This Blueberry Cream Cheese Crumb Cake is a luscious, layered dessert that combines the richness of cream cheese with the brightness of blueberries and the comforting crunch of a buttery crumb topping. It’s a perfect balance of tangy, sweet, and creamy, with a golden crust that holds everything together. Whether served warm with tea or chilled as a decadent treat, this cake is a crowd-pleaser that feels both indulgent and homey.
The recipe is ultra-flexible—ideal for seasonal berries, adaptable to gluten-free flours, and open to wellness-enhancing ingredients like lemon zest, flaxseed, or even a touch of turmeric for golden warmth. It’s a beautiful blend of rustic charm and refined flavor.
🧺 INGREDIENTS:
For the Crumb Base:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
For the Blueberry Layer:
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat berries and prevent sinking)
Optional Add-ins:
- 1 tsp lemon zest (for brightness)
- 1 tbsp flaxseed or chia seeds (for fiber and texture)
- ½ tsp turmeric (for color and anti-inflammatory benefits)
🥄 INSTRUCTIONS:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. Make the Crumb Base
In a medium bowl, combine flour, sugar, baking powder, and salt. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Reserve ½ cup of this mixture for the topping.
Press the remaining crumb mixture firmly into the bottom of the prepared pan to form the crust. This will bake into a golden, buttery base.
3. Prepare the Cream Cheese Filling
In another bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla extract, and mix until creamy and well combined. If using lemon zest or turmeric, fold it in now for added flavor and color.
Spread the cream cheese mixture evenly over the crumb crust.
4. Add the Blueberries
Toss the blueberries in a tablespoon of flour to prevent them from sinking. Scatter them evenly over the cream cheese layer. The flour coating helps keep the berries suspended and prevents sogginess.
5. Top with Reserved Crumbs
Sprinkle the reserved crumb mixture over the blueberries. This creates a crunchy, golden topping that contrasts beautifully with the creamy filling.
6. Bake
Bake for 35–40 minutes, or until the top is golden and the center is set. A toothpick inserted into the cream cheese layer should come out mostly clean.
7. Cool and Serve
Allow the cake to cool completely in the pan before slicing. For a firmer texture, refrigerate for 1–2 hours before serving. Serve chilled or at room temperature.
🌿 WELLNESS NOTES:
- Blueberries are rich in antioxidants and support brain health.
- Cream cheese provides calcium and protein, especially when using full-fat versions.
- Flaxseed or chia add omega-3s and fiber.
- Turmeric offers anti-inflammatory benefits and a golden hue.
🧕 CULTURAL ADAPTATIONS:
- Add cardamom or rosewater to the cream cheese for a South Asian twist.
- Use noni fruit or jamun instead of blueberries for a local flair.
- Pair with chai or kahwa for a comforting fusion experience.
Would you like a gluten-free or honey-sweetened version next? Or maybe a saffron-infused variation with almond flour? I’d love to help you build it out.