Sherry’s Blueberry Cream Cheese Crumb Cake

You know that feeling when a slice of cake makes you pause mid-conversation and just stare? That’s Sherry’s Blueberry Crumb Cake for me. I first tried it at a friend’s brunch and immediately begged for the recipe—because life is short and blueberry-crumble magic should be shared. I’ll walk you through why this cake rocks, what you need, and exactly how to make it without pretending I’m a pastry chef. Sound good?

 

Why You’ll Love This Recipe

• Bursting blueberry flavor with pockets of tangy cream cheese that balance the sweetness.
• Crunchy, buttery crumb topping that gives you texture in every bite.
• Easy to follow—no fancy equipment, just basic bowls and a springform pan.
• Versatile—serve it for breakfast, brunch, coffee hour, or dessert and your guests will not complain.
• Makes great leftovers and actually improves a little after a day in the fridge (if it lasts that long).

Ingredients You’ll Need

Here’s everything lined up so you can shop without returning three times because you forgot the oats (been there).

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup cream cheese, softened
• 1 cup blueberries (fresh or frozen)
• ½ cup brown sugar
• ½ cup rolled oats
• ¼ cup sugar
• ½ tsp cinnamon

Yes, that’s it. Affordable pantry items and one dairy star: cream cheese. FYI, I prefer fresh blueberries in summer and frozen in winter—both work fine.

How to Make (Step-by-Step)

Follow these steps in order. I promise the mess is worth it.

1. Preheat & Prep

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make sure your butter and cream cheese sit out for a bit to soften. Nobody likes lumps in the batter.

2. Mix the Dry Ingredients

1. In a bowl, mix together flour, baking powder, baking soda, and salt.
2. Whisk to combine and set aside.

3. Cream Butter and Sugar

1. In another bowl, cream the butter and sugar until light and fluffy.
2. Add the eggs and vanilla, beating well after each addition. You’ll see the batter lighten—don’t overwork it.

4. Combine Batter, Cream Cheese & Blueberries

1. Mix in the dry ingredients until just combined. Stop as soon as you don’t see flour.
2. Fold in the cream cheese and blueberries. If using frozen berries, toss them in a little flour first to prevent bleeding.

5. Pour into Pan

Pour the batter into the prepared pan. Smooth the top with a spatula so the crumb layer sits evenly.

6. Make the Crumb Topping

1. In a separate bowl, combine brown sugar, oats, sugar, and cinnamon for the crumb topping.
2. Add small cubes of butter and work them into the mix until crumbly. Sprinkle evenly on top of the batter.

7. Bake

Bake for 45-50 minutes or until a toothpick comes out clean. If the crumb browns too fast, tent with foil.

8. Cool & Serve

Let cool before slicing and serving. The cake firms up as it cools and the flavors settle. Patience, my impatient friend.

Pro Tips for the Best Results

• Use room-temperature ingredients for a smoother batter and more even rise.
• Don’t over-mix after adding dry ingredients—gluten is the sneaky culprit for dense cake.
• If using frozen blueberries, toss them in 1 tbsp flour so they don’t sink or bleed color.
• Press the crumb topping lightly so it sticks but stays crumbly.
• Test for doneness at 45 minutes with a toothpick in the center; adjust time for your oven.
• Let it cool fully before slicing. Hot cake can fall apart and serve sad, saggy pieces.
• Store leftovers in the fridge (see storage section) to keep the cream cheese safe.

Fun Variations & Topping Ideas

You want creative? I’ve got surprisingly bold suggestions. Yes, I’m a little extra—what of it?

Variations

Okay, this sounds odd, but hear me out: try savory twists if you’re feeling rebellious. I wouldn’t normally shove corn and crumbled sausage into a crumb cake, but people remix dishes all the time. Use the base as inspiration:

• Savory take: swap blueberries for corn kernels, reduce sugar, add crumbled sausage and cheddar.
• Breakfast mash-up: fold in cooked bacon pieces and green onions for a brunch centerpiece.
• Dessert base: use the cake as a plain base and top with lemon curd or a berry compote.

Yes, I said corn and sausage—don’t laugh until you try it. IMO, sweet and savory experiments can surprise you.

Toppings

Classic toppings to pair with the crumb cake:

• Whipped cream or a light mascarpone dollop
• Vanilla glaze (powdered sugar + milk) drizzled over crumbs
• Fresh berries and a few mint leaves for brightness
• Powdered sugar for the dramatic dusting effect
• A few toasted almond slivers for extra crunch

And if you really want to make people stare, serve a slice warm with a scoop of vanilla ice cream. You’ll get applause. Not kidding.

Storing and Reheating

Leftovers? I applaud your foresight.

• Refrigerating: Wrap the cake tightly or place in an airtight container. Store up to 4 days in the fridge because of the cream cheese.
• Freezing: You can freeze slices up to 2 months. Wrap in plastic, then foil. Thaw overnight in the fridge.
• Reheating: Warm slices in a 325°F oven for 8–10 minutes or microwave for 20–30 seconds. The oven gives back the crumb texture; the microwave gives convenience. Your call.

Frequently Asked Questions (FAQ)

Q: Can I use frozen blueberries?

Yes. Toss frozen blueberries in a tablespoon of flour before folding into batter so they don’t sink or color the batter.

Q: Can I make this dairy-free?

You can, but you must swap ingredients carefully: use dairy-free cream cheese and a plant-based butter substitute. Expect slight texture differences.

Q: Can I make this in a regular cake pan instead of springform?

Yes. Use an 8- or 9-inch round pan and adjust baking time by a few minutes. Check doneness with a toothpick.

Q: Why does the cake get soggy?

If the topping is too heavy or you underbake, the center can stay wet. Also, too-many berries without a little flour can release excess moisture.

Q: Can I double the recipe?

You can double and bake in a 9×13 pan. Increase bake time slightly and keep an eye on the crumb top.

Ingredient and Method (Dedicated Part)

• Ingredient: The star ingredients are cream cheese, blueberries, and rolled oats for the crumb. These give the cake its signature creamy pockets and crunchy top.
• Method: The method relies on gentle folding, proper creaming of butter and sugar, and evenly distributed crumb topping. Keep steps simple, follow the temperature, and test for doneness.

A Quick Personal Note

I once brought Sherry’s cake to a potluck after a night of questionable sleep and zero expectations. People formed a line. Someone went back for seconds before I finished my own slice. That, my friend, is proof this recipe earns its hype. I adapted the topping slightly over time (more oats, less sugar) and now it’s my go-to when I want a crowd-pleaser without drama.

Conclusion

This cake hits the sweet spot between comforting and impressive: tangy cream cheese pockets, juicy blueberries, and a buttery crumb that snaps with each bite. If you want a reliable, crowd-pleasing recipe that doesn’t demand pastry school credentials, try Sherry’s Blueberry Cream Cheese Crumb Cake. After you bake it, come back and leave a comment and a rating—I genuinely want to hear what twist you tried or how badly someone swooned over it.

For a similar riff on fruity, creamy crumb cakes, check out Blueberry Cheese Crumb Cake • Flavor Feed for more inspiration.