Blueberry cream cheese coffee cake combines a rich cream cheese filling with fresh or frozen blueberries and a buttery streusel topping for a treat that's perfect for breakfast, brunch, or dessert.
The cream cheese filling gives every bite the rich flavor of New York cheesecake, while juicy blueberries add bursts of fresh flavor. Follow the easy step-by-step instructions, and you'll have a beautiful coffee cake that looks bakery-made.
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⭐⭐⭐⭐⭐ Featured Comment by Charlene:
"Oh my gosh - this is just sinful!!! Your ratings need to go beyond #5, as this coffee cake is outstanding! We cannot stop eating it - LOVE this recipe!!!!"
🤔 TL;DR – Recipe Summary
What: Bake an easy blueberry cream cheese coffee cake with a rich cream cheese filling, buttery streusel topping, and fresh or frozen blueberries.
Why: It combines the best parts of coffee cake and New York cheesecake in one simple recipe that's perfect for breakfast, brunch, or dessert.
How: Layer the crust, cream cheese filling, blueberries, and streusel topping, then bake until golden and the center is just set.
🫐 Ingredients
- Blueberries— Fresh or frozen both work well. If using frozen, do not thaw. Pick over and rinse fresh berries before using.
- Cream cheese— Use full-fat block cream cheese for the richest filling. Let it come to room temperature for easier mixing and a smoother texture.
- Sour cream— Adds the tangy flavor and dense texture that makes the filling taste like New York cheesecake. Full-fat is best.
- Egg— Bring to room temperature for a smoother, more even filling.
- Butter, flour, and sugar— Form both the crust and the classic streusel topping.
- Baking powder, baking soda, and vanilla extract
✔️ Easy Variations
- Swap the blueberries for raspberries or blackberries.
- Stir chopped pecans or walnuts into the streusel topping for extra crunch.
👨🍳 Quick Overview: How to Make Blueberry Cream Cheese Coffee Cake
1. Make the Crust and Streusel Topping
Combine flour, sugar, and salt. Cut in cold butter. Reserve part of the flour mixture for later as a topping.
To the remainder, add baking powder, baking soda, egg, sour cream, and vanilla extract.
2. Prepare the Pan with the Crust
Add the mixture to a greased springform pan. Spread over the bottom and up the sides about ¼ inch thick.
3. Mix Filling
Mix cream cheese, sour cream, sugar, and an egg until smooth and fluffy—about 2 minutes.
4. Assemble
Spread the filling into the crust, top evenly with the blueberries, fold the crust over the filling, and sprinkle with the reserved streusel topping.
✅ Pro Tip: Toss the blueberries with a little flour before adding them to help prevent sinking during baking.
5. Bake
Bake at 350°F until golden brown, and the center is almost set with just a slight jiggle, about 55–60 minutes.
6. Cooling
Cool in the pan for 10–15 minutes before removing the springform ring. Refrigerate for at least 2 hours before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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🍽️ Serving
Cool completely before cutting, just like cheesecake. For the best flavor and texture, let slices sit at room temperature for about 15 minutes before serving.
Enjoy this blueberry cream cheese coffee cake for breakfast, brunch, with an afternoon cup of coffee, or as an easy dessert.
❄️ Storage of leftovers
Because of the cream cheese filling, this coffee cake should not be stored at room temperature. Cover tightly and refrigerate for up to 3 days.
For longer storage, freeze individual slices or the whole cake, wrapped well, for up to 3 months. Thaw overnight in the refrigerator before serving.
🫐 More Blueberry Recipes
Don't miss these other blueberry recipes, like Oven Baked Blueberry Pancakes, Blueberry Cream Cheese Bars, Blueberry Cobbler, and Whole Wheat Blueberry Muffins.
❓ FAQs
Yes. Raspberries and blackberries work especially well. You can also substitute other berries or even fruit preserves. Apricots and cherries are good choices.
Yes. A deep 9-inch round cake pan or an 8- or 9-inch square baking pan will work. Line the bottom with parchment paper and grease the sides to help prevent sticking.
Toss the blueberries with a little flour before folding them into the cake. Then get the cake into the oven promptly so they don't have time to settle.
The cream cheese filling makes refrigeration necessary for food safety. Store leftovers covered in the refrigerator, then let slices sit at room temperature for about 15 minutes before serving for the best flavor and texture.
📖The Recipe Card
Blueberry Cream Cheese Coffee Cake
Ingredients
- 2¼ cups flour
- ¾ cup sugar
- ¼ teaspoon salt
- ¾ cup butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup sour cream
- 8 oz cream cheese - room temp
- ¼ cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 egg - room temp
- 1 cup blueberries - fresh or frozen
Step-by-Step Instructions
- Preheat oven to 350° conventional with a rack in the middle. Let the eggs and cream cheese set at room temperature for about 30 minutes.
- Combine 2¼ cups flour, ¾ cup sugar, and ¼ teaspoon salt. Mix well. Cut in ¾ cup cold butter. I like to chop or shred the butter to aid in the mixing.
- Reserve 1 cup of the flour mixture for later as a topping. Mix in ½ teaspoon each of baking powder and baking soda. Then mix in 1 egg, ¾ cup sour cream, and 1 teaspoon vanilla extract.
- Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
- Spread over the bottom and up the sides about ¼ inch thick.
- In a mixing bowl, place 8 oz cream cheese, ¼ cup sugar, ¼ cup sour cream, and 1 egg. Beat with an electric hand mixer until smooth and fluffy—about 2 minutes.
- Add filling to the crust. Toss the blueberries with a little flour, then spread them evenly over the filling.
- Fold the crust that is up the sides of the pan onto the top of the filling. Helpful hint: Lightly spray the spatula with cooking spray to prevent sticking.
- Cover with the topping.
- Bake at 350°F until golden brown, and the center is almost set with a slight jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes, and remove the side of the pan.Refrigerate for at least 2 hours before serving.
Recipe Notes
Pro Tips
- A springform pan is almost required. Using a standard baking pan is discussed in the post.
- This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw, but both should be picked over for stems and rinsed.
- You can use other fresh fruit or even preserves—raspberry, apricot, or cherry are good choices.
- Cool completely before slicing for the cleanest cuts.
- Store airtight and refrigerated for up to 3 days. You can also freeze for 2-3 months, sealed airtight.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help with navigation.
Adapted from Allrecipes.com Raspberry Cream Cheese Coffee Cake.
Charlene Wurtz says
Oh my gosh - this is just sinful!!! Your ratings need to go beyond #5 as this coffee cake is outstanding! We cannot stop eating it - LOVE this recipe!!!!
Nina says
I've made this a few times now. It seriously is delicious. I usually have to add about 10 min of baking time and turn the broiler on to crisp/brown the top the last couple min of baking time. Awesome recipe. :)
DrDan says
Hi Nina,
Thanks for the note and your experience, I thought this should take about an hour but really was done at 55 with both my cookings. But some oven variation and I use a heavy dark nonstick pan that might shorten it a bit.
Dan
Maureen says
I've baked this recipe three times for visitors coming from out of town. It's great for breakfast or dessert for lunch/dinner! So yummy! I've used both a springform and deep round circle pie dish and the coffee cake came out delicious in both baking dishes.
DrDan says
Hi Leslie,
Thanks for the note. I do really like this coffee cake.
I just check, and you are on the email list. Please check your junk mail, the last email went out mid-afternoon on August 7th. I'm still using Feedburner, and that may be the problem, but mine are coming though. Changing the feed to a different company is on the "to do" list for September after I retire and have more time. I think it will take a day or two then. Sorry, you're still having problems.
Leslie says
Great, family loved it (like most of your recipes), however I have signed up for your blog feed more than once and still don't get your new updates. Should I sign up again?
Constance Rutledge says
My daughter made this Cream cheese blueberry cake.... OMG!! DELICIOUS! Will Def be making again. Followed recipe exactly, baked in a 9" square pan. Major Yum!
DrDan says
Thanks for the note. Exactly what my wife and friends thought.
Dan