A blueberry cake is a perfect way to celebrate blueberries in summer. This moist, creamy, delicious and melt in the mouth blueberry cream cake is a simple, easy and effortless recipe. Made with cream cheese inside and crumbs on the top it makes a wonderful tea time cake, snack or even a celebration cake. Use fresh when blueberries are in season or frozen blueberries at any time of the year.
Table of Content
Is it just me or is there something about crumbs in summer? I just realize that summer makes me crave for crumbs, and I create a lot more recipes with crumb topping. I mean who doesn't love crumbs right? My Rhea will go pinching with her two little fingers pretending I can't see her. Well, there is always a crumb trail that leads to her so she still trying to figure how mama knows it was me. She thinks Aadi tells on her! Ha!!
Let's just say in our home I could make a batch of crumbs and top it on pretty much anything. Have you tasted crumb ice cream? Yes, that's a thing. IN OUR HOME!! My kids will have a streusel or crumb ice cream just like cookies and cream ice cream.
About this cake
To me, this has always been a blueberry cream cake because I use cream cheese in there. But it also has crumbs on top so - was kinda confused whether I should call it a cream cake or crumb cake. I decided to just leave it to a cream cake with a crumb topping. I hope you like cream cheese in your cake? Do you know what's the biggest benefit of using cream cheese in your cake? It makes the moistest cake you will ever taste. Do you know what's the disadvantage of adding cream cheese to your cake? Read below.
Ingredients and substitutes
- Cream cheese - Makes the cake moist, rich and creamy that just melts in the mouth. We have reduced the butter in this recipe. So, I highly recommend using a good fat content in your cream cheese. Like I said above, the disadvantage of using cream cheese is it reduces the shelf life of your cake. Which in this case is ok because it's a small cake and gets over in an instant.
- All-purpose flour - Plain old all-purpose flour works best with this recipe, you do not need any cake flour or self-rising flours.
- Blueberries - When is season, use fresh but frozen work just as well. And if you use frozen, make sure to drain them well and pat the excess moisture with a paper towel. This will ensure the flour sticks to the blueberries preventing them from sinking to the bottom of the cake.
- Sugar - White sugar works well for both the taste as well as to maintain the rich color of the cake.
- Yogurt - Adds a nice creamy texture to the cake. Like cream cheese, yogurt will also reduce the shelf life of your cake, so you may choose to use sour cream instead.
Step by step instructions
Prepare
- Preheat oven to 170 C / 340 F.
- Grease and line a loaf pan or a 7" round cake pans.
- Swift flour, baking powder, baking soda, and salt.
- If you are using frozen blueberries drain them well.
Prepare batter
- Cream together butter, cream cheese and sugar until light and fluffy.
- Add eggs, one at a time.
- Followed by vanilla.
- Combine blueberries in the flour mixture, combine well so they are all coated with the flour.
- Add half the flour mix (with blueberries) and the yogurt - fold into the batter.
- Then, add rest of the flour mix - fold until no dry flour is visible.
- Pour batter into prepared baking pan.
Make crumb topping
- Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency.
- Sprinkle over the cake evenly.
Bake
- Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean.
- Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.
- Enjoy!
Frequently asked questions
This blueberry cake will stay at room temperature for up to 2 days in good weather. You can wrap it in plastic and store it in the fridge for up to a week. It can also be frozen for up to a month.
Yes. No need to thaw the blueberries, just add them frozen and stir them before they bleed color into the batter.
yes, you can use sour cream instead of cream cheese. Same quantity.
Absolutely. This recipe works well with all kinds of berries. Try raspberries, blackberries, or mixed berries.
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Printable Recipe
Blueberry Cream Cake with Crumb Topping
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the cake
- 4 oz (113 g) Unsalted butter ((1 stick) room temperature)
- 4 oz (113 g) Cream Cheese
- 1 cup (200 g) Sugar
- 3 Eggs
- 1 ¾ cup (220 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup (120 ml) Yogurt
- 8 oz (225 g) Blueberries
- 2 teaspoon Vanilla Extract
For the crumb top
- 2 tablespoon (30 g) Cold Butter
- 2 tablespoon (30 g) Sugar
- ½ cup (60 g) Flour
- ⅛ teaspoon Salt
Instructions
Prepare
- Preheat oven to 170 C / 340 F
- Grease and line a loaf pan or a 7" round cake pans
- Swift flour, baking powder, baking soda, and salt.
- If using frozen blueberries drain them well.
Prepare batter
- Cream together butter, cream cheese and sugar until light and fluffy
- Add eggs one at a time
- Followed by vanilla
- Combine blueberries in the flour mixture, combine well so they are all coated with the flour.
- Add half the flour mix (with blueberries) and the yogurt - fold into the batter
- Then add rest of the flour mix - fold until no dry flour is visible.
- Pour batter into prepared baking pan
Make crumb top
- Gently mix the flour, salt, sugar and cold butter with your hands until you reach breadcrumb consistency
- Sprinkle over the cake evenlyBake
- Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean
- Cool in the pan for 10 minutes then remove onto a wire rack to cool completely.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Bett
I’li made this today in a 7inch spring form pan. It took way longer to cook but other than that I changed nothing! It was delicious!!!
Kay Hughes
This is an exact recipe that what I was looking for. Thanks for sharing the amazing recipe with us! that is very simple and easy to cook and I am always searching for new recipes like this.
Veena Azmanov
Thank you, Kay, So happy to hear you enjoyed it. Thanks for coming back to write this feedback.
Amanda Mason
This looks and sounds absolutely delish! And I just bought a huge pin of blueberries today! Love the tips on the cream cheese! I'll be making this one for sure!
Veena Azmanov
Thank you, Amanda. Glad you found my tips helpful.
Anne
This looks like a delicious cake that I can't wait to try!
Veena Azmanov
Thank you Anne. <3