Blueberry Cream Cheese Coffee Cake
Why You’ll Love This Recipe
Blueberry Cream Cheese Coffee Cake is a tender, moist dessert that combines the richness of cream cheese with the sweet burst of blueberries and a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this cake is both comforting and indulgent. Its layers of creamy filling and fruit make it a standout option for any occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttercream cheeseeggsour creamvanilla extractbaking powdersaltfresh or frozen blueberriesbrown sugarsugar for toppingcinnamon
directions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then mix in the sour cream and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
Pour half of the batter into the prepared pan.
In another bowl, beat the cream cheese with sugar and a little vanilla until smooth, then spread it over the batter layer.
Sprinkle half of the blueberries over the cream cheese layer.
Add the remaining batter over the top and spread evenly.
Top with remaining blueberries.
In a small bowl, mix brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle over the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before removing from the pan and slicing.
Servings and timing
This recipe yields approximately 8–10 servings.Preparation time: 20 minutesBaking time: 50–60 minutesCooling time: 30 minutesTotal time: 1 hour 40–50 minutes
Variations
Swap blueberries for raspberries or blackberries.
Add lemon zest to the batter for a citrusy touch.
Use Greek yogurt instead of sour cream for a tangier flavor.
Drizzle with a simple glaze of powdered sugar and milk for extra sweetness.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days.To reheat, microwave individual slices for about 20 seconds or warm in a 300°F oven for 10 minutes.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them to prevent excess moisture in the batter.
Can I make this cake ahead of time?
Absolutely. It stores well and tastes even better the next day.
Why is my cake soggy in the center?
It may need more baking time—check with a toothpick to ensure it’s cooked through.
Can I freeze this coffee cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What kind of cream cheese should I use?
Use full-fat cream cheese for the creamiest texture and best flavor.
Can I omit the crumb topping?
Yes, but the crumb adds a delicious crunch and sweetness.
How do I keep the blueberries from sinking?
Toss them in a little flour before adding them to the batter.
Can I bake this in a regular cake pan?
Yes, but a springform pan makes removal easier and neater.
Is this suitable for brunch?
Definitely—it’s a perfect brunch centerpiece.
Can I add nuts?
Yes, chopped walnuts or pecans can be added to the crumb topping for extra crunch.
Conclusion
Blueberry Cream Cheese Coffee Cake is a delightful blend of creamy, fruity, and buttery flavors with a satisfying texture that’s perfect any time of day. Whether served with coffee, at a brunch, or as dessert, it’s sure to impress with every bite. Make it once, and it’ll likely become a regular favorite in your baking rotation.
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Blueberry Cream Cheese Coffee Cake
- Total Time: 1 hour 40–50 minutes
- Yield: 8–10 servings 1x
Description
A rich and moist coffee cake layered with sweet cream cheese, juicy blueberries, and a buttery crumb topping. Perfect for breakfast, brunch, or dessert.
Ingredients
- 1 3/4 cups all-purpose flour (plus extra for dusting blueberries)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese layer)
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup brown sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 1/2 tsp cinnamon (for topping)
- 2 tbsp unsalted butter, cold and cubed (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and 1 tsp vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
- Spread half of the batter into the prepared pan.
- In another bowl, beat cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Spread over batter layer.
- Sprinkle half of the blueberries (tossed in a little flour) over the cream cheese layer.
- Spread remaining batter over the top evenly.
- Top with remaining blueberries.
- In a small bowl, mix brown sugar, flour, cinnamon, and cold butter with fingers or fork until crumbly. Sprinkle over top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before removing from the pan and slicing.
Notes
- Swap blueberries with raspberries or blackberries for variation.
- Add lemon zest to batter for a citrus flavor boost.
- Use Greek yogurt instead of sour cream for tanginess.
- Drizzle with a simple glaze (powdered sugar + milk) for extra sweetness.
- Toss blueberries in flour to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 360
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
