Preheat Oven and Prepare Pan Preheat your oven to 350°F (175°C). Grease a 9-inch pan (springform recommended) with butter or non-stick spray.

Prepare the Cake Batter In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until combined. Add the eggs and vanilla extract to the butter and sugar mixture. Beat until smooth. Mix in the sour cream and whole milk until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until combined.

Add the eggs and vanilla extract to the butter and sugar mixture. Beat until smooth.

Mix in the sour cream and whole milk until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Prepare the Blueberries In a separate bowl, toss the blueberries with the 2 tablespoons of brown sugar and 2 tablespoons of flour. This helps to prevent the blueberries from sinking to the bottom of the cake. Evenly distribute the blueberry mixture over the cake batter in the pan.

In a separate bowl, toss the blueberries with the 2 tablespoons of brown sugar and 2 tablespoons of flour. This helps to prevent the blueberries from sinking to the bottom of the cake.

Evenly distribute the blueberry mixture over the cake batter in the pan.

Make the Crumble Topping In another bowl, mix together the melted butter, flour, brown sugar, and cinnamon until the mixture forms a crumbly texture. Sprinkle the crumble mixture evenly over the blueberries.

In another bowl, mix together the melted butter, flour, brown sugar, and cinnamon until the mixture forms a crumbly texture.

Sprinkle the crumble mixture evenly over the blueberries.

Bake the Blueberry Crumble Cake Bake the cake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before removing it.

Bake the cake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for at least 30 minutes before removing it.

Prepare the Cream Cheese Glaze In a small bowl, whisk together the room-temperature cream cheese, milk, and powdered sugar until smooth and well combined. Drizzle the glaze over the cooled cake.

In a small bowl, whisk together the room-temperature cream cheese, milk, and powdered sugar until smooth and well combined.

Drizzle the glaze over the cooled cake.

Serve Slice the cake into 12 equal pieces. Enjoy the blueberry crumble cake!

Slice the cake into 12 equal pieces.

Enjoy the blueberry crumble cake!

Do you love blueberries? Try more of my fav blueberry recipes!

Mini Blueberry Upside Down Cakes

Blueberry Crumble Cheesecake

Bakery Style Blueberry Muffins