Here’s a classic, bakery-style recipe for Sherry’s Blueberry Cream Cheese Crumb Cake 🫐🍰—rich, tender, and loaded with crumbs.
🫐 Sherry’s Blueberry Cream Cheese Crumb Cake
🧈 Crumb Topping
- ¾ cup all-purpose flour
- ½ cup sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold butter, cubed
Mix flour, sugar, cinnamon, and salt. Cut in butter until large crumbs form. Chill.
🫐 Blueberry Layer
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp flour
Toss everything together and set aside.
🧀 Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Beat until smooth and creamy.
🍰 Cake Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain yogurt)
👩🍳 Instructions
- Preheat oven to 175°C / 350°F. Grease a 9-inch springform or square pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Mix in sour cream, then dry ingredients until just combined.
- Spread batter evenly in the pan.
- Spoon cream cheese mixture over batter.
- Scatter blueberry mixture evenly on top.
- Finish with crumb topping.
- Bake 45–55 minutes, until a toothpick comes out clean from the cake layer.
- Cool at least 20 minutes before slicing.
✨ Tips
- Toss blueberries well in flour to prevent sinking.
- For extra crunch, add chopped walnuts or almonds to the crumbs.
- Tastes even better the next day.
If you want, I can help you make this vegan, gluten-free, or turn it into muffins.
