The weekend before our daughter moved into her first apartment, the house was a happy mess of half-packed boxes, takeout containers, and laundry that somehow tripled overnight. She was excited, I could tell, but every now and then she’d get quiet, not sad, just thinking. I knew that look.
So, on Sunday morning, I woke up early and headed straight to the kitchen. No rush, no noise, just the soft light filtering through the curtains and the scent of ground cinnamon waiting on the counter. I pulled out a recipe card labeled “Sherry’s Blueberry Cream Cheese Crumb Cake,” scribbled with faded ink and dotted with butter stains.
It wasn’t fancy, and I didn’t need it to be. I creamed the butter and cream cheese, cracked the egg into the bowl, and folded in the blueberries just like Sherry taught me one summer at the lake. When my daughter wandered in, still in pajamas, she sat at the table with her coffee and sighed, “That smells like home.”
We shared two slices before noon, warm and tender, still wrapped in a sleepy hush. She asked if she could have the recipe. I handed her the card, then pulled out another and rewrote it from memory.
Now she keeps it tucked in her pantry drawer, next to her own vanilla and sugar.
Short Description
A tender, cream cheese, swirled crumb cake studded with fresh blueberries and topped with a buttery cinnamon streusel—perfect for mornings, brunches, or afternoon tea.
Key Ingredients
- 1 cup all‑purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumb Topping:
- ½ cup brown sugar
- ¼ cup all‑purpose flour
- 1 teaspoon ground cinnamon
Tools Needed
- 9‑inch round cake pan (greased or lined)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease or line a 9‑inch round cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 1 cup flour, ½ cup sugar, baking powder, and salt until evenly combined.
Step 3: Beat Wet Ingredients
In a large bowl, beat softened butter, cream cheese, egg, and vanilla extract for 2 to 3 minutes until smooth and fluffy.
Troubleshooting: If batter seems curdled, add a splash of milk and beat one more minute for smoothness.
Step 4: Combine Batter
Gradually add dry ingredients to wet mixture. Stir until just combined; don’t overmix to avoid a tough cake.
Step 5: Add Blueberries
Gently fold in fresh blueberries, taking care not to mash them.
Step 6: Fill Pan
Pour batter into prepared pan, smoothing the top with a spatula.
Step 7: Add Crumb Topping
Mix brown sugar, flour, and cinnamon in a bowl. Evenly sprinkle over the batter.
Step 8: Bake
Bake 30 to 35 minutes or until a toothpick in the center comes out clean. The crumb should be golden with a slight crisp edge.
Step 9: Cool and Slice
Let cake cool at least 15 minutes before slicing. Serve warm or at room temperature.
Why You’ll Love This Recipe
Flavor Explosion: Creamy cheesecake layer meets juicy blueberries and cinnamon crumb.
Quick and Easy: One‑bowl filling plus simple topping—minimal effort, big reward.
Versatile: Lovely for morning coffee, baby showers, potlucks, or dessert.
Family Favorite: Nutrition from fruit, indulgence from cream cheese, all in one slice.
Mistakes to Avoid & Solutions
Soggy middle: Baking too little leaves undercooked center.
Solution: Bake until toothpick comes out clean and edges turn golden.
Dense cake: Overmixing batter tightens gluten.
Solution: Stir just until combined.
Blueberry sinkage: Berries may drop to the bottom.
Solution: Toss berries in a light layer of flour before folding in.
Dry crumb topping: Not enough butter makes crumbs hard.
Solution: Use softened butter and mix until moist and clumpy.
Serving and Pairing Suggestions
Serve warm with a dollop of whipped cream or drizzle of honey.
Pair with fresh fruit salad, yogurt parfait, or herbal tea.
Present on a cake stand for brunches or gatherings.
Cut into wedges for bake sales or gift-giving.
Storage and Reheating Tips
Store in an airtight container at room temperature up to 3 days.
For refrigeration, wrap and keep fresh up to 5 days.
Freeze whole or sliced portions for up to 2 months—thaw overnight.
Reheat single slices gently in a 325°F oven for 5–7 minutes or microwave briefly.
FAQs
1. Can I use frozen blueberries?
Yes, toss frozen berries in 1 teaspoon flour before folding to prevent bleeding and sinking.
2. Can I omit the cream cheese?
This recipe uses cream cheese for tenderness, but you can omit it—expect a denser, less fluffy cake.
3. Can I double the recipe?
Yes; bake in a 9×13‑inch pan. Increase bake time to about 40–45 minutes.
4. Is this suitable for lunchboxes?
Definitely, a slice travels well and makes a satisfying snack or after‑school treat.
5. Can I add nuts to the crumb topping?
Yes, stir in ¼ cup chopped walnuts or pecans for extra crunch.
Tips & Tricks
Use fully softened butter and cream cheese for smoother batter.
Room‑temperature eggs incorporate better when beating.
Gently fold ingredients to keep the crumb delicate.
Rotate the pan halfway through bake time for even browning.
Let the cake rest so flavors and textures fully settle.
Recipe Variations
Lemon Blueberry Cake: Add 1 teaspoon lemon zest to batter and replace cinnamon topping with ½ teaspoon fresh lemon zest.
Mixed Berry Version: Use half raspberries or blackberries with blueberries. Adjust baking time if berries are very juicy.
Pumpkin Cranberry Cake: Substitute pumpkin puree for cream cheese (½ cup) and folded-in cranberries for blueberries. Add pinch of nutmeg.
Gluten-Free: Use 1:1 gluten-free flour in both batter and crumb topping—check for adjustments in liquid.
Final Thoughts
That morning felt like a quiet goodbye, not sad, just full of love. We didn’t need a big moment or grand gesture. Just a warm cake, two forks, and a familiar kitchen table.
When I think of Sherry’s Blueberry Cream Cheese Crumb Cake now, I think of that last weekend together. The scent still lingers in my mind. It reminds me that sometimes, comfort isn’t spoken, it’s baked. And it always finds a way to follow you, even after you’ve packed up the rest.
Sherry’s Blueberry Cream Cheese Crumb Cake
Print ThisIngredients
- 1 cup all‑purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the Crumb Topping:
- ½ cup brown sugar
- ¼ cup all‑purpose flour
- 1 teaspoon ground cinnamon
Instructions
Step 1: Preheat Oven
Heat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
Step 2: Mix Dry Ingredients
In a bowl, whisk together 1 cup flour, ½ cup sugar, baking powder, and salt.
Step 3: Beat Wet Ingredients
In another bowl, beat butter, cream cheese, egg, and vanilla for 2 to 3 minutes until smooth.
Tip: If the batter looks curdled, add a splash of milk and beat again.
Step 4: Combine Mixtures
Add dry ingredients to the wet mix. Stir gently until combined. Don’t overmix.
Step 5: Add Blueberries
Fold in the blueberries carefully so they stay whole.
Step 6: Fill the Pan
Pour batter into the prepared pan and smooth the top.
Step 7: Add Crumb Topping
Mix brown sugar, flour, and cinnamon. Sprinkle evenly over the batter.
Step 8: Bake
Bake for 30 to 35 minutes, until a toothpick comes out clean and the top is golden.
Step 9: Cool and Serve
Let the cake cool for 15 minutes. Slice and enjoy warm or at room temp.
