Irresistible Blueberry Cream Cheese Coffee Cake Recipe

Introduction

The moment you take a bite of this irresistible blueberry cream cheese coffee cake, you’ll understand why it’s one of my all-time favorites. Imagine a tender, buttery cake layered with creamy, tangy cream cheese and bursting with juicy, sweet blueberries. It’s the kind of dessert that feels indulgent enough for a celebratory brunch but simple enough to whip up for a cozy weekend treat.

I stumbled upon this recipe years ago while trying to make something special for a friend’s baby shower. I wanted a dessert that would feel luxurious but not too heavy, something that could pair perfectly with a cup of coffee or tea. After a few tweaks (like adding a luscious streusel topping), this blueberry cream cheese coffee cake became my go-to for everything from family gatherings to quiet mornings at home.

What I love most about this recipe is its versatility. Whether you’re serving it to a crowd or savoring a slice solo, it’s always a hit. Plus, the combination of cream cheese and blueberries is just unbeatable—it’s a little tangy, a little sweet, and totally comforting. Trust me, you’ll want to bookmark this one!

Why You’ll Love This Recipe

• Perfect balance of flavors: The tangy cream cheese filling complements the sweetness of the blueberries and the buttery cake beautifully.
• Simple ingredients: You won’t need to hunt down anything fancy—most of these ingredients are pantry staples.
• Versatile: Works equally well as a breakfast treat, snack, or dessert. It’s great for brunches, potlucks, or holiday mornings.
• Easy to make: No complicated techniques, and you can prep this in under 20 minutes before popping it in the oven.
• Crowd-pleaser: Everyone—from kids to grandparents—will fall in love with the moist texture and irresistible flavor.

What sets this blueberry cream cheese coffee cake apart is the decadent cream cheese layer and the crumbly streusel topping. It’s not just a snack; it’s an experience. And the best part? You can easily customize it to suit your preferences. Whether you want to swap out blueberries for another fruit or make it gluten-free, the possibilities are endless.

This cake isn’t just delicious—it’s the kind that brings people together. Serve it up with a fresh pot of coffee or tea, and watch as everyone gathers around for seconds (or thirds!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a coffee cake that feels special without being overly complicated. You likely already have many of these on hand, making it a breeze to whip up!

• For the cake:
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream or Greek yogurt
• 1/3 cup (80ml) milk
• For the cream cheese filling:
• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the blueberry layer:
• 1 cup (150g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour (to prevent sinking)
• For the streusel topping:
• 1/2 cup (65g) all-purpose flour
• 1/3 cup (65g) brown sugar
• 1/4 cup (60g) unsalted butter, melted
• 1/2 teaspoon cinnamon

If you’re missing an ingredient, don’t worry! You can easily make substitutions. For example, use plain yogurt instead of sour cream or swap out blueberries for raspberries or chopped strawberries.

Equipment Needed

• Mixing bowls (at least three—you’ll need separate bowls for the cake, filling, and streusel)
• Electric mixer or stand mixer (a whisk works too if you don’t mind a little arm workout!)
• 9-inch (23cm) round or square baking pan
• Spatula for spreading the layers evenly
• Measuring cups and spoons
• Baking parchment or non-stick spray

If you don’t have a mixer, you can mix everything by hand—it just takes a bit more effort to cream the butter and sugar properly. A springform pan can work instead of a regular baking pan if that’s what you have on hand.

Preparation Method

1. Preheat your oven: Set the oven to 350°F (175°C) and grease your baking pan or line it with parchment paper.
2. Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes with a mixer). Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and milk until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
3. Prepare the cream cheese filling: Beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
4. Toss the blueberries: In a small bowl, toss blueberries with flour to prevent them from sinking in the batter.
5. Make the streusel topping: Combine flour, brown sugar, melted butter, and cinnamon in a bowl. Mix until crumbly.
6. Layer the cake: Spread half of the cake batter into the prepared pan. Pour the cream cheese filling evenly over the batter. Sprinkle the floured blueberries on top. Spread the remaining cake batter over the blueberries, and finally, sprinkle the streusel topping evenly across the surface.
7. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and your kitchen will smell heavenly!
8. Cool and serve: Let the coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Cooking Tips & Techniques

• Don’t overmix: Overmixing the batter can make the cake dense instead of light and fluffy. Mix just until combined.
• Room temperature ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for a smoother batter and filling.
• Prevent sinking fruit: Toss your blueberries with a little flour before adding them to the batter to keep them evenly distributed.
• Adjust for fresh vs. frozen berries: If using frozen blueberries, don’t thaw them—add them straight to the batter to avoid excess moisture.
• Test for doneness: Use a toothpick or cake tester to check the center of the cake. If it comes out clean, it’s ready!

Variations & Adaptations

• Dietary adaptation: For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix suitable for cakes.
• Seasonal swap: Try raspberries, blackberries, or diced peaches instead of blueberries for a seasonal twist.
• Flavor boost: Add a teaspoon of lemon zest to the batter for a bright citrus note.
• Low-sugar option: Use a sugar substitute like erythritol or stevia to reduce overall sweetness.
• My personal favorite: I’ve tried adding slivered almonds to the streusel topping for a delightful crunch—it’s so good!

Serving & Storage Suggestions

This coffee cake is best served slightly warm or at room temperature. Pair it with freshly brewed coffee or a cup of tea for the ultimate cozy experience. If you’re hosting brunch, serve it alongside scrambled eggs and fresh fruit for a balanced spread.

Leftovers can be stored in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months. To reheat, simply thaw at room temperature or warm in the microwave for 10-15 seconds.

Pro tip: The flavors deepen after a day, so don’t be afraid to make it ahead of time!

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 12 servings):

• Calories: 290
• Fat: 14g
• Carbohydrates: 35g
• Protein: 4g

Blueberries are packed with antioxidants, while the cream cheese provides a good source of calcium. The moderate sugar and fat content make this a treat you can enjoy without overindulging. Plus, the option to use whole-grain or almond flour can add fiber and protein.

Conclusion

This irresistible blueberry cream cheese coffee cake is everything you want in a homemade treat. It’s rich, flavorful, and just the right balance of tangy and sweet. Whether you’re baking for a holiday brunch or indulging in a quiet morning, this recipe is sure to become a favorite.

I love how customizable it is—each time I make it, I try something new, and it never disappoints! I can’t wait for you to try it and share your thoughts. What variations will you try? Drop a comment below and let me know! And don’t forget to share this recipe with your friends—it’s too good to keep to yourself.

Happy baking, and I hope this coffee cake brightens your day as much as it does mine!

FAQs

Can I use frozen blueberries?

Yes, you can! Just toss them in a bit of flour before adding them to the batter, and don’t thaw them to avoid excess moisture.

Can I make this coffee cake ahead of time?

Absolutely. The flavors actually get better after a day. Store it in the fridge or freeze it for longer storage.

Can I use a different type of fruit?

Definitely! Try raspberries, blackberries, or diced peaches for a seasonal twist.

What’s the best way to reheat this coffee cake?

You can warm a slice in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free baking mix in place of all-purpose flour for a gluten-free adaptation.

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