Blueberry Cheesecake Crumb Cake

There’s something incredibly comforting about the combination of blueberries, cheesecake, and crumb cake. It’s the kind of dessert that takes you straight to a cozy Sunday afternoon at grandma’s house, where the air is filled with the aroma of baked goods and everything feels a little bit sweeter. This Blueberry Cheesecake Crumb Cake brings together the best of three dessert worlds—light, fluffy cake, rich creamy cheesecake, and a buttery crumble topping—all layered together in perfect harmony.

this RECIPE FOR LATER

Growing up, blueberry season was a time of sticky fingers and stained T-shirts. We’d pick them fresh in the early morning sun, filling buckets faster than we could eat them (though trust me, we tried). My mom would bake with them all week, but this cake? This was always the grand finale. It felt like something special. Something worth waiting for.

The balance of sweet and tangy berries, creamy filling, and that crisp, golden crumb topping makes this cake not just a dessert—but a moment. Whether you’re looking to impress at a potluck, celebrate a birthday, or simply enjoy a slice with your morning coffee, this cake has your back.

Why You’ll Love This Recipe:

• Combines three desserts in one: cake, cheesecake, and crumble

• Perfect for brunch, dessert, or afternoon coffee breaks

• Easy to make ahead for gatherings or holidays

• Packed with juicy blueberries in every bite

• Comforting, nostalgic, and totally irresistible

INGREDIENTS YOU’LL NEED:

Crumb Topping:

• ¾ cup all-purpose flour

• ⅓ cup light brown sugar

• 1 tablespoon granulated sugar

• ¼ teaspoon salt

• ¼ cup unsalted butter (melted)

• ½ teaspoon vanilla extract

Cake Layer:

• ½ cup unsalted butter (room temperature)

• ½ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• Pinch of salt

• ½ cup sour cream

Cheesecake Filling:

• 8 oz cream cheese (softened)

• ⅓ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 egg

Blueberry Layer:

• 1 ½ cups fresh blueberries

• 1 tablespoon all-purpose flour

HOW TO MAKE BLUEBERRY CHEESECAKE CRUMB CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper. Lightly grease the paper and sides to make sure nothing sticks. You’ll thank yourself later when the cake pops out cleanly.

Step 2: Make the Crumb Topping
In a medium bowl, mix together flour, brown sugar, granulated sugar, and salt. Pour in the melted butter and vanilla extract, stirring with a fork until clumps form. The mixture should be crumbly—like wet sand with little lumps. Set it aside while it chills slightly.

Step 3: Whip Up the Cake Batter
In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes. Add the egg and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet, alternating with the sour cream. The batter will be thick and creamy—just what we want.

Step 4: Spread the Cake Base
Spread the cake batter evenly into the prepared pan. You might need to nudge it into the corners with a spatula—don’t be shy!

Step 5: Make the Cheesecake Filling
In a clean bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and lump-free. It should be pourable, but not too runny. Gently pour the cheesecake layer over the cake batter and spread evenly.

Step 6: Add the Blueberries
Toss the blueberries with a tablespoon of flour to help keep them from sinking. Then, scatter them evenly over the cheesecake layer. Every bite should have a burst of berry goodness.

Step 7: Sprinkle the Crumb Topping
Generously sprinkle the prepared crumb mixture over the top, making sure to cover the blueberries evenly. It’s okay if a few peek through—it adds to the charm.

Step 8: Bake
Place the pan in the oven and bake for 50–60 minutes, or until the top is golden and the center is set. A toothpick inserted in the middle should come out mostly clean, with just a bit of cheesecake clinging to it.

Step 9: Cool and Chill
Let the cake cool completely at room temperature, then transfer it to the fridge for at least 2 hours. This step helps the cheesecake layer firm up, making it easier to slice—and even more delicious.

HELPFUL TIPS:

• Room Temp Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature. It makes everything blend more smoothly.

• Flour the Berries: Tossing the blueberries with flour keeps them from sinking and prevents the cheesecake layer from getting too soggy.

• Let it Chill: Patience is key. Chilling the cake not only helps it set but also deepens the flavor.

• Use Fresh Berries: Fresh blueberries work best here, but you can use frozen in a pinch—just don’t thaw them first.

DETAILS:

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 20 minutes + chilling time

• Yield: 9–12 servings

• Category: Dessert

• Method: Baking

• Cuisine: American

• Diet: Vegetarian

NOTES:

• If you prefer, you can substitute Greek yogurt for sour cream in the cake batter.

• Store-bought crumb topping can be used in a pinch, but homemade gives the best flavor and texture.

• Try it warm for a gooier texture, or chilled for a more set, classic cheesecake feel.

NUTRITIONAL INFORMATION:

(Per serving – based on 12 slices)
Calories: 320
Fat: 18g
Carbohydrates: 36g
Protein: 4g
Sugar: 22g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blueberries?
Yes, frozen blueberries work well! Don’t thaw them before using—just toss with flour and sprinkle over the cheesecake layer.

Do I need to chill the cake before serving?
Yes. While it can be tempting to dive right in, chilling helps the cheesecake set and makes slicing much easier.

Can this be made ahead of time?
Absolutely! This cake tastes even better the next day after the flavors have melded. Make it a day ahead and store it in the fridge.

What’s the best way to serve this cake?
Cold or room temperature both work beautifully. Try pairing it with a cup of coffee or tea for a cozy treat.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Related Recipes

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

• Elegant Lemon Marbled Cheesecake Bars

• Brownie Bottom Cookie Dough Cheesecake

• Lemon Blueberry Swirl Cheesecake

CONCLUSION

Whether you’re a long-time baker or new to the kitchen, this Blueberry Cheesecake Crumb Cake is the kind of recipe that instantly feels like home. It’s sweet, satisfying, and full of nostalgic charm. With each bite, you get the tang of blueberries, the creaminess of cheesecake, and that buttery crunch on top that keeps you coming back for more. It’s the kind of cake that turns ordinary days into special ones—and those are the best kind.

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