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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Pin RecipeDescription
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:
- ¼ cup sugar
- 8 oz. cream cheese-softened
- 1 egg white
- ½ teaspoon vanilla
- 1 ¼ cup blueberries
For the cake:
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5.5 Tablespoons unsalted butter- softened
- ½ cup sugar
- 1 egg + 1 egg yolk
- ¾ cup sour cream
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter-chilled and cut in chunks
Instructions
- Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
- To make the filling: Mix together 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, 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 into 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 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.
68 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.
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.
This cake took over 90 min to bake. Did I do something wrong ? It was great nonetheless.
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.
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?
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!
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.
Came out perfect, thank you for sharing your recipe with us ?
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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.
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 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?
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.
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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.
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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)
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So yummy! Perfect Mother’s Day treat!
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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.
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This is good to hear! I’ll try it with fine almond flour & skip the streusel. Thanks.
Is there a crust?
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 !
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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!
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Can you use frozen blueberries?
Is there a crust!
Any crust
Turned out fabulous!
I have a gas oven and doubled baking time.
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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!!!
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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.
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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??.
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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!
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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!
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.
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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.
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I tried this yesterday and it was spectacular! The filling was flavorful but not dense or overly sweet like you’d find in bakeries.
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