There’s something incredibly comforting about crumb cake. Maybe it’s the buttery, golden topping that gently crunches under your fork, or the soft, moist cake beneath it that feels like home with every bite. Now imagine adding a luscious layer of creamy cheesecake and a burst of sweet, juicy blueberries—suddenly, you’re not just having coffee cake, you’re treating yourself to something truly special. This Blueberry Cheesecake Crumb Cake is a dessert that feels like a warm hug, the kind of thing you bring out on a slow Sunday morning, or serve during a cozy gathering with friends over tea.

Growing up, crumb cake was the star of weekend mornings at my grandmother’s house. She’d make it from scratch, letting the smell of vanilla and cinnamon drift through the air while we all waited for the moment she’d slice it up and pass it around. But the first time I tasted a version with blueberry and cheesecake nestled inside, it was a total game-changer. The tangy blueberries, the rich cream cheese layer—it felt decadent, but still had that classic, down-home charm.

This recipe is a nod to those memories, but with a twist. It’s part breakfast cake, part dessert, and fully irresistible. Whether you’re baking it for a special brunch, a picnic, or just to have something sweet to nibble on through the week, it’s sure to bring smiles (and second helpings).

Why You’ll Love This Recipe:

• A delightful mix of textures: buttery crumb topping, creamy cheesecake center, and soft cake base.
• Bursting with juicy blueberries in every bite.
• Perfect for breakfast, dessert, or an afternoon treat.
• Easy to make with simple ingredients—no need for fancy tools or techniques.
• Feels fancy enough for guests, but cozy enough for a quiet family morning.

INGREDIENTS YOU’LL NEED:

Crumb Topping:

• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cups flour

Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

Cake Batter:

• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 1 1/4 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Blueberry Layer:

• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon flour

HOW TO MAKE BLUEBERRY CHEESECAKE CRUMB CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crumb topping
In a small bowl, whisk together the sugar, brown sugar, salt, and flour. Pour in the melted butter and stir until the mixture forms large, moist crumbs. It should resemble wet sand with a few clumps—perfect for that crumbly, golden topping. Set it aside to rest while you prepare the rest.

Step 2: Make the cheesecake filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, egg, and vanilla extract, and mix until fully incorporated. This layer is what gives the cake its creamy richness, so take your time and beat until it’s nice and velvety.

Step 3: Mix the cake batter
In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream. In another bowl, whisk together the flour, baking soda, baking powder, and salt, then slowly add it to the wet ingredients. Mix until just combined—don’t overmix, or the cake may turn out dense.

Step 4: Prepare the blueberries
Toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking and ensures they’re evenly distributed throughout.

Step 5: Layer the cake
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy removal. Spread the cake batter evenly into the bottom of the pan. Pour the cheesecake layer over the cake batter and smooth it gently with a spatula. Sprinkle the blueberries evenly over the cheesecake layer, then top it all off with the crumb topping.

Step 6: Bake to perfection
Bake for about 60–70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (you may get a little cheesecake on the tester, but it shouldn’t be raw batter). Let it cool completely in the pan before removing the sides and slicing.

HELPFUL TIPS:

• Use room temperature ingredients: This helps everything blend smoothly, especially the cream cheese.
• Fresh or frozen blueberries work: If using frozen, don’t thaw them—just toss them in flour and add directly to the cake.
• Don’t skip the parchment paper: It makes it so much easier to remove the cake from the pan without any sticking or crumbling.
• Want more crumble? You can double the crumb topping if you’re a big fan of that buttery crunch.

DETAILS:

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10–12 servings
• Category: Dessert / Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

This crumb cake keeps beautifully and is just as delicious the next day. In fact, some might say it’s even better after a night in the fridge, when the flavors have had time to mingle.

NUTRITIONAL INFORMATION:

(Per serving – estimated)
Calories: 350–400
Carbohydrates: 40g
Fat: 22g
Protein: 5g
Sugar: 24g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make this cake ahead of time?
Absolutely! It’s perfect for making the night before and serving the next day. Just store it in the fridge and let it sit at room temperature for 15 minutes before serving.

What can I use instead of sour cream?
Plain Greek yogurt works well as a substitute. It gives the same tang and moisture.

Can I freeze this cake?
Yes! Slice and wrap individual pieces tightly, then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying.

Do I need a springform pan?
It’s ideal for easy removal, but if you don’t have one, a well-greased 9-inch round cake pan will work—just be extra gentle when removing slices.

STORAGE INSTRUCTIONS:

Store the cake in an airtight container in the fridge for up to 5 days. If you’d like to enjoy it warm, just pop a slice in the microwave for about 15–20 seconds.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Blueberry Cottage Cheese Breakfast Bake
• Hot Milk Cake: A Timeless Comfort Dessert
• Creamy Banana Pudding Cheesecake

CONCLUSION

This Blueberry Cheesecake Crumb Cake is the kind of recipe you’ll find yourself returning to again and again. It’s homey, sweet, a little indulgent, and just the right mix of comforting and impressive. Whether you’re baking it for a special brunch, gifting it to a neighbor, or simply treating yourself on a quiet weekend, it’s bound to become a beloved favorite in your baking rotation. So go ahead—brew a cup of coffee, cut yourself a thick slice, and savor every crumb. You’ve earned it.

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