Blueberry Cobbler Crumb Cake Recipe

Name: Blueberry Cobbler Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brown Sugar Crumble Topping; 2 cups brown sugar; 3 tablespoons gluten-free flour (I preferr Pamelas Baking Mix); 1 teaspoon cinnamon (heaping); 7 tablespoons cold butter (cubed); Cake; 1 regular box of gluten free yellow vanilla cake mix (Whatever brand you prefer); 3 1/2 ounces instant vanilla pudding; 1 cup milk (I sometimes use buttermilk); 1/2 cup softened butter; 4 large eggs; 2 cups fresh blueberries; 8 ounces cream cheese, softened; 3 tablespoons sugar; 1 teaspoon vanilla

Servings: persons

Brown Sugar Crumble Topping
2 cups brown sugar
3 tablespoons gluten-free flour (I preferr Pamelas Baking Mix)
1 teaspoon cinnamon (heaping)
7 tablespoons cold butter (cubed)
Cake
1 regular box of gluten free yellow vanilla cake mix (Whatever brand you prefer)
3 1/2 ounces instant vanilla pudding
1 cup milk (I sometimes use buttermilk)
1/2 cup softened butter
4 large eggs
2 cups fresh blueberries
8 ounces cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla

1
Preheat Oven to 350.
2
Brown Sugar Crumble Topping:
3
Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
4
Cake:
5
Stir the cake mix and instant pudding together and set to the side.
6
Separate 3 egg whites and 3 egg yolks into two bowls.
7
Cream the butter and egg yolks together.
8
Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
9
In a separte bowl whip the egg whites until you see peaks.
10
Gently fold whipped egg whites in with the cake batter until blended.
11
Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
12
Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
13
Gently spread the blueberry batter evenly in pan.
14
In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
15
Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
16
Crumble the Brown Sugar topping on top of the batter.
17
Bake 350 degree oven for 60 minutes. Test center with toothpick.
18
Let cool to set ingredients.
19
Take out of oven and set on cooling rack to set the fruit mixture prior to eating.

1448

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Brown Sugar Crumble Topping, 2 cups brown sugar, 3 tablespoons gluten-free flour (I preferr Pamelas Baking Mix), 1 teaspoon cinnamon (heaping), and more.

Yes, Blueberry Cobbler Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cobbler Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions