Dive into this Blueberry Crumble Cake recipe. Fresh blueberries and a sweet buttery cheesecake crumble are nestled on top of a moist vanilla cake.
Everyone will enjoy this Blueberry Crumble Cake recipe. A fluffy and moist cake is topped with a sweet blueberry cheesecake crumble that is packed with texture and flavor in every bite. It’s like having two desserts in one!
For more treats topped with a crumble you have to check out my Coffee Cake Muffins, Blueberry Crumble Muffins and Peach Crumb Cake.
Table of Contents
Why I Love This Blueberry Crumble Cake
- This dessert is a cake, a cheesecake, and a crumble all in one! It’s the ultimate treat!
- Using the same mixture for the crust and topping not only simplifies preparation but also cuts down on clean-up.
- The contrast between the fluffy cake and crunchy crumble keeps every bite interesting.
Recipe Ingredients
Blueberries – Look for firm, fresh blueberries for the best flavor. If using frozen blueberries, no need to thaw them before adding them to the cake.
Cream Cheese – Full-fat cream cheese works best here, giving you that rich, creamy texture. Just make sure it’s at room temperature so it blends smoothly into the batter.
Buttermilk – Let your buttermilk sit out for a bit to reach room temperature. It helps everything mix together more evenly for a perfectly smooth cake batter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Crust Variation – Swap graham cracker crumbs with almond flour for a gluten-free option. Combine it with melted butter, a bit of cinnamon, and a touch of sugar or a sweetener to create a crumbly, flavorful crust.
Fruit Alternatives – If you want to switch things up, try using a mix of raspberries, blackberries, and strawberries instead of just blueberries. It adds a fun variety of flavors and textures.
How to Make Blueberry Crumble Cake
To Make the Topping
Step 1: In a medium-sized mixing bowl, whisk together the sugars, cake flour, graham cracker crumbs, cinnamon, nutmeg, and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
To Make the Cheesecake Layer
Step 1: In a medium-sized mixing bowl, beat together the cream cheese, sugar, and vanilla extract. Add the egg and beat until smooth.
To Make the Cake
Step 1: Preheat the oven to 325°F (165°C). Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray; set aside.
Step 2: In the bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. Gradually add the butter one tablespoon at a time while mixing on low. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, then mix. Add the lemon zest, vanilla, and buttermilk, and beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl halfway through.
Step 3: Pour the cake batter into the prepared pan, spreading it into an even layer. Pour the cheesecake layer on top, spreading evenly. Cover with blueberries, then sprinkle with the crumb mixture, breaking it into smaller pieces as needed.
Step 4: Place in the oven and bake for 35-45 minutes, or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles. (Note that baking time will vary depending on the type and size of the pan you use.) Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.
Expert Tips
Use Parchment Paper – Line the bottom of your baking dish or springform pan before adding the batter. It makes removing the cake much easier and helps keep those delicate cheesecake layers intact for a clean, mess-free presentation.
Scrape the Sides of the Bowl – While mixing, always scrape down the sides of the bowl to make sure everything is fully combined, giving you a smooth, even batter.
FAQs
If you don’t have buttermilk on hand, you can make a substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using it.
I love having this cake at brunch alongside my Hash Brown Egg Cups, Easy Sausage Cheese balls, and Fruit Salad for a hearty and delicious meal.
Storage Info
To STORE your Blueberry Cheesecake Crumb Cake, refrigerate it in an airtight container for up to 4-5 days.
For longer storage, wrap the cheesecake tightly in plastic wrap, followed by aluminum foil, and FREEZE it for up to 2 months. Thaw in the fridge overnight before serving.
More Bluberry Recipes to Try
Blueberry Crumble Cake Recipe
Ingredients
Graham Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3/4 cup cake flour
- 3/4 cup graham cracker crumbs - finely ground
- 1/2 tsp ground cinnamon
- pinch of nutmeg
- 1/4 tsp salt
- 8 Tbsp (1 stick) unsalted butter - melted
Cheesecake Layer
- 12 oz (1 ½ blocks) cream cheese - room temperature
- 1/4 cup granulated sugar
- 1/4 tsp vanilla extract
- 1 egg - room temperature
Cake
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (¾ stick) unsalted butter - room temperature
- 1 egg + 1 egg yolk
- zest of 1 lemon
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk - room temperature
- 9 ounces fresh Driscoll's blueberries*
Instructions
To Make the Topping
- In a medium-sized mixing bowl, whisk together the sugars, cake flour, graham cracker crumbs, cinnamon, nutmeg, and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
To Make the Cheesecake Layer
- In a medium-sized mixing bowl, beat together the cream cheese, sugar, and vanilla extract. Add the egg and beat until smooth.
To Make the Cake
- Preheat the oven to 325°F (165°C). Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray; set aside.
- In the bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. Gradually add the butter one tablespoon at a time while mixing on low. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, then mix. Add the lemon zest, vanilla, and buttermilk, and beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl halfway through.
- Pour the cake batter into the prepared pan, spreading it into an even layer. Pour the cheesecake layer on top, spreading evenly. Cover with blueberries, then sprinkle with the crumb mixture, breaking it into smaller pieces as needed.
- Place in the oven and bake for 35-45 minutes, or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles. (Note that baking time will vary depending on the type and size of the pan you use.) Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.
Made this for a potluck at work and everyone was asking for the recipe. Delicious.
I made the cheesecake, the taste was very delicious, but I had a problem, I don’t know why, cracks and cheese came out from the top 🙁
Hmmm?? I wish I knew why that happened. Anything in the recipe change? I hope it at least tasted good!
Shared his recipe with a friend who is anti-technology but she (Emily) wanted to give you five stars as well. She has a house full of picky eaters including a kid who will eat literally nothing but pizza, chicken fingers, and yogurt and even he asked for seconds! Sharing this recipe with my parents too as I told them how delicious it was! Thank you!!!