Blueberry Cream Cheese Coffee Cake

This blueberry cream cheese coffee cake is one of my favorite bakes for brunch or afternoon tea. It’s soft, moist, and layered with a creamy cheesecake filling, juicy blueberries, and a buttery cinnamon crumb topping. Every bite offers a beautiful mix of sweetness, tanginess, and crunch that makes it absolutely irresistible.

Why You’ll Love This Recipe

I love this recipe because it has everything I want in a coffee cake—rich flavor, tender texture, and a delicious balance of fruit and creaminess. The cream cheese layer adds a luxurious touch, while the crumb topping gives that perfect bakery-style finish. It’s a beautiful cake to serve for guests, but it’s also easy enough to make for a cozy weekend treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 egg
1 teaspoon vanilla extract

For the Blueberry Topping:
2 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar

For the Crumb Topping:
¾ cup all-purpose flour
¼ cup granulated sugar
⅓ cup unsalted butter, cold and cubed
1 teaspoon cinnamon

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan or springform pan.
2. For the cake batter, I whisk together the flour, baking powder, baking soda, and salt in a bowl and set it aside.
3. In a large mixing bowl, I cream the butter and sugar together until light and fluffy.
4. I beat in the eggs one at a time, followed by the vanilla extract.
5. I mix in the sour cream until fully incorporated.
6. I gradually add the dry ingredients, mixing just until combined to keep the batter tender.
7. To make the cream cheese filling, I beat the cream cheese, powdered sugar, egg, and vanilla extract together until smooth.
8. For the blueberry topping, I toss the blueberries with lemon juice and sugar until evenly coated.
9. To make the crumb topping, I combine the flour, sugar, cinnamon, and cubed butter in a bowl. I use my fingers or a pastry cutter to mix until it forms coarse crumbs.
10. I spread half of the cake batter into the prepared pan.
11. I pour the cream cheese mixture evenly over the first layer of batter.
12. I gently spoon the remaining cake batter on top and spread it as evenly as possible.
13. I sprinkle the sugared blueberries over the batter, then finish with the crumb topping.
14. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
15. I let it cool in the pan for at least 20 minutes before slicing.

Servings and Timing

This recipe makes about 12–15 servings. It takes roughly 20 minutes to prepare and 55 minutes to bake, so I can have it ready in about 1 hour and 15 minutes.

Variations

Sometimes I use mixed berries like raspberries and blackberries for a colorful twist. When I want extra crunch, I add chopped pecans or sliced almonds to the crumb topping. I’ve also made a lemon version by adding a bit of zest to the batter and cream cheese layer for a brighter flavor. For a holiday touch, I drizzle a simple glaze made from powdered sugar and milk over the cooled cake.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days. Before serving, I like to bring the cake to room temperature or warm it slightly in the microwave for a few seconds. It also freezes beautifully—I wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries straight from the freezer—no need to thaw them.

Can I make this cake ahead of time?

Absolutely. I often bake it a day ahead; it tastes even better once the flavors meld.

What can I use instead of sour cream?

I substitute Greek yogurt for a similar texture and tangy flavor.

How do I know when it’s done baking?

The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Can I make this in a round springform pan?

Yes, a 9-inch springform pan works perfectly if I want a thicker, more layered cake.

Can I add lemon zest to the batter?

Definitely! It brightens the flavor and pairs wonderfully with the blueberries.

What if I don’t have fresh blueberries?

I use frozen ones and toss them with a bit of flour to prevent them from sinking.

Can I skip the cream cheese layer?

Yes, but it adds a delicious creaminess that makes the cake extra special.

How can I make the crumb topping crunchier?

I chill the topping before sprinkling it on—it helps create bigger, crispier crumbs.

Can I serve it warm?

Yes, I love serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

This blueberry cream cheese coffee cake is one of my favorite bakes to share with family and friends. I love the way the creamy filling, juicy berries, and buttery crumb come together in every bite. It’s soft, flavorful, and comforting—a perfect choice for breakfast, brunch, or dessert. Once I make it, it never lasts long in my kitchen.

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