Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect way to start a day! There’s nothing like a fluffy slice of coffee cake to go with your morning coffee!
Easy coffee cake recipe is perfect for morning treats, brunch or dessert cake after dinner!
Blueberry Coffee Cake
This coffee cake with blueberries and cream cheese filling is just a new version of my popular recipe for Raspberry Cream Cheese Coffee Cake. So many of you asked if this recipe could be baked with blueberries instead of raspberries. Although, I made it a few times with blueberries, I never shared the blueberry recipe on my blog. And that’s why I wanted to get it right and finally share it with you.
However, I love coffee cakes. Raspberry, blueberry, apple, with or without cream cheese filling…as long as it has delicious crunchy streusel topping, it’s my favorite coffee cake.
Any kind of coffee cake is magical way to start a day. Cake for breakfast pretty much guarantees a good day! Right?! And coffee cakes are totally acceptable for breakfast. That’s the kind of cake intended to be eaten with morning coffee.
Coffee cake, as an accompaniment for coffee is not overly sweet, but it is very satisfying dessert, as well.
How to Make Blueberry Cream Cheese Cake:
This Blueberry Cream Cheese Coffee Cake brings all flavors you love, in every single bite: moist and buttery cake, creamy cheesecake filling, juicy blueberries and crunchy streusel topping.
For this easy recipe you’ll need just a few simple ingredients: all-purpose flour, sugar, baking soda and baking powder salt, vanilla, butter, eggs, sour cream, cream cheese and blueberries, of course.
To make the cake beat softened butter and sugar, then mix in eggs, add dry ingredients and sour cream alternately and combine well. Finally, spread batter in prepared pan.
For cream cheese layer, beat together softened cream cheese, sugar, hint of vanilla and egg white. Spread over cake layer, scatter blueberries on top and make the streusel crumbs.
For streusel, with a fork whisk sugar and flour, then cut in cold butter to make the mixture looks like pea sized crumbs. Sprinkle the crumbs over blueberries and bake about 45 minutes. You can enjoy it warm from the oven or straight out of the refrigerator. It also freezes well, too!
Blueberry Cream Cheese Coffee Cake
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 60 minutes
Yield: 12 1x
Category: breakfast/dessert
Method: bake
Cuisine: American
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Description
Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect way to start a day!
Ingredients
For Cream Cheese Layer:
- 1/4 cup sugar
- 8 oz. cream cheese-softened
- 1 egg white
- 1/2 teaspoon vanilla
- 1 1/4 cup blueberries
For the cake:
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 Tablespoons unsalted butter- softened
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter-chilled and cut into chunks
Instructions
- Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- To make the filling: Mix the cream cheese, sugar, and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
- To make the cake batter: In a bowl stir together flour, baking powder, baking soda, and salt, and set aside.
- With an electric mixer cream together the butter and sugar on medium-low speed. Add egg, and egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
- To make the topping: Combine sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
- Sprinkle the streusel on top of the blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
- Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
- Store in the fridge.
127 comments
Love your blueberry coffee cakes. My hubby has been making them and they are awesome. My favorite are the lemon blueberry blueberry cream cheese.
I see all these comments about how long it took to bake, how long it took to make.
It’s all how you work. Have everything out ready to go.
Some people just grab as they go from there cupboards and refrigerator .
We all should be Thankful That she shared this wonderful recipe to the public.
I have some amazing recipes, people ask for them all the time. But I’m to selfish to let them go. LOL
Thank you Vera!!!!!
Much Appreciated.
Thank you Tina.
There weren’t 5 stars showing….only 4, so that’s the most I could give it. I would have given it 5 with my modifications. I am so thankful that I read the comments before I made this, or I would have been so sad.
We eat gluten free, so I made this with King Arthur’s Measure for Measure.
I doubled the cream cheese filling and the number of blueberries. I also doubled the amount of streusel.
I cooked it for 45 minutes, and it came out perfectly. Mine looks just like the picture, and the taste was so delicious.
I have to agree with others: I cannot believe the dessert pictured in this recipe is made with only 8 ounces of cream cheese. I would also have to say that I can’t believe there is only the amount of streusel shown in this recipe on top of that coffee cake in the picture.
Yes, this is a good bit of work to put together, but I think it’s worth it.
Where is the coffee in the recipe?
Hi Roma, there’s no coffee in the cake, this is the kind of cake intended to be eaten with coffee.
Lol
This cake took over 90 min to bake. Did I do something wrong ? It was great nonetheless.
Ours took that long also! I came here to check if any one else had that problem.
Can I make this receipe in a 9×13 pan, or do I have to double it for a 9×13 pan?
Depending on the oven your using gas electric or convection. Your times will differ.
If I don’t have a spring pan,can I use my 9×13pan instead???
Thank you for this comment, it has been 50 minutes in my convection oven at 350 so far and still isn’t done.
My cake batter was extremely dense more like a dough and was very hard to spread. I used salted butter as it was all I had. What do you think the problem was? Never had an issue with cake batters before, but also have never made a no liquid batter before.
I had that issue too. Still in the oven, so not sure how it’s going to come out!
I made this recipe this morning. I feel the prep time was longer than 15 minutes. I used a Bundt pan instead of a springform pan and it took about 1 hour to bake. It was thoroughly delicious and enjoy at our coffee hour!
Nothing wrong with any prep time so long as the finish satisfies the pallet.
I had the same problem so added a little milk to loosen the batter up and it turned out fine
1 1/4 cup of blueberries! Not in printed recipe!
It’s in the list of ingredients for the cream cheese layer
Would it be ok to use frozen blueberries?
I did and it turned out delicious!
Should the recipe read 1 hour 45 min? It was most certainly not done after 45. It does look like a beautiful cake. I look forward to tasting it later today.
I 100% agree…. this was no where near done at 45 mins. It was more mile 90 mins ish
I also had to bake mine for quite a bit longer, an additional 35 minutes. Cooling now – can’t wait to taste!
This length of time is really messing up my schedule this afternoon!! hah! I am supposed to do a detox foot bath but can’t start until I can take it out of the oven! So far it has been almost 55 minutes in the oven and still jiggly. Not even close to being done. I thought convection ovens cooked quicker.
Should I bake for the 45minutes or longer like Deanne suggested
I’ve made this coffee cake a couple of times. It’s NEVER done in 45 minutes. The timing is always a guessing game.
Amazing! Recipe worked perfect! We loved it and I will make it again.
Beautiful too!
Thanks Valerie!
Came out perfect, thank you for sharing your recipe with us ?
Hi, could you please share Entenmann’s cheese filled crumb cake recipe ? Not available where we are, need to learn to bake it for my son. Thank you in advance.
How many tablespoons is 1 ounce? you typed 8 ounces ???
2 tablespoons in oz
Can you use a differnt pan for this recipe?..pie pan?…or square
Hi Amanda, this cake will overflow 9-inch pie pan, but you can use a square-pan
Can you use a 13×9 inch pan if you double the recipe?
I’m going to make this with Newfoundland blueberries…the absolute best blueberries anywhere
I’m using White Bear Bay, NL blue berries that were just picked! Baking in our oven in Ramea, on North West Island in Newfoundland as I type. Batter was thick but still spread well. I’m thinking longer than 45min in the oven.
I’m going to make this today! I don’t need it until tomorrows dinner, but how do you store it when finished for next day?
Hi Amanda, cover and store in a fridge, bring to a room temperature before serving.
I made this today and found it needed closer to an hour if not longer to cook all the way through. It was not even close at 40 minutes. I kept it in (pulling it out to check it occasionally) for about an hour.
Me too. It’s still Im the oven. I’m glad I came on here. I thought it was me
Must be an error in the recipe, nowhere near done at 45 minutes. Relieved to see other posts indicating the same. Hope it tastes as good as it looks, but going to need at least another 30-45 minutes.
I love lemon-blueberry cake. Do you think adding a Tbsp. of lemon zest to cake mix would work?
I made this yesterday. The pick came out clean after 50 minutes and the cake looked great. Upon cooling, though, the middle sunk. When I cut into it, the center had a layer of goo between the cake and cream cheese layer. I think, if it was baked longer, the outside of the cake would be over baked because that part was perfect. Any suggestions?
Kinda wonder if this would be best made in a tube pan or bundt pan.
This is a great recipe but have to agree with Lindsey, it needs more time in the oven. I’ve made the blueberry and raspberry (very similar recipe on this site) and blueberry always seems to come out better.
Still in the oven it has been over 45 minutes, when finished I ll post an update
Made it last night. Took about 1 hour and 10 mins. Had a taste test this morning with coffee and it’s very tasty. I used a 10″ springform.
Thanks Merie!
Mine turned out the same way. Opposite ratios from the images. Thicker cake, thinner cream cheese layer than the images shown. Baking time was closer to an hour as well. Still tasted great.
Can I omit the sour cream?
Beautiful cake! I had to cook mine for longer than 45 minutes ~ about an hour and a half. (Would give 5 stars but it wasn’t letting me click the 5th)
So yummy! Perfect Mother’s Day treat!
I made the Blueberry one last weekend and tonight I made it with raspberry. They were both fantastic. Thank you. I fid have to cook longer than the 45 minutes.
Flavor is delicious, but I think I overbaked my cheesecake. I don’t think mine needed over an hour like so many other comments indicate! I should have pulled it at 45min mark 🙁
I made this with Bobs red mill grain free Paleo flour for the cake and super fine almond flour for the crumbs ( I am gluten intolerant not celiac). I have an electric stove oven so mines was done at exactly 45 minutes. I guess it depends on the type of oven you have and how close you put the cake to the heat(rack height), I’m not sure. But it was delicious!! So so good and perfect! My partner loved it. I will be making this many more times with other Berry types as well. Thank you for sharing your recipe Vera Z.
This is good to hear! I’ll try it with fine almond flour & skip the streusel. Thanks.
Is there a crust?
I see a crust in the picture but no instructions. Hmm
Has anyone tried this recipe with frozen blueberries??
I Made it with frozen blueberry last night and it turned out delicious!
I dont have springform pan can you please let me know what size pan would work?
Excellent .. I cant say enough about how good it was !!! Thank u !
Delicious coffee cake! But I agree that the dense cake in this recipe required double the baking time – 90 min. I have a gas oven. Wonder if those using electric needed less time!
Can you use frozen blueberries?
Is there a crust!
Any crust
Yhe cake part of the recipe is the crust
Turned out fabulous!
I have a gas oven and doubled baking time.
I made this twice now and it is so delicious. But the baking time is definitely longer . More like 65 to 70 minutes. Thank you for this recipe.
I print Recipes with a picture. When I go to COPY the Image — I just don’t get the image. WHY is that ???????
Thanxxx in advance. Marianne
No, there is no crust, although in the photo, it sort of looks like there is a crust. It is not a traditional cheesecake which generally has a crust, but a coffee cake.
I made this cake this morning and mine looks the complete opposite of your picture. The cake part is very thick and the cheesecake is very thin. I wondered why the recipe only called for 8 ounces of cream cheese. I also had to bake mine for a little over an hour. I have an electric stove.
Same for me! I used 8.5” pan so I thought this might have done it. Cake was dry, but maybe because I baked an extra few minutes? Either way it tastes delicious.
It does not have a crust. This is not a cheesecake, it is a coffee cake. The bottom layer is cake.
The cake is so moist and the the CREAM CHEESE LAYER OMG! Delicious! Thanks for sharing!!!
Excellent recipe. I made as written actually in my Breville counter oven because my oven was tied up, and it cooked perfectly in 45 mins. Thank you. So good warm. Hope it is as good out of the frig.
Made it last night. Delicious BUT, you need to double cream cheese layer to resemble the picture! Also, took 30 more minutes to bake. Great coffee cake either way; I just wanted more cream cheese??.
I made these as muffins and baked for 20 minutes (same temperature). They turned out great! I will definitely be making these again!
Made this today. Perfect recipe. It was so delicious! Was a little unsure how long to bake it in my springform pan. 55 minutes was plenty of time. Don’t be fooled if its still jiggly, it will set up when it cools.
Should my cake batter be thick? I haven’t put this in the pan yet in case I need to thin it right quick
The first time I made this cake, it took an hour to bake and had a thick cake and thin cream cheese layer, opposite of what’s in the photo. I noticed another similar recipe that said to use a spatula and bring the cake batter up the sides of the pan leaving about 1/4 to 1/2 inch of batter in the center (kind of like a bowl). Then put in the blueberries and cream cheese filling and the topping. I did that and it came out perfect at 45 minutes and just like the photo. So, I think they skipped a step. Also, if you add 1/4 to 1/2 tsp of salt to the topping, makes it great.
Yep mine took way over 45 minutes. It also took much more prepare time.
Salted or unsalted butter?
Kind of a lot of work because of the three layers but it came out phenomenal! Looks very impressive, like if you’re having company over or have to take dessert somewhere, this would impress! Took 50 to 55 minutes in my oven. My cream cheese layer also wasn’t as thick as the picture. The cake layer is perfectly fluffy! I’ll add pics on the Pinterest post. Thank you for the recipe!
My made this today and the creamcheese layer is really thin, not at all like the picture. I think I’m going to try and double the cream cheese layer recipe and see if it turns out like the picture.
I made this yesterday and it is definitely a keeper. Something to serve at a house party (if we ever have one again) or a Book Club meeting. The flavour was exceptional, and I will try it with blackberries from my freezer also. Not too sweet! It took longer than 45 minutes to bake, maybe an hour . Hubby loved it Well worth the extra effort.
I bake constantly and my brother saw this recipe for blueberry cream cheese coffee cake ! I surprised him and made it last night – in refrigerator overnight. Needless to say I was a little nervous about some of the comments but decided to try. I followed the recipe exactly – used fresh blueberries and it came out perfect – no extra baking time. I think some people may think it isn’t done because of the cream cheese – it’s soft but sets up when cooked – the cake tester came out clean on the cake part so I knew it was done I wouldn’t change a thing – 5 of us at lunch and everyone said the best cake they ever had – my opinion is listen to the baker – not the reviews all over the place!!
Thanks so much, Cathy!
I agree. I cooked mine for 60 minutes, but I doubled the cream cheese layer. I think many don’t know that the cheesecake section can’t be tested with a toothpick. An experienced cheesecake maker knows it’s supposed to jiggle a bit.
A delicious coffee cake for my Blueberry loving husband on Valentines Day. I did have to cook it about an hour instead of the recommended 45 minutes. Loved it because it wasn’t overly sweet which allowed the blueberries to shine. I think this would also be great as muffins.
Made this was great had to bake longer
I really wanted to like this, but I think the recipe might be wrong? There is no way you can get that thick of a layer of cream cheese with only the 8 ounces. The cake layer is huge in comparison. I bake quite a bit – I’m no expert – but I followed this recipe to a tee. I am scraping the top part (crumble + cream cheese + portion of cake) and making smaller bites to eat. I’m super bummed this didn’t turn out.
YOU got the same results i did.
I tried this yesterday and it was spectacular! The filling was flavorful but not dense or overly sweet like you’d find in bakeries.
The Best Ever!!! Followed the recipe as written. Done in 45min. Used fresh White Bear Bay, Newfoundland berries, just picked. Have made it 3 times in the last 10 days. Absolutely delicious!!!
The Blueberry Cream Cheese Coffee Cake is delicious and the time was perfect….45 minutes! I did sprinkle some cinnamon and Demerara sugar on top for a nice sparkly crunch. All of the ingredients were listed in the recipe and I will be baking this often. Thank you….Susan
This may be the best cake I’ve ever had. Hubby and I love it.
With all the comments about the cake not being done at 45 min. Do you think the temp at 350 is too low maybe should be 375. The 350 temp is pretty low for a baked item at a short time of 45 min.
Is there a way to make this diabetic friendly
Can you used frozen blueberries?????
I cooked it longer than 45 min. Now I’m thinking I over cooked it. The top didn’t look done, but it’s creme cheese. The cake was dry. I should of followed the directions. I would like to make it again, only cooking it 45 min. It was still good.
This looks so amazing! Adding this to next week’s menu planning.
Had to use a cup of frozen raspberries. Sent hubby to store for blueberries and he came home with a noodle salad and no blueberries. Still in oven.
Missing crust layer
While it was delicious, it was not a NAILED IT. kinda ugly but tasted good. 8oz block of cream cheese will not produce what is in the picture. the cake part will sponge up. the cake batter is VERY THICK – not what is depicted in the picture. sugar part is onpoint. just enough without being too sweet. i will try it again.
Made it yesterday for the first time and I’m very pleased with the results. The cake rose up noticeably but without over spilling the 8.5 inch spring form. Baked for 90 min and all the layers were nicely done. Unfortunately, I had to use frozen blueberries and their taste is minimal. Next time I will try fresh raspberries or some “Filfthy” brand Amarena Black Cherries (I use them for a wonderful Pasticciotto Cake). I will also double the cheesecake batter since the cake one is definitely much thicker, and would use a larger spring form (10 inch?)…Overall this recipe is a keeper (with all the due adjustment).
So, my second go to it. Used a larger 10 inch pan, and doubled the cream cheese layer ingredients., using fresh blueberries this time (the frozen ones from last baking were tasteless). It’s hard to tell if the cake is done after 45 minutes since the cream cheese layer will lease residues on the toothpick and give you a misleading response….. My first try I baked the cake for 90 minutes, and it came out great. I was tempted to go with the 45 minutes, but my gut told me to go for 80 minutes ( I did loosely placed some aluminum foil over the top the last 20 minutes of cooking). This turned out to be one of my BEST baking ever, and I do bake a lot…!!!
J’ai fait ce gâteau fourré aux myrtilles et au fromage à la crème, hier soir, dans un moule à charnière de 10 pouces. Après une nuit passée au frigo, nous l’avons dégustés ce midi. Un vrai bonheur en bouche, la texture est parfaite et bien crémeuse, le dessus est croustillant. Cuit dans mon four de comptoir Breville, 45 min à chaleur tournante et c’est parfait. En vue de certains commentaires qui propose de le cuire plus longtemps, cela ne me parait pas une bonne idée. Le cuire plus longtemps risquerait de l’assécher et le rendre moins moelleux. Lorsque sorti du four au bout de 45 min, il reste un peu mou et cela est tout à fait normal. Une nuit passée au frigo et il est au top au niveau gout, consistance, et moelleux a souhait. J’ai utilisé de gros bleuets surgelés.
J’ai seulement doublé la préparation au fromage à la crème, pour aller jusqu’au bord du moule. Sur la photo, on constate quel e fromage est plus au centre du gâteau. Mis à part ce petit détail, je n’ai pas de critique à formuler pour cette recette divinement bonne. Je le referai sans hésiter, car c’est une excellente recette. Merci Vera pour ce beau partage.
Amicalement, Florence du Québec/Canada
Traduction Google
I made cake filled with blueberries and cream cheese, last night, in a 10 -inch hinge pan. After a night spent in the fridge, we tasted it this afternoon. A real happiness in the mouth, the texture is perfect and well creamy, the top is crisp. Cooked in my Breville counter oven, 45 min with rotating heat and it’s perfect. In view of certain comments that proposes to cook it longer, it does not seem like a good idea. Cook it longer could dry it and make it less soft. When out of the oven after 45 min, it remains a little soft and that is completely normal. A night spent in the fridge and it is at the top at the taste, consistency, and soft. I used large frozen blueberries.I only doubled the cream cheese preparation, to go to the edge of the mold. In the photo, we see that the cheese is more in the center of the cake. Aside from this little detail, I have no criticism to formulate for this divinely good recipe. I will do it again without hesitation, because it is an excellent recipe. Thank you Vera for this beautiful sharing. Sincerely, Florence du Québec/Canada
The recipe doesn’t include info for the crust, or am I missing something?
There is no crust. It’s a cake. The picture looks misleading as a “pie” but it is most certainly a cake!
its good
Unfortunately, finding decent blueberries here is almost impossible. Would it hurt to use blueberry pie filling?
I made this, and it came out beautiful! It makes a great presentation. I used a 9 inch springform pan, doubled the cream cheese layer, and cooked it for 60 minutes. I put a pan of boiling water on an oven shelf beneath it.
Delicious! I blended the blueberries right into the cream cheese layer. Was worried it was going to be too liquidy and wouldn’t work but it did and it’s delicious!
I also left it in for 10 min extra and used Alaskan blueberries which are much tarter than store bought ones. So good!
This looked so delicious and I’m newbie to baking however this turned out to be heavy dense and dry. I was very disappointed cuz I was looking forward to enjoying it. I follow the recipe exactly I can’t imagine why it came out this way.
If using frozen blueberries do you put them in frozen
Should the egg white be beaten before adding to the cream cheese mixture?
I did this for the 2nd time today and same result. It did taste good but I don’t know how she did with that crust on bottom and on the sides but there is actually no crust. There is cake. Took more than 45 minutes to bake. And that thickness of cream cheese on her photos, it’s nowhere near what I did. I followed the recipe to the t, I did it 2x and had the same result. I asked her how come it was like that. She’d seen my message and she never answered. That was more than 2 years ago. I was hoping to get the cake looking like her photos. But still unsuccessful.
Did the recipe twice. The second time I made an adjustment. I used a whole egg in the cream cheese filling n baked it for an hour. Perfect!
Our oven is new and I checked the temp with a oven thermometer, it’s on the money. so, we baked it for 50 min and the top wouldn’t brown. The cake was done so we removed it. We’ll see how it comes out.
Can I make this with fresh strawberries?
Mine came out beautiful, time was 60 minutes, alot depends on time, what rack your on. , where you live as far as elevation. I’m in Houston. And again. How well you follow directions mixing everything well. At my other house, I was 45 minutes exactly, ovens make a big difference.
Ultimately, I gave this a subpar rating (3) because the title of the recipe leads me to believe it’s akin to a coffee cake when it actually bakes up to be a cheesecake. The crust turns into a fairly bland shortbread. I’d recommend adding a touch more sugar. In my mind, a standard crumb cake evokes a picture of a coffee cake-like base (typical egg, sour cream, maybe milk — i.e. a pourable batter) and not a crust with a separate crumb topping (flour, sugar, butter). I agree that the cheesecake “filling” is also fairly bland. I’d probably not use this recipe again given that it wasn’t up to my expectations. Beautiful pictures, but just not for me.
My family absolutely loves this delicious blueberry cream cheese coffee cake!! 45 minutes in a preheated 350 degree oven was exactly right for me, but I was curious about the 15 minute “Prep Time”. I started the oven, got out my ingredients (keeping in mind that the batter butter needs to be soft and the streusel butter very cold), set the stop watch, and my Prep Time clocked in at just over 45 minutes until it was ready for the oven. Well worth the time! Next up, we’re planning to try this recipe with mixed berries, and again with peaches & raspberries. Thank you for an excellent recipe!