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+ servings
one slice of blueberry crumb cake.

Blueberry Crumb Cake with Cream Cheese

A versatile crumb cake made with fresh blueberries is outstanding for breakfast, brunch, dessert or snacking.
4.93 from 13 votes
Servings 9 people


For the Cake

For the Cream Cheese Filling

For the Crumb Topping


For the Cake:

  • Cream butter and sugar together in medium sized bowl. Add egg and mix well.
  • Blend 1½ cups flour, baking powder and salt in separate bowl.
  • Toss blueberries in 2 teaspoons of flour in small bowl.
  • Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
  • Gently fold in blueberries and pecans, if desired.

For the Cream Cheese Filling

  • Blend all ingredients together until smooth.

For the Topping

  • Blend sugars and flour together. Cut butter in with a pastry blender or toss with butter that has been frozen and then grated.

Assemble and Bake

  • Spread cake batter in a 9 x 9 inch square baking pan which has been greased and floured, or sprayed with baking spray like Bakers Joy.
  • Spread cream cheese filling mixture on top.
  • Sprinkle, or crumble crumb topping over cream cheese mixture.
  • Bake 40-50 minutes in a 350 degree (F) oven. May be served warm, room temperature or cold.


Butter may be cut into dry ingredients with a pastry blender or frozen for at least 1 hour and then grated for easier blending.
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