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Blueberry Cream Cheese Crumb Cake

A tender blueberry crumb cake is layered with creamy vanilla cream cheese filling and a buttery cinnamon-brown sugar topping. This cozy baked dessert is perfect for brunch, coffee time, potlucks, or a sweet make-ahead treat.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Baked Goods, Brunch, Cake, Coffee Cake, Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour for the cake
  • 1/2 cup granulated sugar for the cake
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg for the cake
  • 1/2 cup milk
  • 1/4 cup butter melted, for the cake
  • 1 tsp vanilla extract for the cake
  • 1 cup blueberries fresh or frozen
  • 8 oz cream cheese softened, for the cream cheese layer
  • 1/4 cup granulated sugar for the cream cheese layer
  • 1 egg yolk for the cream cheese layer
  • 1/2 tsp vanilla extract for the cream cheese layer
  • 1/2 cup all-purpose flour for the crumb topping
  • 1/3 cup brown sugar for the crumb topping
  • 1/4 tsp cinnamon for the crumb topping
  • 1/4 cup cold butter cubed, for the crumb topping

Method
 

  1. Preheat the oven to 350°F and grease an 8-inch square baking pan, or line it with parchment paper.
  2. Make the crumb topping by stirring together the flour, brown sugar, and cinnamon in a small bowl.
  3. Cut in the cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs, then refrigerate while preparing the rest.
  4. In another bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. Set aside.
  5. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  6. Add the egg, milk, melted butter, and vanilla extract, then stir just until combined.
  7. Gently fold the blueberries into the batter. If using frozen blueberries, work quickly to avoid excess color bleeding.
  8. Spread the cake batter evenly into the prepared pan.
  9. Spoon the cream cheese mixture over the batter and gently spread it, leaving a small border around the edges if possible.
  10. Sprinkle the chilled crumb topping evenly over the cake.
  11. Bake for 38–45 minutes, or until the crumb topping is golden and the cake is set.
  12. Let the cake cool for at least 20 minutes before slicing.

Notes

If using frozen blueberries, do not thaw them first. For cleaner slices, let the cake cool completely before cutting.