If you’re looking for a dessert that combines the fruity sweetness of blueberries, the creamy richness of cheesecake, and the irresistible crunch of a crumb topping, then Sherry’s Blueberry Cream Cheese Crumb Cake is the perfect choice. This decadent yet comforting treat has become a family favorite, ideal for brunch, tea time, or a cozy dessert after dinner. In this article, we’ll take a deep dive into what makes this cake so special, share its origins, and provide step-by-step instructions to help you recreate it in your own kitchen.
Why You’ll Love This Cake
Sherry’s Blueberry Cream Cheese Crumb Cake is more than just a dessert—it’s a celebration of flavors and textures:
- Moist and tender cake base
- Luscious cream cheese filling
- Juicy bursts of fresh blueberries
- Crunchy, buttery crumb topping
Every bite delivers a balance of sweetness, tanginess, and crunch, making it an unforgettable experience.
The Story Behind the Cake
Sherry, a home baker known for her creative and comforting desserts, originally crafted this cake as a special treat for her book club. It quickly became a hit, with friends and neighbors requesting the recipe again and again. Inspired by the classic New York crumb cake and infused with her love of blueberries and cream cheese, Sherry perfected this recipe through years of trial and love.
Ingredients
For the Cake Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Blueberry Layer:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to prevent sinking)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment paper.
2. Make the Cake Batter
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined. Spread the batter evenly into the prepared pan.
3. Prepare the Cream Cheese Layer
In a medium bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until fully incorporated. Carefully spread this mixture over the cake batter.
4. Add the Blueberries
Toss blueberries with 1 tablespoon of flour to prevent them from sinking. Gently sprinkle the blueberries over the cream cheese layer.
5. Make the Crumb Topping
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over the blueberry layer.
6. Bake
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove the sides of the springform pan and allow to cool completely.
Serving Suggestions
- Serve slightly warm with a scoop of vanilla ice cream.
- Dust with powdered sugar for a pretty presentation.
- Perfect with a hot cup of coffee or tea.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- This cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Conclusion
Sherry’s Blueberry Cream Cheese Crumb Cake is the perfect example of how simple ingredients can create a truly spectacular dessert. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress. Try it once, and it will quickly become a staple in your baking repertoire!