softened cream cheese, granulated sugar and vanilla extract in a large mixing bowl until smooth. Add the egg white and continue mixing until creamy, then set to the side.
  • For the cake base, to a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda and salt until combined.
  • In a separate large mixing bowl, beat the butter and sugar together with a hand mixer on medium speed until combined. Add the egg, egg yolk and vanilla extract and continue beating until smooth. Add the flour mixture and the yogurt, alternating between the two, starting and stopping with the flour , mixing after each addition until combined, being careful not to over mix.
  • Pour the batter into the prepared spring form pan and spread using a rubber spatula to form an even layer. Sprinkle with 1/2 of the blueberries. Spread the cream cheese mixture on top and spread to form an even layer, then top with remaining blueberries and set to the side.
  • To make the crumble topping, combine the all purpose flour, and the brown sugar in a medium bowl until combined. Add the cold cubed butter and cut in using a pastry cutter until pea sized crumbs form. Sprinkle the crumbs evenly over the top of the cream cheese layer.
  • Place in the preheated oven and bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before removing from the spring form pan. Once cooled remove from pan top with some fresh blueberries and serve.
  • Enjoy.