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Blueberry Cake Recipes Easy Cream Cheese Crumb Cake For Brunch And Beyond

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A bakery-style blueberry cream cheese crumb cake with a plush, tender crumb, ribbons of tangy cream cheese, and a golden, crunchy streusel. Fresh or frozen blueberries deliver juicy bursts, while sour cream keeps the cake unbelievably soft for breakfast, brunch, or an anytime treat. Simple steps, reliable texture, and crowd-pleasing flavor—perfect for potlucks, holidays, or cozy weekends.

Ingredients

Scale

Crumb Topping

  • 1 cup (125 g) all-purpose flour
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp fine salt
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled

Cream Cheese Layer

  • 8 oz (226 g) cream cheese, softened
  • ⅓ cup (65–70 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)

Cake Batter

  • 1½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1½ tsp vanilla extract
  • ½ cup (120 g) sour cream (or plain Greek yogurt)
  • ¼ cup (60 ml) milk
  • 1½ cups (225 g) fresh blueberries, dried well and tossed with 1 tsp flour

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line a 9-inch square pan with parchment, leaving overhang for lifting.

Make the crumb topping by stirring flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Pour in melted butter and mix until large clumps form. Refrigerate while you prepare the cake.

For the cream cheese layer, beat the cream cheese and sugar until smooth and fluffy. Mix in the egg, vanilla, and lemon zest until just combined. Set aside.

For the cake batter, whisk the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then the vanilla. Mix in the sour cream. Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.

Fold the floured blueberries gently into the batter.

Spread the cake batter evenly into the prepared pan. Spoon the cream cheese mixture over the batter and gently spread into an even layer. Sprinkle the chilled crumbs evenly over the top, squeezing some into larger clumps.

Bake until the crumbs are golden and a toothpick inserted near the center (avoiding the cream cheese pockets) comes out with a few moist crumbs, 50–60 minutes.

Cool completely in the pan on a rack. Run a knife around the edges, release if using a springform, then slice and serve.

Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm slices briefly if you like.

Notes

  • Use room-temperature dairy for a silky cream cheese layer and even mixing.

  • Toss blueberries with a little flour to help distribute and minimize bleeding.

  • Chill the crumb topping so clusters bake up chunky and crisp.

  • If edges brown early, tent with foil and continue until the center shows moist crumbs.

  • Cool fully before slicing for clean layers; rewarm slices gently to refresh streusel snap.

Find it online: https://claradelish.com/blueberry-cake-recipes-easy-cream-cheese-crumb-cake-for-brunch-and-beyond/