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Crumb-Topped Blueberry Coffee Cake

Crumb-Topped Blueberry Coffee Cake

An old-fashioned crumb topping sits atop a tender cake made with cream cheese and blueberries.



  • 1/4 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries*
  • 1 (3 ounce) package cream cheese, cubed

* If using frozen blueberries, use without thawing to avoid discoloring the batter.


  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cold butter

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  1. Heat oven to 375 degrees F. Grease an 8-inch square baking dish.
  2. Cake: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
  3. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
  4. Toss blueberries with remaining flour.
  5. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to prepared baking dish.
  6. Topping: In a small bowl, combine flour and sugar.
  7. Cut in butter until crumbly. Sprinkle over batter.
  8. Bake for 40-45 minutes or until a wooden pick inserted near the center comes out clean.
  9. Cool on a wire rack.

Prep time: 10 min | Cook time: 45 min
Total time: 55 min | Yield: 9 servings