Sherry’s Blueberry Cream Cheese Crumb Cake

Now that sounds like a gem: Sherry’s Blueberry Cream Cheese Crumb Cake — soft, buttery cake layered with sweet-tart blueberries, a swirl of cream cheese, and a golden crumb topping. This is the kind of cozy, crowd-pleasing coffee cake you bring to brunch and everyone begs for the recipe.

Let’s build it layer by layer — just like Sherry would.

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🫐🍰 Sherry’s Blueberry Cream Cheese Crumb Cake

☕ A triple-threat delight:

• Soft butter cake base

• Cream cheese swirl

• Fresh blueberries + buttery crumb topping

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🛒 Ingredients

For the Cake Base:

• 170g (¾ cup) unsalted butter, room temp

• 200g (1 cup) sugar

• 2 large eggs

• 1 tsp vanilla extract

• 240g (2 cups) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 180ml (¾ cup) sour cream or plain Greek yogurt

For the Cream Cheese Layer:

• 225g (8 oz) cream cheese, softened

• 50g (¼ cup) sugar

• 1 egg yolk

• ½ tsp vanilla extract

For the Crumb Topping:

• 100g (¾ cup) all-purpose flour

• 100g (½ cup) brown sugar

• 1 tsp cinnamon

• Pinch of salt

• 85g (6 tbsp) cold unsalted butter, cubed

Blueberries:

• 1 ½ cups fresh or frozen blueberries

• 1 tsp flour (if using frozen, to prevent bleeding)

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👩‍🍳 Instructions

1. Preheat & Prep

• Preheat oven to 175°C (350°F).

• Grease and line a 9-inch springform pan (or 9×9 square pan).

• If using frozen blueberries, toss them in 1 tsp flour and keep them frozen until ready to use.

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2. Make the Crumb Topping

1. In a bowl, mix flour, brown sugar, cinnamon, and salt.

2. Cut in butter with a fork or pastry cutter until large crumbs form.

3. Refrigerate while you prep the rest.

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3. Make the Cream Cheese Filling

1. Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

2. Set aside.

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4. Make the Cake Batter

1. Cream butter and sugar until light and fluffy (about 3 minutes).

2. Beat in eggs one at a time, then vanilla.

3. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

4. Add dry ingredients to the butter mixture in 3 parts, alternating with sour cream.

5. Mix just until combined — don’t overmix!

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5. Assemble the Layers

1. Spread 2/3 of the cake batter into the prepared pan.

2. Dollop cream cheese mixture over the batter and gently spread.

3. Scatter blueberries evenly on top.

4. Drop remaining cake batter in spoonfuls over the top (it won’t fully cover — that’s fine).

5. Sprinkle crumb topping evenly over everything.

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6. Bake

• Bake for 50–60 minutes, or until the center is set and a tester comes out with moist crumbs.

• Cool in pan for 20 minutes, then remove ring (if using springform) and let cool fully.

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✨ Optional Finish:

• Dust with powdered sugar before serving.

• Serve warm or room temp with whipped cream or a drizzle of lemon glaze.

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🧊 Storage:

• Keeps covered at room temp for 2 days.

• Refrigerate up to 5 days.

• Freezes well for 1–2 months (wrap tightly).