Here is a classic Blueberry Cream Cheese Crumb Cake recipe with a moist cake layer, creamy cheesecake-style filling, juicy blueberries, and a buttery crumb topping.

Blueberry Cream Cheese Crumb Cake

Ingredients

Crumb Topping

1 cup all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted

Cream Cheese Filling

8 oz (225 g) cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Cake Batter

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1½ cups fresh or frozen blueberries

Instructions

Prepare the oven and pan
- Heat oven to 350°F (175°C).
- Grease a 9-inch springform pan or an 8×8-inch baking pan. Line with parchment if desired.
Make the crumb topping
- Mix flour, sugars, cinnamon, and salt.
- Stir in melted butter until coarse crumbs form.
- Set aside.
Prepare the cream cheese filling
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla, then mix until combined.
Make the cake batter
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Add the flour mixture and milk alternately, mixing just until combined.
Assemble the cake
- Spread half of the batter into the pan.
- Add the cream cheese filling over the batter.
- Sprinkle blueberries on top.
- Add remaining cake batter and gently spread.
- Cover with the crumb topping.
Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the cake portion comes out mostly clean.
- Cool before slicing.