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Sherry’s Blueberry Cream Cheese Crumb Cake

A bakery-style crumb cake layered with juicy blueberries, rich cream cheese filling, and buttery cinnamon crumb topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup fresh blueberries
  • 0.5 cup unsalted butter softened
  • 0.75 cup sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
Cream Cheese Layer
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
Crumb Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 0.25 cup unsalted butter cold, cubed
  • 0.5 tsp cinnamon

Equipment

  • Mixing bowls
  • Baking pan
  • Hand mixer or stand mixer
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and prepare baking pan.
  2. Mix dry ingredients for cake batter in one bowl.
  3. Cream butter and sugar, then add eggs and vanilla.
  4. Combine wet and dry ingredients, then fold in milk and blueberries.
  5. Prepare cream cheese layer by beating all ingredients until smooth.
  6. Mix crumb topping ingredients until coarse crumbs form.
  7. Layer batter, cream cheese mixture, and remaining batter in pan.
  8. Top with crumb mixture evenly.
  9. Bake until golden and set, then cool completely before slicing.

Notes

Best served fully cooled for clean layered slices.