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Lemon Blueberry Cream Cheese Crumble Cake
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Lemon Blueberry Cream Cheese Crumb Cake

This lemon blueberry cream cheese crumb cake is amazing. The lemon and blueberry flavor with cheesecake and the crunch of brown sugar are the perfect combination. 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: lemon blueberry cake, lemon blueberry cream cheese crumble cake, lemon blueberry cream cheese crumble cake recipe
Servings: 10 servings
Calories: 651kcal
Author: Jill


Crumb Topping:

  • 1/2 C unsalted sweet cream butter melted
  • 1 1/2 C flour leveled
  • 3/4 C light brown sugar packed
  • 1 tsp vanilla

Lemon Cake:

  • 1/4 C unsalted sweet cream butter melted
  • 1/4 C canola oil
  • 1 C sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 C full-fat sour cream
  • 2 large lemons zested and juiced
  • 2 C flour leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1/4 C sugar
  • 1 large egg
  • 1 large lemon zested
  • 1 C fresh Blueberries


Crumb Topping:

  • Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
  • Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
  • Cover and set aside.

Lemon Cake:

  • Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
  • Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
  • Gradually mix in the flour mixture until combined, set aside

Blueberry Cheesecake Filling:

  • Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth

Directions for building the cake:

  • Using 2/3 of the cake batter, pour the cake batter into the springform pan.
  • Spread the cream cheese mixture into the center of the cake batter
  • Sprinkle with the Blueberries
  • Pour the remaining cake batter onto the top of the Blueberries
  • Top the crumb mixture
  • Bake for 75 minutes
  • Let cool completely before enjoying!


Calories: 651kcal | Carbohydrates: 79g | Protein: 8g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 303mg | Potassium: 232mg | Fiber: 1g | Sugar: 44g | Vitamin A: 975IU | Vitamin C: 7.3mg | Calcium: 106mg | Iron: 2.7mg