If there’s one treat I dream about having with my morning coffee, it’s this Blueberry Cream Cheese Coffee Cake. Imagine pockets of sweet, juicy blueberries and ribbons of creamy, tangy filling all tucked inside a moist, irresistible cake, crowned with a golden cinnamon streusel. Whether you’re hosting for brunch or simply spoiling yourself, this showstopper delivers comfort in every bite, and it’s the very definition of a breakfast (or dessert!) worth sharing. The balance of fruit, rich cream cheese, and buttery crumb makes this the ultimate Blueberry Cream Cheese Coffee Cake.
Ingredients You’ll Need
Every ingredient in this recipe works overtime to create that perfect bite — soft crumb, luscious filling, and a crunchy, sweet topping. Let’s walk through each one so you know exactly what makes this Blueberry Cream Cheese Coffee Cake sing.
- Unsalted Butter (for cake and streusel): Richly flavors the cake while giving it amazing moisture and a tender crumb; forms the base of that irresistible topping, too!
- Granulated Sugar: Sweetens the cake and cream cheese layer, ensuring everything is balanced without being cloying.
- Eggs: Provide structure and richness, keeping the cake light yet satisfying.
- Vanilla Extract: Adds warmth and depth that brings out the best in both blueberries and cream cheese.
- All-Purpose Flour (for cake and streusel): Makes up the tender, cakey base and helps create crunchy streusel crumbles on top.
- Baking Powder & Baking Soda: Give the cake its loft and gentle rise for perfect fluffiness.
- Salt: Just a pinch makes every other flavor pop.
- Sour Cream: Guarantees extra moisture with a faint tang, making every slice ultra-soft and melt-in-your-mouth.
- Fresh or Frozen Blueberries: Bursts of tart sweetness in every bite; don’t thaw if using frozen to keep the color gorgeous and the crumb light.
- Cream Cheese: The heart of the creamy filling, lending richness and unmistakable tang.
- Brown Sugar (for streusel): Creates deep caramel notes in the crunchy topping.
- Cinnamon: Infuses the streusel with cozy, aromatic lift that pairs beautifully with blueberries and cream cheese.
How to Make Blueberry Cream Cheese Coffee Cake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal. This step sets you up for a hassle-free, nonstick experience, so don’t skip it!
Step 2: Make the Cake Batter
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps your cake bake up airy and soft. Next, beat in the eggs one at a time, followed by the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mix to the creamed mixture in batches, alternating with sour cream — always start and end with the flour. Gently fold in the blueberries with a spatula to keep them intact and evenly distributed.
Step 3: Spread the Batter in the Pan
Pour the cake batter into your prepared baking dish and use a spatula to smooth it into an even layer. Making sure your batter is evenly spread ensures each slice of Blueberry Cream Cheese Coffee Cake bakes up with perfect texture and gorgeous pockets of berries.
Step 4: Mix the Cream Cheese Filling
In a medium bowl, beat the cream cheese until creamy, then blend in the sugar, egg, and vanilla extract until smooth and lump-free. Drop big, generous spoonfuls across the surface of the cake batter, then take a butter knife and swirl the two layers together just a bit — you want pretty ribbons, not a full blend.
Step 5: Prepare the Streusel Topping
Combine brown sugar, flour, and cinnamon in a small bowl, then mix in the melted butter until the mixture is crumbly. Sprinkle this evenly over the assembled cake for that signature crunchy top that makes every slice complete.
Step 6: Bake and Cool
Slide the pan into the oven and bake for 40 to 45 minutes. Your Blueberry Cream Cheese Coffee Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan so the cream cheese layer sets and the slices hold together beautifully.
How to Serve Blueberry Cream Cheese Coffee Cake
Garnishes
Before serving, dust the top with a light shower of powdered sugar or scatter some extra fresh blueberries for an eye-catching finish. If you want to go all out, add a drizzle of lemon glaze for extra brightness and color contrast.
Side Dishes
This Blueberry Cream Cheese Coffee Cake pairs effortlessly with your favorite coffee or tea, but it’s also lovely alongside a simple fruit salad or a bowl of vanilla yogurt for a satisfying brunch spread. For a heartier breakfast, serve with fluffy scrambled eggs or savory breakfast sausages.
Creative Ways to Present
Cut the cake into generous squares for a family-style platter, or slice into slim rectangles for a chic dessert tray. This cake is also wonderful baked into mini loaf tins for cute, portable gifts or special-occasion favors!
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Cream Cheese Coffee Cake stays remarkably fresh. Simply cover the baking dish tightly with foil or transfer slices to an airtight container and store in the refrigerator for up to 4 days. For best texture, let cake stand at room temperature for 15–20 minutes before enjoying.
Freezing
Yes, you can freeze this cake! Cool it completely, then wrap slices individually or the whole cake (well-sealed) in a layer of plastic wrap, followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before eating.
Reheating
To recapture that just-baked coziness, reheat slices in the microwave for 10–15 seconds or pop into a 300°F oven for about 5 minutes. This gentle warming brings back all the creamy, tender magic of your Blueberry Cream Cheese Coffee Cake.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just use frozen blueberries straight from the freezer — do not thaw them first, as this prevents the cake from getting streaky and soggy. They bake up beautifully and hold their shape.
Is it necessary to swirl the cream cheese layer?
Giving the cream cheese layer a gentle swirl creates beautiful ribbons and ensures every bite gets a little filling, but if you prefer defined layers, you can leave the mixture in dollops instead.
Can I make the cake gluten-free?
Yes, a good gluten-free all-purpose flour blend (preferably one designed for baking) works well in this recipe. Swap cup for cup and double-check that all other ingredients are gluten-free.
Should I refrigerate the Blueberry Cream Cheese Coffee Cake?
Because of the cream cheese layer, it’s best to store any leftovers in the refrigerator to keep everything fresh and safe. Just bring slices to room temperature or give them a quick warm-up before serving.
What’s the best way to get clean slices?
For neat squares, let the cake cool completely before slicing. Use a sharp knife and wipe the blade clean between cuts. If you’re in a hurry, popping the cake in the fridge for 30 minutes makes slicing even easier.
Final Thoughts
If you’re searching for a delicious, crowd-pleasing treat or just want to indulge in the magic that is Blueberry Cream Cheese Coffee Cake, this recipe has you covered. You’ll fall in love with every bite — and probably go back for seconds (or thirds!). Give it a try and let it become the star of your next breakfast or gathering!
Print
Blueberry Cream Cheese Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of blueberries, cream cheese, and a buttery streusel topping with this Blueberry Cream Cheese Coffee Cake recipe. Perfect for breakfast or dessert!
Ingredients
For the cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- Prepare the cake batter: Cream the butter and sugar, add eggs and vanilla. Mix in dry ingredients alternately with sour cream, then fold in blueberries. Spread batter in the baking dish.
- Make the cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Drop spoonfuls over the cake batter and swirl lightly.
- Create the streusel topping: Mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the cake batter.
- Bake: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes
- This coffee cake can be made a day ahead and stored in the fridge.
- Bring to room temperature or warm slightly before serving.
- Great with fresh blueberries when in season, but frozen work well too.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
