Sherry’s Blueberry Cream Cheese Crumb Cake: The Perfect Brunch Showstopper

There are some recipes that feel like they were sent from heaven. Sherry’s Blueberry Cream Cheese Crumb Cake is one of them. It’s the kind of cake that disappears at brunches, that gets requested for every family gathering, that people text you for months later asking for the recipe. It’s a tender, buttery cake studded with juicy blueberries, swirled with creamy cheesecake-like filling, and topped with a glorious, buttery crumb topping that’s absolutely irresistible.

I first tasted this cake at a friend’s brunch years ago. Sherry herself brought it, and I watched as people who claimed they were “too full” for dessert found room for a second slice. The combination of textures—the soft cake, the creamy cheese layer, the burst of blueberries, the crunchy crumb topping—was nothing short of magical. I begged for the recipe, and Sherry graciously shared it.

Since then, this cake has become my go-to for every brunch, every holiday morning, every time I need to bring something impressive to a gathering. It looks like you spent hours in the kitchen, but it’s actually quite simple to make. And every single time, it’s the first thing to disappear.

Today, I’m sharing Sherry’s recipe with you, along with everything I’ve learned about making it perfect.

Why You’ll Love This Blueberry Cream Cheese Crumb Cake

The perfect combination of textures. Tender cake, creamy cheesecake layer, juicy blueberries, and crunchy crumb topping. Every bite is an adventure.

Looks impressive. This cake is absolutely stunning, with its golden crumb topping and pops of purple-blue berries. It’s worthy of any special occasion.

Make-ahead friendly. It actually gets better the next day, making it perfect for entertaining.

Versatile. Serve it for breakfast, brunch, dessert, or afternoon coffee. It fits any occasion.

Crowd-pleasing. I’ve never made this for anyone who didn’t love it. It’s universally adored.

Not too sweet. The cream cheese layer balances the sweetness perfectly.

Freezer-friendly. Make two and stash one for later emergencies.

Better than any bakery version. Homemade always wins.

The Complete Ingredient Breakdown

For the Cake Layer:

1 cup all-purpose flour

All-purpose flour gives the perfect structure—tender but sturdy enough to hold the berries and cream cheese layer.

½ cup granulated sugar

Adds sweetness and helps create a tender crumb.

1 teaspoon baking powder

Provides just enough lift for a light, tender cake.

¼ teaspoon salt

Essential for balancing flavors.

½ cup unsalted butter, softened

Butter adds richness and flavor. Make sure it’s truly softened to room temperature for proper creaming.

1 large egg

Adds structure and richness.

¼ cup milk

Adds moisture and helps create the right batter consistency. Whole milk gives the best result.

1 teaspoon vanilla extract

Enhances all the flavors.

1 cup fresh or frozen blueberries

If using frozen, do not thaw—add them frozen to prevent bleeding.

For the Cream Cheese Layer:

8 oz cream cheese, softened

Full-fat cream cheese gives the richest, creamiest result. Make sure it’s well softened for a smooth, lump-free layer.

¼ cup granulated sugar

Adds sweetness to balance the tanginess.

1 large egg yolk

Adds richness and helps the layer set properly.

½ teaspoon vanilla extract

Enhances the flavor.

For the Crumb Topping:

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup brown sugar, packed

Brown sugar adds depth and helps the topping get crisp.

½ teaspoon cinnamon (optional, but recommended)

Adds warmth that pairs beautifully with blueberries.

Pinch of salt

¼ cup unsalted butter, melted

Binds the topping and creates those glorious crumbs.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking pan, or line with parchment paper for easy removal.

Step 2: Make the Crumb Topping

In a medium bowl, whisk together the flour, both sugars, cinnamon (if using), and salt.

Pour in the melted butter and stir with a fork until the mixture forms clumps and crumbs. Set aside.

Step 3: Make the Cream Cheese Layer

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, egg yolk, and vanilla, and beat until well combined and smooth. Set aside.

Step 4: Make the Cake Batter

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Add the egg and vanilla, and beat until well combined.

In a separate small bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 5: Assemble the Cake

Spread about two-thirds of the cake batter evenly in the bottom of your prepared pan. It will be a thin layer—that’s fine.

Carefully spread the cream cheese mixture over the batter, staying within about ½ inch of the edges.

Sprinkle the blueberries evenly over the cream cheese layer.

Drop the remaining cake batter by spoonfuls over the blueberries. It won’t cover completely—that’s fine. You’ll have patches of cream cheese and blueberries showing through.

Sprinkle the crumb topping evenly over everything.

Step 6: Bake

Bake at 350°F for 40-50 minutes, until the top is golden brown and a toothpick inserted in the center (through a cake part, not cream cheese) comes out clean.

If the top is browning too quickly, tent loosely with foil for the last 10-15 minutes.

Step 7: Cool

Let the cake cool completely in the pan on a wire rack. This is important—the cream cheese layer needs time to set.

Step 8: Serve

Once completely cool, slice into squares. For cleanest cuts, use a sharp knife and wipe it clean between cuts.

Serve at room temperature or slightly chilled.

The Science Behind Perfect Cream Cheese Crumb Cake

Room temperature ingredients: Softened butter and cream cheese cream more easily and create a smoother, more even texture. Cold ingredients can lead to lumps and uneven mixing.

Don’t overmix the cake batter: Overmixing develops gluten, which can make the cake tough. Mix just until the flour disappears.

Frozen blueberries work great: If using frozen, add them directly from the freezer. Thawing them first will cause them to bleed and turn the batter purple.

Cooling is crucial: The cream cheese layer needs time to set. Cutting into a warm cake will result in a gooey, messy (but still delicious) slice.

Crumb topping tip: For the best crumb texture, use melted butter and mix just until clumps form. Don’t overwork it.

Troubleshooting Common Issues

My Cream Cheese Layer Cracked

This can happen if the layer is too thick or if the cake was overbaked. Next time, make sure your cream cheese layer is even and check for doneness a few minutes early.

The Blueberries Sank to the Bottom

Tossing the blueberries in a tablespoon of flour before adding can help them stay suspended. Also, make sure your batter isn’t too thin.

My Crumb Topping Sunk Into the Cake

This can happen if the topping is pressed down or if the cake batter was too thin. Sprinkle the topping gently and don’t press.

The Cake Is Dry

Overbaked. Next time, check for doneness at 40 minutes. Every oven is different.

The Cake Is Too Dense

Overmixed, or baking powder was old. Mix just until combined and check your baking powder freshness.

The Cream Cheese Layer Is Lumpy

Cream cheese wasn’t soft enough. Next time, let it sit at room temperature for at least an hour before using.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Raspberry Cream Cheese Crumb Cake

Replace blueberries with fresh or frozen raspberries. The tartness is wonderful.

Mixed Berry Cream Cheese Cake

Use a mix of blueberries, raspberries, and blackberries. Beautiful and delicious.

Lemon Blueberry Cream Cheese Cake

Add the zest of one lemon to the cake batter and the cream cheese layer. The lemon brightens everything.

Cherry Cream Cheese Crumb Cake

Use pitted fresh or frozen cherries. Cherry and cream cheese are a classic pairing.

Peach Cream Cheese Crumb Cake

Use diced fresh or frozen peaches. Peaches and cream cheese are heavenly.

Chocolate Chip Cream Cheese Cake

Add ½ cup mini chocolate chips to the cake batter. Because chocolate makes everything better.

Nutty Crumb Topping

Add ¼ cup chopped pecans or walnuts to the crumb topping. The crunch is wonderful.

Gluten-Free Version

Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Add ½ teaspoon xanthan gum if your blend doesn’t include it.

What to Serve With Blueberry Cream Cheese Crumb Cake

Coffee or espresso: The perfect pairing. The bitterness of coffee balances the sweetness.

Milk: A cold glass of milk is always welcome with cake.

Fresh berries: A side of fresh blueberries or raspberries.

Whipped cream: A dollop of lightly sweetened whipped cream.

Vanilla ice cream: For an extra special dessert.

Greek yogurt: For breakfast, a dollop of yogurt is lovely.

Mimosa or Bellini: For brunch, the perfect accompaniment.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Store in the refrigerator for up to a week. Bring to room temperature before serving for best texture.

Freezer: This cake freezes beautifully. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight.

Make-ahead for brunch: This cake is actually better the next day. Make it a day ahead and store at room temperature.

Transporting: Keep in the baking dish, covered, for easy transport. Slice and serve at your destination.

Why This Recipe Deserves a Place in Your Brunch Rotation

Sherry’s Blueberry Cream Cheese Crumb Cake represents everything I want in a brunch recipe. It’s impressive enough for company but simple enough for a weekend baking project. It’s versatile enough to work for breakfast, brunch, or dessert. And it’s genuinely, consistently, undeniably delicious.

I’ve made this cake for Easter brunch, for Mother’s Day, for baby showers, and for no reason at all except that I wanted something special. Every single time, it’s a hit. Every single time, people ask for the recipe.

The combination of tender cake, creamy cheesecake layer, juicy blueberries, and buttery crumb topping is simply unbeatable. It’s the kind of cake that becomes a signature, the one you’re asked to bring to every gathering.

This recipe has become a staple in my brunch rotation for good reason. It’s reliable, versatile, and always welcome at the table.

And now it can be that for you too.

So soften that cream cheese. Measure that flour. Wash those berries. And get ready to create a cake that will have everyone asking for Sherry’s recipe.

Your next brunch is about to be legendary.

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Have you made this Blueberry Cream Cheese Crumb Cake? What variations did you try? I’d love to hear about your experience in the comments below!

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