Sherry’s Blueberry Cream Cheese Crumb Cake 💙🍰
A Soft, Buttery, Bakery-Perfect Treat You’ll Want to Make Again and Again!
If you’re looking for a recipe that tastes like something straight out of a cozy country bakery, Sherry’s Blueberry Cream Cheese Crumb Cake is the one. I wish I could take credit for creating something this delicious, but this recipe has been passed around in our family for years, and every time someone makes it, it becomes the star of the table. This cake is everything you want in a homemade dessert: soft, moist, lightly sweet, packed with juicy blueberries, and topped with the most irresistible buttery crumb topping. And the best part? There’s a creamy layer of sweetened cream cheese tucked right inside—like a surprise cheesecake swirl in every bite.
Whether you’re serving it at brunch, taking it to a potluck, or enjoying a slice with your morning coffee, this cake always gets rave reviews. People always ask for the recipe, and once they taste that combination of blueberries + cream cheese + crumb topping, they understand exactly why. It’s simple enough for a weekday bake but special enough for a holiday. And yes… it freezes beautifully, so you can make a few batches and enjoy them anytime!
Why This Cake Is So Loved
Every layer brings something special:
✨ Soft vanilla cake base that stays moist and tender
✨ Sweetened cream cheese filling that tastes like cheesecake
✨ Fresh or frozen blueberries that burst with flavor
✨ Golden cinnamon-butter crumb topping that adds the perfect crunch
It’s comfort food and elegance in one pan, and the smell while it bakes is pure heaven.
Ingredients You’ll Need
Cake Batter:
1 ½ cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
¼ cup melted butter
1 egg
1 teaspoon vanilla extract
Cream Cheese Layer:
8 oz cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
Blueberry Layer:
1 ½ cups blueberries (fresh or frozen; no need to thaw)
Crumb Topping:
½ cup sugar
⅓ cup flour
¼ cup cold butter
½ teaspoon cinnamon
How to Make It
- Preheat oven to 350°F (175°C). Grease an 8×8 baking pan.
- Mix dry ingredients for the cake, then add milk, melted butter, vanilla, and egg. Spread batter in the pan.
- Beat cream cheese with sugar and vanilla until smooth; spread gently over batter.
- Sprinkle blueberries evenly on top.
- Mix crumb topping ingredients with a fork until crumbly, then scatter over the blueberries.
- Bake 40–50 minutes, or until the top is golden and the center is set.
Let it cool before slicing… if you can wait! 😄
Serving Ideas
Warm with a scoop of vanilla ice cream
Chilled for a cheesecake-like texture
With coffee or tea
Cut into squares for brunch platters or bake sales
If You Try It… Get Ready for Compliments
Every time I make this cake, people say the same thing: “This is even better than bakery cake!” The cream cheese layer takes it over the top, and the blueberry flavor gets even better the next day. Make sure you save a piece for yourself before it disappears!