blueberry crumb cake

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 any time of the year.

Blueberry Cream Cake with Crumb Topping

oz Unsalted butter ((1 stick) room temperature)

oz Cream Cheese

Sugar

Eggs

All-purpose flour

Baking powder

tsp Baking Soda

Salt

Yogurt

oz Blueberries

tsp Vanilla Extract

tbsp Cold Butter

Flour

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

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

Prepare batter

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!

Make crumb top

https://www.youtube.com/watch?v=QSK_YtJtWhU

Blueberry Cream Cake with Crumb Topping
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 any time of the year. 

Get the Recipe - https://veenaazmanov.com/blueberry-cream-cake-crumb-topping/
Pin this recipe for later - https://www.pinterest.com/pin/271271577539962844/


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Blueberry Cream Cake with Crumb Topping |Blueberry Crumb Cake

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.

Blueberry Cheesecake Crumb Cake

flour

baking powder

salt

butter-cold and

lemon(optional)

brown sugar

sugar

eggs

vanilla

mascarpone

cream cheese-softened

½ cup + 2 Tablespoons caster sugar

Tablespoons corn starch

blueberries

milk

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it&#8217;s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Could you make these in to mini cheesecake with cupcake pan and what would be the cooking time?

I  made  this.    And  crust  was very hard you could  not eat  it

Made this for a weekly dinner movie night with friends.  It was amazing. I wish I had found the recipe the day before so it could rest overnight. Was still warm,  Simply Amazing!

Excellent! Gets devoured fast! Thank you!

We followed the recipe exactly - it was too crumby - the crumbs were not that soft - and the cheesecake filling was not sweet enough .  I’ll stick to the Philadelphia cheese cake recipe

I made this recipe Friday night for a family dinner we had Saturday and IT WAS AMAZING!!! I followed the directions step by step (even making the caster sugar), and it was just incredible! Mywhole family loved it! I was nervous after reading some of the reviews, but had absolutely no issue. Thank you for the great recipe!!!

Hello! I will definitely make your recipe , but I have a question :(, what size is the mold you used? Thanks for the delicious recipe! Greetings from Chile ?? ?

Dear Vera, 
I made this last night and left it on my kitchen counter (uncovered, still in my spring form pan) overnight so it’s ready for breakfast with our coffee.  I followed the recipe’s 3 1/3 cup flour measurement for the crust and top crumbs and this cake turned out perfect! As per my significant other’s comment, “This taste like MORE and definitely a keeper!” 
The only differences I made/use are: 
1.) I used fresh cherries that’s in season at the moment and they were super sweet, a bit tart, and very juicy! 
2.) I used a 10” Spring form pan that I have, which turned my cake and crust just the perfect thickness all around. Additionally, the baking time was shorter because of it. 
3.) I used sour cream (full fat) in lieu of mascarpone.
4.) I cut back just a tad bit on the sugar for both the crust/crumble and the filling just for my personal preference.

All in all, my cake was a total perfection and I have photos to prove it! My crust was NOT HARD, instead, it was perfectly crumbly and very strong to hold the cake as I transferred it from the spring form pan to my cake pedestal, it cut without crumbling or falling apart, and yet, you can cut the crust with a fork! 

Thank you, thank you so much for sharing your recipe! As a retired Chef I know too well how much work and time is involved in creating a recipe, testing and re-testing it, photo shooting it, creating a blog to put it in, etc. 
Most of of all, how heart breaking it can be when all your hard work and intentions to share it with others is not appreciated.  Again, thank you very much and bless your big giving heart!

The Blueberry Grumble Cake was an absolute hit with my guests.  It’s definitely a keeper.  Thank you for sharing.

I followed the recipe exactly except I used cream cheese,  no mascarpone. It wasn’t sweet enough and I had it in the oven for almost 2 hours the middle still wasn’t clean. Also the crust was very thick on the sides  and a bit dry. Overall Not Bad!!!

This was so amazing! My Niece picked this as her Birthday Cake for her 12th Birthday. My sister and both of my nieces have birthdays April 28th 29th and 30th and we made them each their own cake. This was the first one gone! Everyone raved! Absolutely delicious! I used regular sugar in a blender until it was fine. Mascarpone was in the bakery section of Food Lion where they keep special refrigerated cheeses and other items. It wasn’t too sweet and wasn’t too plain it was just right. I put aluminum foil over it when the crust started to brown and or get golden so the inside could cook without the crust burning or hardening and the inside could cook. Just take a toothpick and see if the inside is clear. Also all oven and timing is different so it may be a little over the time that was put or a little under but If you follow the instructions then there is no way you can go wrong! Best cheesecake I have ever had! Hands down! I can’t wait to make it again! Thanks so much! ❤️

ABSOLUTELY FANTASTIC!! Made this today and followed directions exact! Had to cook for 75 minutes because the center wouldn’t set, however.... it came out wonderful. Noticed complaints about the crust being hard. Mine too was hard and I loved it! Cooking so long have the crust and topping a little something extra. Of course I added way more blueberries! I wish I could post a picture on here. The lemon zest is an incredible addition! I opted out of the glaze because I didn’t want that extra sweetness.

This recipe is pretty fantastic! It’s very yummy. 

My only suggestion would be to add the crumb topping maybe halfway through baking. A full hour-ish of baking along with the cheesecake is too much and makes it very hard. 

I think this would be delicious with a streusel topping also!

https://content.jwplatform.com/videos/sC6ERIyj.mp4

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.

This blueberry coffee cake is soft, moist, and studded with blueberries. It's topped with a crunchy cinnamon streusel and sweet vanilla glaze.

Blueberry Coffee Cake

(125 grams) all-purpose flour

(50 grams) granulated sugar

(50 grams) lightly packed brown sugar

tsp cinnamon

tbsp (75 milliliters) unsalted butter, melted

(250 grams) all-purpose flour

tsp baking powder

tsp salt

(114 grams) unsalted butter, softened

(200 grams) granulated sugar

sour cream

tsp vanilla extract

blueberries, fresh

(60 grams) powdered sugar

vanilla extract

Preheat oven to 350F and grease a 9&#8243; springform pan.

In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter until all is moistened. Set aside.

In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.

Stir in the flour mixture until just combined. Gently fold in the blueberries.

Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.

Bake for 45-55 or until a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. Let cool before glazing.

Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.

I made this for our Sunday brunch and it was so good. My husband and son in particular love blueberry coffee cakes and loved this one. I was very surprised at the height of the cake and how generous the servings were. Wonderfully dense (in a good way!) and perfect with our omelets. 

I made this blueberry coffee cake to serve my neighbors with coffee as we have out coffee together most mornings.  They all loved it!  I will definitely be making it again.  They are already asking for it again!  Thank you.  I love your recipes.

Just made this...I wasn't sure if there batter should be mixed to lumpy or more than that, and always afraid of over mixing, I left it lumpy. The batter was super stiff but I'm assuming that's ok. My big problem is always not turning the batter purple! I used frozen blueberries and most likely bc of the humidity they were defrosting quick!
Post bake: Success! 
Delicious with a lovely crumb, and it wasn't even purple! The streaks must have disappeared somehow. My family went gaga over it.

Did not turned out as expected. Was not moist.  Not sure if it was because I only ate it after a day in the fridge. Texture was not fluffly enough for a coffee cake. Or was it because I reduced the sugar for the cake by 50g?.  Don't think I will use this recipe any sooner.

This  coffee cake is beyond delicious.  You have done it once  again!
Thank you for sharing your recipes. Have a lovely day.

This Blueberry Crumb Cake is an easy cake filled with fresh blueberries, covered in a crumb topping. Every bite will make you go back for more!

Blueberry Crumb Cake

all-purpose flour

baking soda

unsalted butter (room temperature)

butter (chilled)

Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.

In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.

In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.

Add egg and vanilla and mix until combined.

Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until smooth.

Pour batter into the prepared cake pan.  

Sprinkle the blueberries evenly over the top. Gently press them down into the batter so that they&#039;re slightly embedded.

Cake

in a medium bowl, mix together the flour and both sugars. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed.

Sprinkle the crumb topping over the blueberries. 

Bake 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool before serving. 

Crumb Topping

A sour cream cake infused with lemon and fresh blueberries.

Lemon Blueberry Bundt Cake

oz Blueberries, rinsed

C Flour

C Unsalted butter

C + 2 tbsp Sugar

C Light brown sugar

Large eggs

tsp Pure vanilla extract

C Sour cream

lemons

lemon

C Flour, sifted

C Unsalted butter, melted

C Sugar

Cinnamon

Preheat oven to 350° F. Grease and flour a bundt pan.

Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.

Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.

Add eggs, one at a time, beating each egg into the butter and sugar one at a time.

After both eggs have been mixed, add vanilla, sour cream, lemon zest and lemon juice. Beat on medium speed until well combined.

In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.

For the Cake:

Melt butter in microwave, about 30 seconds.

Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.

Pour the batter into the pan. Cover the bottom with streusel.

Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.

Set on a cooling rack for twenty minutes.

Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.

For the Streusel:

Recipe video above. With almost double the blueberries of normal recipes and extra crunchy streusel topping, this Blueberry Crumb Cake is like a blueberry crumble on a soft, warm lemon cake. Melty scoop of vanilla ice cream on top is perfection!Please ensure your eggs, sour cream and milk are not fridge cold as they will not incorporate into the batter properly.

Bursting Blueberry Crumb Cake

flour (, plain/all-purpose)

sugar ((superfine sugar))

cinnamon powder

/ 4 tbsp melted butter

tsp cooking/kosher salt

caster sugar ((superfine sugar))

sour cream (,

milk (, at room temperature (full fat best, low fat ok))

lemon juice

tbsp caster sugar ((superfine sugar))

tbsp flour (, plain/all-purpose)

Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here&#39;s how I do it).

Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!

Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.

Blueberries - Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.

Whisk dry - Whisk the flour, baking powder and salt in a small bowl.

Whisk wet - In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ 15 sec by hand). Add the butter and sour cream, whisk until smooth.

Combine wet and dry - Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!

Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!

Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).

Cool 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another 10 minutes before cutting to serve.

Serving - For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.

Lemon vanilla cake:

Thank you for this recipe Nagi, somehow I never see this recipe before, then I have 1.5 kg blueberry so I search recipe here that use much blueberry, and I try this
great recipe  .  .
Caster sugar substituted brown sugar, sour cream substitute almond milk+vinegar, and it works nicely, thanks again, Nagi  . .
Best wishes for you and Dozer,love you both💖💖

Beautiful recipe, Nagi. I substituted the caster sugar with brown sugar for the streusel topping. When I make this recipe in the future, I'll probably add some lemon juice to the cake batter to tone down the sweetness just a bit.

Had this for desert when the family came over and oh boy was it good. I used frozen blueberries as I grow them and needed to use them up before my next lot come on. If you haven't tried this I would highly recommend.

10/10 the BEST crumb cake you’ll make. I served this with jersey cream &amp; it was a hit! 
I used frozen blueberries &amp; needed to increase cook time by 25mins, but it still came out beautifully moist.

So delicate and delicious! We served it warm with some ice cream and absolutely loved it. The next day it's equally as nice heated or eaten at room temp. 

It has the perfect balance of textures and the blueberries literally burst in your mouth. Will be making this on repeat!

Yummm! This was a winner. Delicious heated a little with ice cream. Would be a great cake for entertaining.

OMG thankyou Nagi. This cake /dessert is amazing. Now the favourite for our family. I will be making it for our Christmas event, have lots of blueberries frozen, so I will not be caught short

My cake part  didnt rise much at all.  Not sure what I did wrong??

Wow Nagi, this cake was spectacular and thoroughly enjoyed by everyone! I must add that even without the video, your instructions and photos were very helpful and well written. Thanks for taking so much time to share this recipe with us all.😊

Made this twice now. So, so good! My one complaint is —I had a very black bottom and the sides were a quite dark too—with both attempts. I easily cut the darkened areas away, and then enjoyed the mega awesome flavour and crumb topping 👍
I live in Canada not sure if oven temp should be decreased? (Help???!) Most cake recipes I’m familiar with are asking for 350F… 
Will try again, but would really like it be less dark.
Thank you so much.
HG

This is so good and very forgiving.   I added the sugar to the dry ingredients. I forgot to add the sour cream and butter to the liquids.  I threw it all in afterwards and the cake still worked out anyway. This is definitely a keeper!!

This sourdough blueberry crumb cake is the perfect treat to make for brunch and weekend breakfasts. With an easy make-ahead topping, browned butter, and a rich sour cream base there's no way you'll pass on a second slice! Don't forget to check out my notes below for best results. Enjoy!
Notes &amp; Tips:

For best results, use leftover 100% hydration starter. Its batter-like texture is the perfect match for this crumb cake. If you’re using a thicker, low hydration starter you will have to add more liquid to the cake batter, such as milk. Otherwise the cake might become too dry.
Weigh your ingredients for best results! Alternatively, be sure to spoon and level the flour into measuring cups to avoid over packing, and thus a denser cake.
When adding the crumble topping and blueberries, make sure to evenly cover the surface of the batter, especially the corners. Otherwise, the batter will puff up in certain spots, which could lead to uneven baking.

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