There’s something magical about a homemade cake that combines sweetness, tartness, creaminess, and crunch all in one bite. That’s exactly what you get with Sherry’s Blueberry Cream Cheese Crumb Cake—a dessert that has the power to steal the spotlight at brunches, family gatherings, or even a simple afternoon coffee break.
This cake isn’t just a treat; it’s an experience. With its tender crumb base, velvety cream cheese filling, bursts of juicy blueberries, and a buttery crumb topping that melts in your mouth, it’s no wonder this recipe has become a favorite in many kitchens.
The Story Behind Sherry’s Blueberry Cream Cheese Crumb Cake
Like many great desserts, this cake has roots in comfort and tradition. Sherry, a passionate home baker, wanted a recipe that wasn’t just another blueberry cake but one that combined richness and balance. By incorporating cream cheese into the batter and layering it delicately between the cake and crumb topping, she achieved a dessert that’s moist, tangy, and delightfully indulgent.
What sets it apart is its versatility—it’s perfect for breakfast, dessert, or even as a holiday treat. Sherry’s version is proof that the simplest ingredients can create the most extraordinary results.
Why This Cake Stands Out Among Other Blueberry Cakes
While blueberry muffins and coffee cakes are classics, Sherry’s Blueberry Cream Cheese Crumb Cake brings something new to the table. The cream cheese layer adds a richness that balances the tart blueberries, while the crumb topping delivers a satisfying crunch. Unlike typical cakes, this one holds moisture for days, making it ideal for baking ahead.
Ingredients You’ll Need
To make this heavenly cake, gather the following:
- For the cake batter: All-purpose flour, sugar, butter, eggs, vanilla extract, baking powder, salt, and milk.
- For the cream cheese filling: Cream cheese, sugar, egg, and vanilla extract.
- For the crumb topping: Flour, brown sugar, granulated sugar, cinnamon, and butter.
- Blueberries: Fresh or frozen (with tips below).
Sherry’s Blueberry Cream Cheese Crumb Cake (Cups + Grams)
For the Cake Batter
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (1 stick / 115 g) unsalted butter, softened
- 2 large eggs (about 100 g total)
- 1 tsp (5 ml) vanilla extract
- 2 tsp (8 g) baking powder
- ¼ tsp (1.5 g) salt
- ½ cup (120 ml) milk
For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg (about 50 g)
- 1 tsp (5 ml) vanilla extract
For the Crumb Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 tsp (3 g) ground cinnamon
- 6 tbsp (85 g) unsalted butter, cold and cubed
Blueberries
- 1½ to 2 cups (200–250 g) fresh or frozen blueberries
👉 These quantities will yield a standard 9×9 inch (23×23 cm) square cake or similar round pan.
Blueberries – Fresh vs. Frozen
Fresh blueberries provide a juicy pop and slightly firmer texture. Frozen blueberries work just as well, but coat them in flour before adding to prevent bleeding and sinking.
The Role of Cream Cheese in Moisture & Flavor
The cream cheese filling isn’t just for taste—it locks in moisture, creating a cake that’s soft, rich, and impossible to resist.
Making the Perfect Crumb Topping
The secret to a good crumb lies in cold butter. Cut it into the dry ingredients until pea-sized clumps form. This ensures a buttery crunch that contrasts beautifully with the tender cake.
Step-by-Step Recipe for Sherry’s Blueberry Cream Cheese Crumb Cake
Preparing the Cake Batter
Cream together butter and sugar until fluffy. Add eggs one at a time, followed by vanilla. Alternate adding dry ingredients with milk for a smooth batter.
Layering the Cream Cheese Filling
Beat cream cheese, sugar, egg, and vanilla until creamy. Spread evenly over the batter for a silky middle layer.
Adding Blueberries Without Sinking
Toss blueberries in a spoonful of flour before folding them in. This trick keeps them from sinking to the bottom.
Perfecting the Golden Crumb Topping
Sprinkle the crumb topping generously over the cake. It should cover the surface but not be pressed down.
Baking and Cooling
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean. Let the cake cool before slicing to allow layers to set.
Variations and Creative Twists
- Add lemon zest for brightness.
- Swap vanilla for almond extract.
- Make it gluten-free using almond flour.
- Add a cinnamon swirl for extra warmth.
Serving Suggestions
This cake shines with:
- A hot cup of coffee or tea.
- A dollop of whipped cream or vanilla ice cream.
- A dusting of powdered sugar for presentation.
Storage and Freezing Tips
- Room temperature: 2 days, covered.
- Refrigerator: Up to 5 days.
- Freezer: Wrap slices tightly and freeze for 2 months.
Common Mistakes to Avoid
- Overmixing batter → tough cake.
- Skipping flour coating for blueberries → sinking fruit.
- Using warm butter for crumbs → greasy topping.
Healthier Alternatives
- Use Greek yogurt instead of some cream cheese.
- Replace half the sugar with honey or maple syrup.
- Try whole wheat flour for added fiber.
FAQs About Sherry’s Blueberry Cream Cheese Crumb Cake
Q1: Can I make this cake ahead of time?
Yes! Bake it a day early and store in the fridge for best results.
Q2: Can I use other berries?
Absolutely—raspberries, blackberries, or mixed berries work well.
Q3: How do I prevent the crumb topping from burning?
Cover with foil halfway through baking if it browns too quickly.
Q4: Can I turn this into muffins?
Yes, just reduce baking time to 20–25 minutes.
Q5: Do I need to thaw frozen blueberries first?
No, add them frozen to prevent excess juice.
Q6: Can I make it sugar-free?
Yes, use sugar substitutes like monk fruit or stevia.
Conclusion
Sherry’s Blueberry Cream Cheese Crumb Cake is more than just dessert—it’s a celebration of flavor, texture, and tradition. Whether you’re baking for a special gathering or treating yourself, this recipe guarantees smiles all around. So roll up your sleeves, preheat that oven, and let Sherry’s masterpiece become your next baking success.
