The Velvet Berry Patch: Sherry’s Blueberry Cream Cheese Crumb Cake

I pulled a pan of this Blueberry Cream Cheese Crumb Cake from the oven this morning, and the scent of warm berries and buttery streusel is a beautiful reminder of why some recipes become family legends. This is a rare victory for those mornings when you want something more substantial than a muffin but more refined than a standard coffee cake.

This recipe layers textures in a way that feels like a professional bakery find. You have a soft, citrus-hinted sponge, a silky ribbon of cream cheese, and a massive mountain of golden crumbs on top. It is the kind of cake that turns a simple cup of coffee into a quiet, cozy celebration.

There is a rustic, timeless joy in a cake that isn’t afraid to be a little decadent. Whether you are hosting a brunch or just want to treat your family on a slow Saturday, this crumb cake brings a bit of effortless warmth to the table.

Ingredients

• The Cake:

  • 2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1 large egg

  • 1/2 cup whole milk

  • 1/4 cup unsalted butter (melted)

  • 1 tsp vanilla extract

  • 2 cups fresh blueberries (tossed in a tablespoon of flour)

• The Cream Cheese Ribbon:

  • 8 oz cream cheese (softened)

  • 1/4 cup granulated sugar

  • 1 large egg

• The Crumb Topping:

  • 1/2 cup unsalted butter (melted)

  • 3/4 cup all-purpose flour

  • 1/2 cup light brown sugar (packed)

  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or springform pan.

2. Prepare the crumbs first by mixing the flour, brown sugar, and cinnamon, then stirring in the melted butter until thick clumps form; set aside.

3. In a medium bowl, beat the softened cream cheese, sugar, and egg until smooth to create the filling.

4. For the cake batter, whisk together the flour, sugar, baking powder, and salt in a large bowl.

5. Stir in the milk, melted butter, egg, and vanilla until just combined (the batter will be thick).

6. Gently fold in half of the blueberries, then spread the batter into the bottom of your prepared pan.

7. Pour the cream cheese mixture over the batter and spread it gently, leaving a small border at the edges.

8. Top with the remaining blueberries and then sprinkle the crumb topping generously over the entire surface.

9. Bake for 40 to 45 minutes until the center is set and the crumbs are a deep golden brown.

10. Allow the cake to cool for at least 20 minutes before slicing to let the cream cheese layer firm up.

Why This Recipe Works

• Tossing the berries in flour prevents them from sinking to the very bottom of the cake during the bake.

• The cream cheese layer stays moist and provides a tangy contrast to the sweet blueberry sponge.

• Using melted butter in the crumbs ensures they are crisp and hold their shape rather than melting into the batter.

• A high ratio of crumb-to-cake makes this feel like a true “New York style” coffee cake.

Tips for Best Results

• Use room temperature ingredients for the cream cheese layer to ensure there are no lumps in your ribbon.

• If using frozen blueberries, do not thaw them first; add them directly to the batter to prevent the cake from turning purple.

• Don’t be afraid to leave the crumbs large; big, buttery chunks are the hallmark of a great crumb cake.

• Check for doneness with a toothpick in the cake portion, as the cream cheese will naturally be a bit soft.

Variations & Substitutions

• Swap the blueberries for raspberries or blackberries for a different tart fruit profile.

• Add a teaspoon of lemon zest to the cake batter to brighten the flavors and complement the berries.

• Use a gluten-free all-purpose flour blend (1:1 ratio) if you need a dietary-friendly version.

• Drizzle a simple powdered sugar and milk glaze over the cooled cake for an extra touch of sweetness.

Frequently Asked Questions

How should I store this cake? Because of the cream cheese layer, this cake should be stored in the refrigerator in an airtight container for up to four days.

Can I make this in a larger pan? You can use a 9×13 pan, but you should increase the cake batter and crumb ingredients by half to maintain the thickness.

Are the leftovers good cold? Yes, many people prefer this cake cold because the cream cheese layer takes on a cheesecake-like texture.

Why did my crumbs disappear? This happens if the butter is too hot or the batter is too thin; make sure your crumbs are “clumpy” before adding them to the top.

There is a simple, rhythmic joy in layering a cake like this. I hope this blueberry and cream cheese delight brings a bit of sweet, bakery-style comfort to your next morning.