A slice of crumb cake is one of the most comforting foods in the world, but when you add some juicy blueberries and a layer of sweet cream cheese, you have something really unique. The kind of dessert (or breakfast, let’s be honest) that makes you pause and appreciate every morsel is this Blueberry Cream Cheese Crumb Cake. It has a soft, buttery bottom, a creamy swirl in the center, and an irresistible golden, cinnamon-spiced crumb topping on top.

A desire for something rich and fruity that could be prepared from scratch in a home kitchen and taste like a bakery treat gave rise to this recipe. This cake came together because I had a block of cream cheese in the refrigerator and fresh blueberries on hand. These days, it’s one of my most popular recipes for coffee dates, brunches, and even as a holiday make-ahead dessert.

This cake has a comforting, gratifying flavor that is both opulent and nostalgic, making it perfect for entertaining or for treating yourself.

Why Do I Love This Recipe?

I love this cake because it checks all the boxes: soft and moist, sweet and tart, creamy and crumbly. The blueberries burst with flavor, the cream cheese layer adds richness, and the crumble gives it the perfect bakery-style finish. Plus, it’s not overly sweet—just balanced and beautiful.

Serving Suggestions

Serve warm with coffee or tea for brunch
Add a dollop of whipped cream or a dusting of powdered sugar for dessert
Pair with lemon zest or lemon glaze for a citrusy contrast
It’s also perfect as a mid-afternoon snack or hostess gift

Storage & Freezing

Storage: Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing: Freeze individual slices or the whole cake tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.

Variations of the Recipe

Swap blueberries for raspberries, blackberries, or sliced strawberries
Add lemon zest to the cream cheese filling for a bright flavor
Use a gluten-free flour blend for a GF version
Stir chopped nuts into the crumb topping for extra crunch

Blueberry Cream Cheese Crumb Cake

The kind of dessert (or breakfast, let’s be honest) that makes you pause and appreciate every morsel is this Blueberry Cream Cheese Crumb Cake. It has a soft, buttery bottom, a creamy swirl in the center, and an irresistible golden, cinnamon-spiced crumb topping on top.

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Course: Baking, Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

For the Cream Cheese Filling:

2 blocks 8 oz each cream cheese, softened
½ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup 1 stick unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 pint fresh blueberries

For the Crumb Topping:

3 tablespoons cold butter
¼ cup all-purpose flour
¼ cup granulated sugar

Method

Preheat and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

Make the Cream Cheese Filling:

In a medium bowl, beat the cream cheese, sugar, vanilla, and egg until smooth and creamy. Set aside.

Mix the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla.
Mix in the sour cream until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Assemble the Cake:

Spread half of the cake batter evenly in the prepared baking pan.
Spoon the cream cheese filling over the batter and gently spread it into an even layer.
Scatter the blueberries over the cream cheese.
Top with the remaining cake batter and spread it carefully to cover.