If you’re on the hunt for a treat that brings the perfect harmony of sweet, tangy, and rich flavors, look no further than this Blueberry Cream Cheese Coffee Cake Recipe. Bursting with juicy blueberries throughout a tender, moist crumb and layered with a luxuriously creamy cheese filling, this coffee cake offers cozy, comforting vibes with every bite. From the crumbly cinnamon streusel topping to that luscious cream cheese swirl inside, it’s a brilliant way to elevate your breakfast, brunch, or any coffee break into a moment to savor and share with loved ones.
Ingredients You’ll Need
This Blueberry Cream Cheese Coffee Cake Recipe relies on simple, everyday ingredients that come together beautifully to create layers of flavor and texture. Each component plays an essential role: from the fluffy cake base to the creamy filling and the crunchy topping, everything is thoughtfully balanced.
- 2 cups all-purpose flour: The foundation of this cake providing structure and softness.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a light perfection.
- 1/2 teaspoon baking soda: Adds a tender crumb and slight lift.
- 1/4 teaspoon salt: Enhances the sweetness and balances flavors.
- 1/2 cup unsalted butter, softened: Gives richness and keeps the cake moist.
- 1 cup granulated sugar: Sweetens the cake without overpowering the blueberries.
- 2 large eggs: Bind the ingredients and add moisture.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma and flavor.
- 1/2 cup sour cream (or Greek yogurt): Contributes to the moist texture and slight tang.
- 1 cup fresh blueberries: Bursts of juicy sweetness with every bite (frozen can be used, do not thaw).
- 8 oz cream cheese, softened: The star of the cream cheese layer, smooth and tangy.
- 1/4 cup granulated sugar (for filling): Sweetness for the cream cheese layer.
- 1 large egg (for filling): Provides structure and richness to the filling.
- 1/2 teaspoon vanilla extract (for filling): Enhances the cream cheese flavor.
- 1/4 cup all-purpose flour (for streusel): Gives the streusel its crumbly texture.
- 1/4 cup granulated sugar (for streusel): Adds sweetness and helps create a golden topping.
- 1/4 cup packed brown sugar: Adds a deep caramel flavor to the streusel.
- 1/4 teaspoon ground cinnamon: Brings warmth and spice to the topping.
- 2 tablespoons cold unsalted butter, cut into pieces: Creates that perfect crumble in the streusel.
How to Make Blueberry Cream Cheese Coffee Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan; this ensures your coffee cake will release beautifully once baked.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract, and beat again until the mixture is fully combined. Set this luscious filling aside — it’s the rich surprise that takes this cake to the next level.
Step 3: Prepare the Streusel Topping
Mix together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the cold butter pieces and work them into the dry ingredients using a pastry cutter or your fingers until you achieve coarse crumbs. This streusel will bake into a crunchy, cinnamon-kissed topping.
Step 4: Make the Cake Batter
Whisk the flour, baking powder, baking soda, and salt in a separate bowl. In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about three minutes of arm-power. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry components. Mix until just combined to keep the cake tender. Finally, gently fold in the fresh blueberries so they scatter throughout the batter without bursting.
Step 5: Assemble Your Blueberry Cream Cheese Coffee Cake Recipe
Pour half of the cake batter into the prepared pan and smooth it out evenly. Spoon the cream cheese filling over the batter and gently spread it out. Add the remaining cake batter on top, smoothing the surface once more. Generously sprinkle the streusel topping over everything — this will create the irresistible crunchy crown.
Step 6: Bake and Cool
Bake for 45 to 50 minutes, testing doneness by inserting a toothpick into the cake portion (you might catch the cream cheese layer, which isn’t indicative). When the toothpick comes out clean, your cake is ready. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Blueberry Cream Cheese Coffee Cake Recipe
Garnishes
Once cooled, a light dusting of powdered sugar adds a pretty finishing touch and a hint of extra sweetness. Fresh blueberries or a sprig of mint on each slice make a lovely garnish that hints at the flavors inside.
Side Dishes
This coffee cake shines alongside a steaming cup of your favorite coffee or tea, naturally. For a more complete brunch spread, pair it with fresh fruit salad or a dollop of whipped cream to elevate the morning experience.
Creative Ways to Present
Want to impress your guests even more? Serve individual slices on pretty plates alongside a small pot of homemade blueberry jam or a drizzle of vanilla glaze. For a rustic feel, slice into squares and stack a few layers with cream cheese frosting in between for a layered dessert twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover coffee cake in an airtight container at room temperature for up to two days; this keeps the cake moist and fresh. After that, move it to the refrigerator for up to five days. The cake tastes fantastic chilled or at room temperature.
Freezing
Wrap your Blueberry Cream Cheese Coffee Cake Recipe tightly in plastic wrap and then foil before freezing. It will keep well for up to three months. Thaw overnight in the fridge before serving to enjoy the full flavor and texture.
Reheating
To warm slices, pop them in the microwave for 15 to 20 seconds or heat in a low oven (300°F) for about 10 minutes. This refreshes the cake’s softness and brings out the flavors beautifully without drying it out.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just use the berries frozen and do not thaw before folding them into the batter to prevent too much moisture from leaking and turning the cake soggy.
Could I make this recipe dairy-free?
You can swap the butter with a plant-based alternative, use dairy-free cream cheese, and substitute sour cream with coconut yogurt to keep it dairy-free. The texture will be slightly different but still delicious.
Is this coffee cake suitable for breakfast or dessert?
Both! This Blueberry Cream Cheese Coffee Cake Recipe is versatile enough to enjoy at breakfast with your morning coffee or as a sweet treat after dinner.
How do I know when the cake is fully baked?
Insert a toothpick into the cake portion away from the cream cheese layer. If it comes out clean or with a few moist crumbs, the cake is done.
Can I double the recipe for a larger cake?
Yes, doubling the recipe and baking in a larger pan or two pans works well. Just keep an eye on baking time, which may need to be adjusted slightly.
Final Thoughts
This Blueberry Cream Cheese Coffee Cake Recipe has quickly become one of my absolute favorites because it hits every note — moist, flavorful, creamy, and topped with a delightful crunch. It’s such a joy to bake and share, whether you’re hosting brunch or just treating yourself to something special with your coffee. Give it a try and I promise it will brighten your day with every bite.
Print
Blueberry Cream Cheese Coffee Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Cream Cheese Coffee Cake is a delightful layered treat featuring a moist, tender cake studded with fresh blueberries, a rich and creamy sweetened cream cheese filling, and a crunchy cinnamon streusel topping. Perfectly paired with your morning coffee or afternoon tea, this coffee cake offers a harmonious blend of flavors and textures that will satisfy any sweet tooth.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh blueberries (frozen can be used, do not thaw)
Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Streusel Topping
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent sticking.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth and creamy.
- Add Egg and Vanilla: Beat in the large egg and 1/2 teaspoon vanilla extract until fully combined and smooth. Set aside.
- Prepare the Streusel Topping: In a small bowl, combine 1/4 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon cinnamon. Add cold, small pieces of butter and use a pastry cutter or fingers to cut the butter into the dry ingredients until mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: Using a large bowl, beat softened 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture alternating with 1/2 cup sour cream, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold in 1 cup fresh blueberries to evenly distribute in the batter without crushing them.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly.
- Add Cream Cheese Layer: Spoon the cream cheese filling over the batter layer, spreading gently with a spatula to cover.
- Top with Remaining Batter: Spread the remaining cake batter over the cream cheese layer smoothly using a spatula.
- Add Streusel Topping: Sprinkle the prepared streusel topping evenly over the cake’s surface.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes until a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, slice the cake and serve with your favorite coffee or tea.
Notes
- Use fresh blueberries for best texture, but frozen blueberries can be used without thawing to prevent excess moisture.
- Be careful not to overmix the batter to keep the cake light and tender.
- Ensure the cream cheese is well softened for a smooth filling.
- Checking the doneness with a toothpick should avoid the cream cheese layer, as it may remain moist.
- This cake is best enjoyed the day it is made but can be refrigerated for up to 3 days.
