Few things in life are better than a slice of moist, buttery cake paired with a cup of hot coffee — unless that cake also includes a creamy layer of sweetened cream cheese, bursts of juicy blueberries, and a golden cinnamon crumb topping. Introducing Sherry’s Blueberry Cream Cheese Crumb Cake, a mouthwatering breakfast-meets-dessert hybrid that’s destined to become a staple in your kitchen.
Whether you’re hosting a brunch, feeding weekend guests, bringing something special to a potluck, or simply craving something sweet — this recipe checks all the boxes. It’s rich without being too heavy, fruity yet indulgent, and has a textural trifecta of soft cake, creamy center, and crunchy topping.
Let’s get into why this cake deserves a permanent spot in your recipe box (and on your table)!
🍰 Why You’ll Absolutely Love This Cake
If you’re wondering whether this is just another coffee cake, think again. This is the kind of cake that gets people asking for seconds — and the recipe.
✔️ Creamy, Fruity, and Crunchy All in One Bite
The balance of textures is incredible. The moist, tender cake acts as the perfect base. The velvety cream cheese layer adds a cheesecake-like richness, and the cinnamon-brown sugar crumb brings in that much-needed crunch.
✔️ Great with Fresh or Frozen Blueberries
Whether it’s blueberry season or not, this cake doesn’t discriminate. Use what you have on hand — it works beautifully either way.
✔️ Make-Ahead and Freezer Friendly
Busy schedule? Bake it now, freeze it, and pull it out when company arrives. It tastes just as amazing reheated, making it a true lifesaver.
✔️ Crowd-Pleaser = Ad Revenue Winner
If you’re a food blogger, this recipe has serious RPM (revenue per mille) potential. Brunch desserts are click magnets, and this one offers Pinterest-worthy appeal with real flavor to back it up.
🧁 Ingredients (Serves 12)
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ cup cold butter, cubed
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the Cake:
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- ½ cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1½ cups blueberries, fresh or frozen
📝 Step-by-Step Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking pan (or line it with parchment paper for easier cleanup).
2. Make the Crumb Topping
Next page
