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If you’ve been craving the perfect coffee cake to serve with your morning brew or impress guests at brunch, this Blueberry Cream Cheese Crumb Cake is the one

Sherry's Blueberry Cream Cheese Crumb Cake

If you’ve been craving the perfect coffee cake to serve with your morning brew or impress guests at brunch, this Blueberry Cream Cheese Crumb Cake is the one
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
For the Crumb Topping:
  • ½ cup brown sugar
  • ¼ cup flour
  • 1 tsp ground cinnamon

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • whisk
  • Fork (for crumb topping)
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter and cream cheese until smooth.
  4. Mix in egg and vanilla until creamy.
  5. Slowly add dry ingredients, mixing just until combined.
  6. Fold in blueberries gently.
  7. Pour batter into the pan and smooth out the top.
  8. In a small bowl, combine brown sugar, flour, and cinnamon with a fork.
  9. Sprinkle crumb topping over the batter.
  10. Bake 30–35 minutes, or until a toothpick comes out clean.
  11. Cool slightly, slice, and enjoy!

Notes

✔️ Use room-temperature cream cheese for easy mixing
✔️ Don’t overmix after adding the dry ingredients — it keeps the texture tender
✔️ Fresh blueberries work best, but frozen can be used (toss with a bit of flour to prevent sinking)
✔️ Add a light drizzle of vanilla glaze or powdered sugar for extra flair