Back in the day I owned and ran a bakery called Great Cakes, where the original recipe for this blueberry cheese crumb cake hails. It was always a favorite with our customers. Each element—the fruit, cheese, cake, and crumbly topping—adds texture and a distinct flavor.
I also like to make this cake with fresh raspberries, fresh cherries, or blackberries. This crumb cake is a great reminder that a cake needn't be complicated to be really good, and it will definitely satisfy all the blueberry lovers.
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Essential Ingredients
Blueberries: You can use either fresh blueberries or frozen blueberries for the cake, If you are using frozen, don't let them thaw. Use them frozen, once they thaw they will be too juicy and will turn the batter purple.
Cream cheese: Use cream cheese in a block for this recipe, not whipped or light. You can also use mascarpone instead.
How to make the cake
1. Preheat the oven to 350°F. Grease and flour a 10-inch springform pan. A springform cake pan has removable sides, which will makes it easy to serve this cake.
2. Make the topping: In a medium bowl, mix the flour, sugar and cinnamon. Using a pastry blender, 2 knives, or your fingers, cut in the butter until the mixture resembles coarse crumbs. (A) Set aside.
3. Make the cheese filling: In a separate bowl using an electric mixer (or a stand mixer with the paddle attachment), beat the cream cheese and eggs until creamy. Beat in the egg, sugar, lemon juice and flour until smooth, about 1 minute (B). Set aside.
4. Make the cake: In a small bowl, whisk together the flour, baking powder and salt. In a large bowl using an electric mixer (or a stand mixer with the paddle attachment), beat the unsalted butter and sugar on medium, then high speed until pale and light. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla extract. Add the dry ingredients (flour mixture) alternately with the milk and beat on low speed until smooth and fluffy.(C)
5. Using a silicone spatula, spread the cake batter in the prepared pan, building the sides up slightly. (D) Sprinkle the surface with 1 cup of blueberries (E). Spread the cheese filling over the blueberries (F), then scatter the remaining 1 cup of blueberries over the surface (G). Sprinkle the crumb topping evenly over the top and press gently into the blueberries and cheese mixture.( H)
6. Bake until the top is golden brown, the cake pulls away from the sides of the pan slightly, and a cake tester inserted in to the center comes out with a few crumbs clinging to it, 60 to 70 minutes. Cool the cake in the pan set on a wire rack for 30 minutes before removing the sides and serving.
Use a serrated knife to cut the cake.
Storing the cake
Store the crumb cake in an airtight container or wrapped tightly with plastic wrap at cool room temperature for up to one day, refrigerate for up to 3 days.
Recipe tips
- Keep ingredients at room temperature. It's easier to blend them this way, with less risk of overmixing and ending up with a tough cake .
- Add a little lemon zest to the batter for a bright flavor boost.
- Make sure the butter is softened so it's easier to beat in air. Along with baking
powder, it's air bubbles that help leaven the cake and create a light texture . - For the best results, go easy on the mixing. Mix until ingredients are just blended is meant to ensure a tender crumb.
- Cool the cake in the pan on a rack. This helps air circulate and will keep the cake from getting soggy on the bottom.
- For a special occasion, serve this blueberry crumb cake recipe with whipped cream or vanilla ice cream if desired.
Recipe FAQs
Yes, I also like to make this cake with raspberries, fresh cherries, or blackberries.
Yes, the crumb cake can be frozen airtight for up to 3 months.
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Blueberry Cheese Crumb Cake
Ingredients
Crumb Topping
- 1 ¼ cups all-purpose flour
- ½ cup packed brown sugar packed
- ¾ tsp. cinnamon
- 8 Tbs. cold unsalted butter cut into small pieces, (1 stick)
Cheese Filling
- 8 ounces cream cheese at room temperature
- ⅓ cup sugar
- 2 Tbs. lemon juice
- 2 large eggs
- 1 Tbs. all-purpose flour
Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter at room temperature, (1 stick)
- ⅔ cup sugar
- 2 large eggs
- 1 ½ tsp. vanilla extract
- ½ cup milk
- 1 pint fresh blueberries 2 cups
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch springform pan.
- Make the topping: In a medium bowl, mix the flour, sugar and cinnamon. Using a pastry blender, 2 knives, or your fingers, cut in the butter until the mixture resembles coarse crumbs. Set aside.
- Make the cheese filling: In a medium bowl using an electric mixer, beat the cream cheese and eggs until creamy. Beat in the egg, sugar, lemon juice and flour until smooth, about 1 minute. Set aside.
- Make the cake: In a small bowl, whisk together the flour, baking powder and salt. In a large bowl using an electric mixer, beat the butter and sugar until pale and light. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla. Add the flour mixture alternately with the milk and beat until smooth and fluffy.
- Spread the batter in the prepared pan. building the sides up slightly. Sprinkle the surface with 1 cup of blueberries. Spread the cheese filling over the blueberries, then scatter the remaining 1 cup of blueberries over the surface. Sprinkle the crumb topping evenly over the top and press gently into the blueberries and cheese mixture.
- Bake until the top is golden and the cake pulls away from the sides of the pan slightly, 60 to 70 minutes. Cool the cake in the pan on a wire rack or 30 minutes before removing the sides and serving.
Notes
- Make sure the butter is softened so it's easier to beat in air. Along with baking
powder, it's air bubbles that help leaven the cake and create a light texture . - Go easy on the mixing. Mix until ingredients are just blended is meant to ensure a tender crumb.
Nutrition
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Christy F says
Such a delicious cake! We enjoyed this cake at our Father's Day celebrations this year and it was enjoyed by everyone. A perfect choice for spring or summer.