Sherry's Blueberry Cream Cheese Crumb Cake Recipe

Let me tell you about my absolute favorite summer dessert – Sherry's Blueberry Cream Cheese Crumb Cake. This heavenly creation combines tart, juicy blueberries with luscious cream cheese, all wrapped up in a buttery cake and crowned with that irresistible cinnamon-spiked crumb topping. It's the kind of dessert that disappears faster than you can say "seconds please!" every time I bring it to gatherings.

What makes this recipe so special? That perfect harmony of textures - the tender cake base, the creamy middle layer, those burst-in-your-mouth berries, and that crunchy-sweet topping. My secret weapon? Using fresh, plump blueberries at their peak (though I won't judge if you sneak a few into your mouth while baking). One bite and you'll understand why this cake has become my signature bake for everything from Sunday brunches to backyard barbecues.

Ingredients for Sherry's Blueberry Cream Cheese Crumb Cake

Gathering the right ingredients is half the battle for this showstopper cake. Here's what you'll need - and trust me, using quality ingredients makes all the difference!

• 1 cup all-purpose flour (spooned and leveled - no packing!)
• 1 teaspoon baking powder (make sure it's fresh for maximum rise)
• ¼ teaspoon salt (I use fine sea salt for even distribution)
• ½ cup sugar (regular granulated works perfectly)
• ½ cup unsalted butter, softened (leave it out for 30 minutes - it should dent slightly when pressed)
• 8 oz cream cheese, softened (full-fat for best results - none of that reduced-fat stuff here)
• 1 large egg (room temperature blends better)
• 1 teaspoon vanilla extract (the real stuff, not imitation)
• 1 cup fresh blueberries (look for plump ones without wrinkles)
• ½ cup packed brown sugar (pack it firmly into your measuring cup)
• ¼ cup all-purpose flour (for that perfect crumb texture)
• 1 teaspoon ground cinnamon (the secret weapon in the crumb topping)

Pro tip: I always toss my blueberries with about a tablespoon of flour before folding them in - it keeps them from sinking to the bottom while baking!

How to Make Sherry's Blueberry Cream Cheese Crumb Cake

Okay, let's get baking! This cake comes together so easily - just follow these steps and you'll have a showstopper dessert in no time. I've made this dozens of times, and these little tricks make all the difference.

1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan. I like to use butter for greasing because it adds extra flavor, but baking spray works too. Trust me, you don't want to skip this step - nothing's worse than cake stuck to the pan!
2. Whisk together the dry ingredients in a medium bowl - that's the 1 cup flour, baking powder, and salt. Set this aside while you work on the good stuff (aka the wet ingredients).
3. Cream the butter, cream cheese, and sugar in a large bowl until light and fluffy. This takes about 2-3 minutes with a hand mixer. You'll know it's ready when the mixture looks almost like whipped cream. Scrape down the sides occasionally - those sneaky bits at the bottom need love too!
4. Beat in the egg and vanilla until just combined. Don't overmix here - we want tender cake, not tough cake!
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. The batter will be thick and luxurious - exactly what we want.
6. Gently fold in the blueberries with a spatula. Remember those floured berries we prepped earlier? They'll distribute beautifully without turning your batter purple.
7. Spread the batter evenly in your prepared pan. Then make the crumb topping by mixing the brown sugar, ¼ cup flour, and cinnamon. Sprinkle this heavenly mixture over the batter - don't be shy!
8. Bake for 35-40 minutes until golden brown. The real test? A toothpick inserted in the center should come out with just a few moist crumbs (not wet batter). The cake will also pull slightly away from the pan's edges when it's done.

Let the cake cool for at least 20 minutes before cutting - I know it's hard to wait, but this helps the cream cheese layer set properly. The aroma of cinnamon and blueberries will have your whole kitchen smelling like a bakery!

Tips for the Best Sherry's Blueberry Cream Cheese Crumb Cake

After making this cake more times than I can count, I've picked up some foolproof tricks to guarantee perfection every single time:

• Flour those berries! Tossing blueberries in a tablespoon of flour before folding them in prevents the dreaded "blueberry sinkage" - no more berry-less bottom layer!
• Room temp is key - cold butter and cream cheese won't cream properly. Leave them out for 30 minutes before starting (unless it's summer - then maybe just 15!).
• Don't overmix the batter once you add the dry ingredients. A few small flour streaks are fine - they'll disappear during baking.
• Invest in an oven thermometer - I can't tell you how many "failed" cakes were actually just oven temperature issues!
• Let it cool properly - I know it's tempting, but cutting too soon makes the cream cheese layer ooze everywhere. Patience pays off!

Follow these simple tips and your crumb cake will turn out bakery-perfect every time. Trust me - my neighbors keep "accidentally" dropping by when this is in the oven!

Ingredient Substitutions for Sherry's Blueberry Cream Cheese Crumb Cake

Life happens, and sometimes you need to swap ingredients - I get it! Here are my tried-and-true substitutions that still deliver amazing results:

• Frozen blueberries work in a pinch! Just thaw and pat them completely dry with paper towels first, or they'll bleed everywhere. You might need an extra minute or two of baking time.
• Greek yogurt can replace half the cream cheese in a pinch - the texture will be slightly less rich but still delicious. Full-fat yogurt works best here.
• Gluten-free flour blends work surprisingly well as a 1:1 substitute. Look for one that includes xanthan gum for the best structure.
• Margarine can stand in for butter if needed (Grandma would gasp!), but expect a slightly less rich flavor and softer crumb topping.

Remember - every substitution changes the texture a bit, but the cake will still taste wonderful. The most important thing? Getting it in the oven so you can enjoy that first heavenly bite!

Serving and Storing Sherry's Blueberry Cream Cheese Crumb Cake

Here's the hardest part - waiting to dig in! Let the cake cool for at least 20 minutes before slicing. I know, I know - the smell is intoxicating, but this cooling time lets the cream cheese layer set properly. Serve it slightly warm (my favorite!) or at room temperature with a dusting of powdered sugar if you're feeling fancy.

Leftovers? Ha! Just kidding - if you somehow have any, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The crumb topping stays crispest at room temp. To reheat, pop individual slices in the microwave for 10-15 seconds - just enough to take the chill off and make it taste fresh-baked again. Pro tip: This cake freezes beautifully too - just wrap slices tightly in plastic wrap and foil for up to 3 months!

Nutritional Information for Sherry's Blueberry Cream Cheese Crumb Cake

Here's the scoop on what you're getting in each delicious slice (based on 8 servings):

• Calories: 320 (worth every single one!)
• Fat: 18g (that's where all the creamy goodness comes from)
• Carbohydrates: 35g (mostly from those sweet blueberries)
• Protein: 4g (consider it breakfast-worthy)

Keep in mind - these numbers can change depending on your exact ingredients. I calculate based on standard products, but real butter vs margarine, full-fat vs reduced-fat cream cheese... it all makes a difference. My advice? Enjoy every bite and savor the moment!

FAQs About Sherry's Blueberry Cream Cheese Crumb Cake

Over the years, I've gotten so many questions about this cake - here are answers to the ones I hear most often:

Can I use frozen blueberries instead of fresh?
Absolutely! Just thaw them completely first and pat dry with paper towels. You might need to add 2-3 extra minutes to the baking time. Fair warning - frozen berries tend to bleed more color into the batter, so your cake might look a bit more "tie-dyed" (but just as delicious!).

How do I keep the blueberries from sinking to the bottom?
My foolproof trick? Toss them in a tablespoon of flour before folding into the batter. The light coating helps suspend them throughout the cake rather than letting them all sink like little blueberry submarines.

Can I make this cake ahead of time?
You bet! Bake it the day before and store at room temperature (covered). The flavors actually develop more overnight. If you need longer storage, freeze individual slices - they thaw beautifully at room temp in about an hour.

What if I don't have an 8x8 inch pan?
No worries! A 9-inch round cake pan works great (bake for 30-35 minutes instead). For loaf pans, you'll need to divide the batter between two standard sizes. Just keep an eye on baking times - smaller pans bake faster!

Why You’ll Love Sherry's Blueberry Cream Cheese Crumb Cake

Let me count the ways this cake will steal your heart (and probably become your new go-to dessert)!

• That magical flavor combo - The tangy cream cheese balances the sweet blueberries perfectly, while the cinnamon crumb topping adds just the right amount of spice. It's like all your favorite flavors decided to throw a party in your mouth!
• Foolproof baking - No fancy techniques here! If you can cream butter and stir ingredients, you can make this cake. I've taught teenagers to make it - that's how easy it is.
• Instant crowd-pleaser - Every time I bring this to gatherings, people act like I performed magic. Pro tip: Bring copies of the recipe because you will get asked for it!
• Versatile superstar - Equally at home at breakfast (don't judge!), afternoon tea, or dessert. It somehow fits every occasion and makes you look like a baking rockstar.

Seriously, one bite and you'll understand why this cake has a permanent spot in my recipe rotation. It's the kind of dessert that creates happy memories - and maybe starts a few family arguments over who gets the last slice!

Ready to Bake Some Blueberry Magic?

Now it's your turn to experience this little piece of heaven! I promise, once you try Sherry's Blueberry Cream Cheese Crumb Cake, you'll understand why it's become my most-requested recipe. That first bite of warm cake with the creamy center and crunchy topping? Pure bliss. Don't just take my word for it - grab those ingredients and get baking! And when you do, I'd love to hear how it turned out. Leave a comment below telling me what you loved most (or better yet, share a photo of your masterpiece!). Happy baking, friends - may your kitchen be filled with the sweet scent of blueberries and cinnamon!

Print