Blueberry Cream Cheese Coffee Cake with a buttery crust, a streusel top, and a cream cheese filling with blueberries for the perfect treat for breakfast, brunch, or dessert.
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This extraordinary cream cheese coffee cake is much better than you will pick up at the local bakery—soft and moist with a cream cheese filling and a streusel top. It's perfect for a special breakfast, late-morning brunch, or dessert.
It is a great make-ahead treat for special occasions. While it looks complicated, it is simple to make with the easy-to-follow step-by-step photo instructions.
Serve for breakfast with Oven Baked Bacon or Oven Baked Sausage. Check out my other coffee cakes, Cinnamon Roll Coffee Cake and Cinnamon Streusel Coffee Cake.
And don't miss these other blueberry recipes, like Oven Baked Blueberry Pancakes, Blueberry Cream Cheese Bars, Blueberry Cobbler, Blueberry Cake, and Whole Wheat Blueberry Muffins.
Variations of this recipe appear around the web in many 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 and simplified the technique.
🫐Ingredients
- Flour
- Sugar
- Blueberries—fresh or frozen, picked over and rinsed.
- Egg
- Dairy—sour cream, cream cheese, butter
- Pantry ingredients—baking powder, baking soda
👨🍳How to Make Blueberry Cream Cheese Coffee Cake
- Combine flour, sugar, and salt and cut in ¾ cup cold butter. Reserve 1 cup of the mixture as a topping.
- Mix in baking powder and baking soda. Add egg, sour cream, and vanilla extract—mix well.
- Prepare a 9-inch springform pan with butter and flour.
- Spread the batter over the bottom and up the sides about ¼ inch thick.
- Beat cream cheese, sugar, and egg with an electric hand mixer until fluffy—about 2 minutes.
- Add filling to the crust and top with blueberries.
- Fold the crust that is up the sides of the pan onto the top of the filling.
- Cover with topping.
- Bake in a preheated oven until golden brown and set in the middle with little jiggle - about 55-60 minutes.
- Cool completely before serving.
✔️Tips
- This crust will become dry if overcooked, so be careful.
- Use either fresh or frozen blueberries. Pick them over for stems or bad berries and rinse.
- A nice glaze would be good on this cake.
- It is not a coffee cake to serve warm out of the oven for breakfast—it must set up like a cheesecake.
❓FAQs
I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, besides 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.
No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. Cover the bottom of the pan with a piece of parchment paper and flour the sides to help prevent sticking.
Since blueberries are dense, they sink during cooking. Give them a like dusting of flour before adding them to the cake. Finish the cake and get it into the oven as soon as possible.
Yes. Due to the cream cheese, this cake should not be stored at room temperature. To serve, let the slices set at room temperature for 10-20 minutes before serving.
❄️Storage of leftovers
Store airtightly and refrigerated for up to 3 days. You can also freeze for 3 months, sealed airtight.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo 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 2 ¼ cup 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, and 1 egg. Beat with an electric hand mixer until smooth and fluffy—about 2 minutes.
Add filling to the crust and spread evenly over the filling.
Fold the 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 a bit of 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,
Recipe
Blueberry Cream Cheese Coffee Cake
Ingredients
Crust / Topping
- 2 ¼ cups flour
- ¾ cup sugar
- ¼ teaspoon salt
- ¾ cup butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup sour cream
Filling
- ¼ cup sugar
- 8 oz cream cheese
- 1 egg
- 1 cup blueberries - fresh or frozen
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 2 ¼ cup 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, and 1 egg. Beat with an electric hand mixer until smooth and fluffy—about 2 minutes.
- Add filling to the crust, Dust the blueberries with flour and spread evenly over the filling.
- Fold the 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 a little jiggle - about 55-60 minutes. Allow to cool in the pan for 10-15 minutes, and remove the side of the pan.
- Cover with topping.
Your Own Private Notes
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, 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.
- Do not cut before it is completely cooled.
- Store airtight and refrigerated for up to 3 days. You can also freeze for 2-3 months, sealed airtight.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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