If you’re looking for that perfect weekend treat that’s bursting with fruity freshness and indulgent creaminess, this Blueberry Cream Cheese Coffee Cake Recipe is your go-to delight. Imagine tender cake layers bursting with juicy blueberries, a smooth cream cheese swirl in the middle, and a crunchy cinnamon streusel topping that makes every bite irresistibly cozy. It’s the kind of coffee cake that feels like a warm hug first thing in the morning or a sweet pick-me-up any time of day. Whether you’re baking for family, guests, or yourself, this recipe hits all the notes of classic comfort with a fresh, flavorful twist.
Ingredients You’ll Need
Each ingredient in this Blueberry Cream Cheese Coffee Cake Recipe plays a vital role in creating its rich textures and bright flavors. From the creamy tang of the sour cream to the burst of fresh blueberries, these pantry staples transform into something memorable and simply delicious.
- 2 cups all-purpose flour: This provides the sturdy but tender base for the cake layers.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a perfect fluffy texture.
- 1/2 teaspoon baking soda: Adds extra lift and lightness to the batter.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the cake.
- 1 cup granulated sugar: Sweetens the cake and creates a tender crumb.
- 2 large eggs: Bind the ingredients and contribute to a soft texture.
- 1 teaspoon vanilla extract: Infuses the cake with warm, aromatic notes.
- 1/2 cup sour cream (or Greek yogurt): Ensures moisture and a slight tang for depth of flavor.
- 1 cup fresh blueberries (frozen works too, but keep them frozen): Bursts of juicy fruit throughout the cake.
- 8 oz cream cheese, softened: Creates the luscious, creamy layer in the center.
- 1/4 cup granulated sugar (for filling): Sweetens the cream cheese filling perfectly.
- 1 large egg (for filling): Helps the cream cheese filling set with a velvety texture.
- 1/2 teaspoon vanilla extract (for filling): Adds a subtle sweetness to the cream cheese layer.
- 1/4 cup all-purpose flour (for streusel): Combines with sugars for the crunchy topping.
- 1/4 cup granulated sugar (for streusel): Adds sweetness and crunch.
- 1/4 cup packed brown sugar: Brings a deep caramel flavor to the streusel.
- 1/4 teaspoon ground cinnamon: Offers a warm spice that complements blueberries beautifully.
- 2 tablespoons unsalted butter, cold and cut into pieces: Creates the crumbly streusel texture.
How to Make Blueberry Cream Cheese Coffee Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to make sure your cake has a smooth release after baking. This small detail will save you some frustration later!
Step 2: Whip Up the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with the 1/4 cup granulated sugar until smooth and creamy. Then add the egg and vanilla extract, beating again until everything is perfectly combined. Set this dreamy filling aside for now.
Step 3: Make the Streusel Topping
In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter pieces, working them into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This crumbly topping will add that irresistible crunch on your coffee cake.
Step 4: Prepare the Cake Batter
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl—that dry mix will give your cake the perfect lift. In a larger bowl, beat the softened butter with the granulated sugar until light and fluffy, about 3 minutes, creating a lovely airy base. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Combine Dry and Wet Ingredients
Alternate adding the dry ingredients and the sour cream to the butter mixture—start and end with the dry. Mix gently until just combined to keep the batter tender. Be sure not to overmix, or you might sacrifice the cake’s delicate texture.
Step 6: Fold in the Blueberries
Carefully fold in the fresh blueberries, trying not to break them up too much. These juicy pops of fruit are what make this recipe sing!
Step 7: Assemble the Layers
Pour half of your cake batter into the prepared pan, spreading it evenly. Next, gently spread the luscious cream cheese filling on top. Then, dollop the remaining batter over the cream cheese layer, smoothing it out with a spatula for an even surface.
Step 8: Add the Streusel and Bake
Sprinkle the prepared streusel topping evenly across the cake’s surface. Bake for 45-50 minutes, or until a toothpick inserted into the cake portion comes out clean—you may hit the cream cheese layer, so just double-check the cake part is done. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Serve and Enjoy!
Once cooled, slice and serve. This Blueberry Cream Cheese Coffee Cake Recipe is simply delightful with a cup of coffee or tea to brighten your morning or sweeten an afternoon break.
How to Serve Blueberry Cream Cheese Coffee Cake Recipe
Garnishes
Top slices with a dusting of powdered sugar or a drizzle of simple vanilla glaze to add a little sparkle. Fresh blueberries or mint leaves can bring a pop of color and freshness that’s visually stunning and tasty.
Side Dishes
This coffee cake pairs beautifully with creamy whipped cream, yogurt parfaits, or even a scoop of vanilla ice cream for an indulgent brunch or dessert. A cup of rich coffee or spiced chai tea also complements the sweet and tangy flavors marvelously.
Creative Ways to Present
Try serving this cake in individual ramekins layered like a trifle, or cut into small squares for elegant bite-sized treats perfect for gatherings. You could also add a few toasted nuts or a dollop of lemon curd on the side for an unexpected flavor boost.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. The cream cheese layer stays moist, and the cake flavors often deepen after a day, making it even better next time.
Freezing
You can freeze the cake either whole or in portions. Wrap tightly with plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, and it will taste nearly as fresh as the day you made it.
Reheating
Warm slices in the microwave for about 15-20 seconds or in a preheated oven at 300°F for 10 minutes to revive the moist, tender texture and bring back that fresh-baked feel. Avoid overheating to preserve the cream cheese filling’s creaminess.
FAQs
Can I use frozen blueberries in this Blueberry Cream Cheese Coffee Cake Recipe?
Yes! Feel free to use frozen blueberries, but don’t thaw them before folding into the batter. This helps prevent the batter from turning purple and keeps the berries intact during baking.
What if I don’t have sour cream? Can I substitute something else?
Greek yogurt is an excellent substitute for sour cream in this recipe. It provides a similar tang and moisture, keeping the cake tender and flavorful.
How do I know when the coffee cake is done baking?
Insert a toothpick into the cake portion—not the cream cheese layer—and if it comes out clean or with a few moist crumbs, your cake is ready. Make sure the center isn’t wet or batter-like.
Can I make this recipe dairy-free?
While the recipe relies on cream cheese and butter for its signature taste and texture, you can experiment with dairy-free cream cheese and margarine substitutes. Keep in mind the texture and flavor might slightly differ.
What’s the best pan to use for this coffee cake?
A 9-inch round or square cake pan works wonderfully for this Blueberry Cream Cheese Coffee Cake Recipe, providing the perfect thickness so both the cake and cream cheese layers bake evenly.
Final Thoughts
This Blueberry Cream Cheese Coffee Cake Recipe is a joyous celebration of flavors and textures, combining tangy cream cheese, juicy blueberries, and crumbly streusel into a perfect morning or afternoon treat. I wholeheartedly encourage you to try baking this for your next gathering or cozy weekend moment—you won’t regret it. Trust me, once you taste its tender crumb and delightful cream cheese surprise, it’ll become one of your favorite coffee cakes to enjoy again and again.
Print
Blueberry Cream Cheese Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Cream Cheese Coffee Cake is a luscious, moist cake layered with a creamy, tangy cream cheese filling, fresh blueberries, and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a delightful afternoon treat paired with your favorite coffee or tea.
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 (can use frozen, 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 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 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 ensure the cake doesn’t stick.
- Make the Cream Cheese Filling: Beat the softened cream cheese and 1/4 cup granulated sugar together in a medium bowl until smooth and creamy.
- Combine the Filling Ingredients: Add 1 large egg and 1/2 teaspoon vanilla extract to the cream cheese mixture. Beat again until fully incorporated and smooth. Set aside.
- Prepare the Streusel Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon cinnamon. Add cold butter pieces and work them into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients for Batter: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup sour cream. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold 1 cup fresh blueberries into the batter, being careful not to break them.
- Assemble the Cake – First Layer: Pour half of the batter into the prepared pan and spread evenly.
- Add Cream Cheese Layer: Spoon the cream cheese filling over the batter layer and spread gently with a spatula.
- Top with Remaining Batter: Pour the remaining batter over the cream cheese layer and smooth it out evenly.
- Add Streusel Topping: Sprinkle the prepared streusel mixture evenly over the top of the cake.
- Bake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake layer (not the cream cheese) comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Serve: Slice once cooled and enjoy with your favorite coffee or tea.
Notes
- Use sour cream or Greek yogurt interchangeably in the batter for moistness and tang.
- Do not thaw frozen blueberries before folding them into the batter to prevent color bleeding.
- Be careful not to overmix batter once dry ingredients are added to keep the cake tender.
- Check doneness with a toothpick inserted into the cake portion, not the cream cheese layer.
- For best results, allow the cake to cool completely before slicing.
- You can substitute fresh blueberries with frozen blueberries if fresh are not available.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
