Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.
Introduction and My Rating
This very special cream cheese coffee cake is much better than you will pick up the local bakery.
Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake. It is simple to make with the easy to follow step by step photo instructions,
It is not a coffee cake to serve warm out the oven for breakfast. It is a make-ahead great treat for special occasions.
Variations of this recipe appear around the web in lots of places, but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified, and organized the technique for you.
My Rating
An easy rating to do.
The Fruit
I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, in addition to blueberries or raspberries, would include apricots, or cherries.
For the blueberries, you can use fresh or frozen. Either will do fine and no need to thaw frozen berries.
🥘The Pan
This recipe calls for a 9-inch springform pan. It needs to be well coated with flour.
No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. I suggest covering the bottom with a piece of parchment paper along with flouring the sides.
✔️Tips
This crust would become dry if overcooked, so be careful.
A nice glaze would be good on this cake.
Storage: Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
📖Blueberry Recipes
🔪Instructions
Preheat oven to 350° conventional with a rack in the middle.
Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
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 1/4 inch thick.
In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with an electric hand mixer until smooth and a little fluffy—about 2 minutes.
Add filling to crust and top with blueberries.
Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
Cover with topping.
Bake until golden brown and set in the middle with little jiggle - about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.
Cool completely before cutting,
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📖 Recipe
Blueberry Cream Cheese Coffee Cake
Ingredients
Crust / Topping
- 2 1/4 cups flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3/4 cup butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup sour cream
Filling
- 1/4 cup sugar
- 8 oz cream cheese
- 1 egg
- 1 cup blueberries
Instructions
- Preheat oven to 350° conventional with a rack in the middle.
- Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
- Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
- 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 1/4 inch thick.
- In a mixing bowl place 8 oz cream cheese, 1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.
- Add filling to crust and top with blueberries.
- Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
- Cover with topping.
- Bake until golden brown and set in the middle with little jiggle - about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.
- Cool completely before serving.
Recipe Notes
Pro Tips
- A springform pan is almost required. But you can use a 9-inch round pan but it needs to be deep, Cover the bottom with parchment paper if you do this.
- This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw.
- You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
- Do not cut before completely cooled.
- Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
Nutrition
Editor's Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
The girls after grooming.
Charlene Wurtz
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
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
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
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
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
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
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
Thanks for the note. Exactly what my wife and friends thought.
Dan