If you have a soft spot for breakfast treats that feel like a warm hug, you are going to adore this Blueberry Cream Cheese Coffee Cake Recipe. It’s a beautiful balance of moist cake layers packed with fresh blueberries, a luscious cream cheese filling, and a crumbly cinnamon streusel topping that adds just the right amount of texture and sweetness. Each bite bursts with the brightness of berries and the comforting richness of cream cheese, making it the perfect centerpiece for your brunch table or a delightful afternoon pick-me-up.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to this unforgettable coffee cake. Each element plays its own vital role: the flour provides structure, the cream cheese adds creamy tang, and the blueberries bring freshness and vibrant color, all rounded off with a warming touch of cinnamon in the streusel topping.
- All-purpose flour: The backbone of the cake and topping, giving structure and tenderness.
- Brown sugar: Adds a rich, caramel-like sweetness and helps create that classic streusel crumble.
- Ground cinnamon: Infuses the topping with warm, spicy notes that complement the blueberries beautifully.
- Unsalted butter: Softens the batter and adds luscious richness throughout the cake and streusel.
- Cream cheese: Provides a smooth, tangy layer that elevates the coffee cake to luxurious heights.
- Granulated sugar: Sweetens both the cream cheese filling and the cake batter perfectly.
- Eggs: Bind the ingredients together while creating a tender crumb.
- Vanilla extract: Enhances the flavors with a sweet, aromatic depth.
- Baking powder and baking soda: The dynamic duo that makes the cake rise light and fluffy.
- Sour cream: Adds moisture and a gentle tang, keeping the cake beautifully soft.
- Fresh or frozen blueberries: The star fruit that bursts with sweet-tart freshness in every bite.
How to Make Blueberry Cream Cheese Coffee Cake Recipe
Step 1: Prep and Make Streusel Topping
Start by preheating your oven to 350°F and greasing a 9×9-inch pan to prevent sticking. Then whisk together flour, brown sugar, and cinnamon in a bowl before stirring in melted butter until the mixture resembles coarse crumbs. This streusel topping will create a crisp and sweet contrast over the soft cake layers.
Step 2: Whip Up the Cream Cheese Layer
Beat softened cream cheese and sugar until smooth and creamy. Then add in one egg and vanilla extract, continuing to mix until everything is fully combined. This velvety layer is what makes the Blueberry Cream Cheese Coffee Cake Recipe so indulgent and irresistible.
Step 3: Combine Dry Ingredients for the Cake
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. This ensures your leavening agents and seasoning are evenly distributed, setting the stage for a perfectly risen cake.
Step 4: Make the Cake Batter
Cream the softened butter and granulated sugar until light and fluffy, then add eggs one at a time, beating well after each addition. Stir in the vanilla extract, followed by the sour cream for moisture. Gradually fold in the dry ingredients, mixing just until combined to avoid overworking the batter and keep it tender.
Step 5: Assemble the Layers
Spread half of the cake batter evenly into your prepared pan. Gently spoon the cream cheese mixture over the batter, smoothing it out evenly. Sprinkle half of the blueberries over the cream cheese layer, then carefully spread the remaining batter on top. Finish by scattering the rest of the blueberries and generously sprinkling the streusel topping across the entire surface.
Step 6: Bake to Perfection
Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out mostly clean. Once out of the oven, allow the cake to rest and cool for at least 20 minutes before slicing. This cooling step lets the flavors meld and the layers set beautifully.
How to Serve Blueberry Cream Cheese Coffee Cake Recipe
Garnishes
For an inviting finish, dust a little powdered sugar over the cooled cake. You can also add thin lemon zest curls for a zingy aroma and pop of color. Fresh blueberries scattered around the serving plate add charm and hint at the delicious berry goodness inside.
Side Dishes
This Blueberry Cream Cheese Coffee Cake Recipe pairs wonderfully with a hot cup of coffee or chai tea. For a well-rounded morning treat, serve with a side of Greek yogurt or fresh fruit salad—these lighter companions balance the cake’s rich texture and sweetness beautifully.
Creative Ways to Present
Impress your guests by serving slices with a dollop of whipped cream or a drizzle of honey. For brunch buffets, consider cutting the cake into small squares and arranging them on tiered stands alongside mini muffins and pastries for a visually stunning spread.
Make Ahead and Storage
Storing Leftovers
Store any cake leftovers in an airtight container at room temperature for up to two days, or refrigerate to keep it fresh for up to five days. The cake maintains its moist crumb and flavorful cream cheese filling beautifully when properly covered.
Freezing
You can freeze the Blueberry Cream Cheese Coffee Cake Recipe for longer storage. Wrap it tightly in plastic wrap and then foil, placing it in an airtight freezer-safe container. It will keep well for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds or reheat larger portions in a 325°F oven covered with foil to avoid drying out. This brings back that freshly baked, soft texture and makes the cream cheese layer smooth and dreamy again.
FAQs
Can I use frozen blueberries for this Blueberry Cream Cheese Coffee Cake Recipe?
Absolutely! Frozen blueberries work perfectly and can be added straight from the freezer without thawing to prevent the batter from becoming too watery.
Is it necessary to use cream cheese in this recipe?
The cream cheese layer is what really sets this coffee cake apart with its creamy tang. While you could omit it, the cake wouldn’t have the same rich, luscious texture and flavor contrast.
Can I substitute sour cream with something else?
Yes, you can swap sour cream for plain Greek yogurt or buttermilk, both of which add moisture and a bit of tang, maintaining the cake’s tender texture.
How do I prevent the blueberries from sinking in the batter?
Tossing the blueberries in a little flour before folding them into the batter helps suspend them evenly and stops them from sinking to the bottom during baking.
Can I make this recipe vegan or dairy-free?
For a vegan or dairy-free version, you would need to use plant-based cream cheese, butter substitutes, and egg replacers. The texture and flavor will vary slightly, but it can still be delicious with some experimentation.
Final Thoughts
This Blueberry Cream Cheese Coffee Cake Recipe is a true joy to make and eat, effortlessly combining classic flavors into a delightful treat that everyone will love. Whether it’s for a weekend brunch, a special occasion, or just a cozy morning at home, I encourage you to try it—you’ll be amazed at how the creamy filling, sweet berries, and crumbly topping come together so beautifully!
Print
Blueberry Cream Cheese Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Coffee Cake is a delightful breakfast treat featuring a moist cake layered with creamy sweetened cream cheese and bursting with fresh blueberries. Topped with a buttery cinnamon streusel, it offers a perfect balance of textures and flavors, perfect for morning gatherings or a special brunch.
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure the cake does not stick.
- Make Streusel Topping: In a bowl, combine 1/2 cup all-purpose flour, 1/3 cup brown sugar, and 1/2 teaspoon ground cinnamon. Stir in 1/4 cup melted unsalted butter until the mixture is crumbly. Set this streusel aside for topping later.
- Prepare Cream Cheese Layer: Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add 1 large egg and 1 teaspoon vanilla extract, continuing to beat until fully combined and smooth.
- Mix Dry Ingredients for Cake Batter: In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to create the dry mix.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture becomes light and fluffy. This usually takes a few minutes with an electric mixer.
- Add Eggs and Vanilla: Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in 1 teaspoon vanilla extract.
- Incorporate Sour Cream: Mix in 1/2 cup sour cream until the batter is smooth and consistent.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing and toughening the cake.
- Layer Batter and Cream Cheese: Spread half of the cake batter evenly into the prepared baking pan. Spoon the cream cheese mixture evenly over this layer, gently spreading it out.
- Add Blueberries: Sprinkle half of the flour-tossed blueberries over the cream cheese layer carefully.
- Top with Remaining Batter and Blueberries: Carefully spread the remaining cake batter over the blueberries, then scatter the remaining blueberries across the top.
- Sprinkle Streusel: Evenly sprinkle the reserved streusel topping over the entire surface of the cake.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted near the center comes out mostly clean with only a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing into 12 pieces and serving. Enjoy warm or at room temperature.
Notes
- You can use frozen blueberries without thawing them to avoid excess moisture.
- For added flavor, consider adding a teaspoon of lemon zest to the cake batter or the cream cheese layer.
