Hi, Readers! There is something so comforting about a blueberry cake that fills the kitchen with a sweet, cozy aroma, and this one brings even more joy with a creamy center and a tender crumb topping.

This recipe combines a soft cake layer, a smooth cream cheese filling, plenty of blueberries, and a buttery topping, so every bite feels rich, fruity, and satisfying. It is the kind of bake that works beautifully for a slow morning, a shared treat, or a simple moment when you want something homemade and lovely.

To make the crumb topping, combine 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) packed light brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup (113 g) unsalted butter, melted. Stir in 1 and 1/2 cups (188 g) all-purpose flour until large crumbs form, then set it aside. For the cream cheese layer, use one 8-ounce block regular cream cheese, softened, 1/4 cup (50 g) granulated sugar, 1 large egg yolk, and 3/4 teaspoon pure vanilla extract. Beat until completely smooth and creamy, then set that aside as well.

Ingredients for the Cake

For the cake batter, you need 1 and 2/3 cups (209 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, cream 1/2 cup (115 g) unsalted butter, softened to room temperature, with 1/2 cup (100 g) granulated sugar and 1/3 cup (67 g) packed light brown sugar until light and creamy. Add 1 large egg, 1/2 cup (120 g) sour cream, 1/4 cup (60 ml) milk, and 2 teaspoons pure vanilla extract. Mix the dry ingredients into the wet ingredients until just combined. Fold in 1 cup (148 g) fresh blueberries. If you are using frozen blueberries, do not thaw them.

How to Assemble

Prepare a 9-inch springform pan by lightly greasing it. Spread the cake batter into the pan. The batter is thick, so take your time and smooth it into an even layer. Carefully spread the cream cheese mixture on top of the batter. Sprinkle 1 and 1/4 cups (185 g) blueberries over the cream cheese layer, then finish with the crumb topping, making sure it is evenly distributed across the surface.

Baking Instructions

Bake the cake at 350°F for about 55 to 70 minutes, or until the topping is golden brown, the cake is set, and a toothpick inserted into the center comes out mostly clean. If the topping starts browning too quickly, loosely cover the pan with foil during baking. Once baked, place the pan on a wire rack and let the cake cool completely. Then chill it in the refrigerator for at least 1 hour before removing the pan ring and slicing. That chilling step really helps the layers settle nicely.

Helpful Notes

A few little tips can make this recipe easier. Room-temperature ingredients blend more smoothly and give the cake a more even texture. If you do not have sour cream, regular plain Greek yogurt works well. Frozen blueberries are fine for both the batter and the topping, and there is no need to thaw them first. The cake can be stored in the refrigerator for up to 5 days. For freezing, you can freeze the baked and cooled cake for up to 3 months, then thaw it overnight in the refrigerator before serving.

This cake brings together soft texture, bright berries, creamy filling, and a sweet crumb topping in such a comforting way. If you are looking for a blueberry treat that feels a little more special than an everyday cake, this one is a beautiful choice to try and share.