Blueberry cream cheese coffee cake is perfect for those holiday breakfasts or a special brunch. A wonderful homemade treat that will impress your friends and family.
This very special cream cheese coffee cake is much better than you will pick up the local bakery. Not a lot a work and bound to impress. Just follow the easy photo step by step instructions.
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. Will be in the top ten for the year.
The girls after grooming.
Recipe Notes
No springform pan? A 8-9 nine squire pan would do but it needs to be deep. This crust would become dry if over cooked so be careful. A nice glaze would be good on this cake. You can use frozen berries without thawing.
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Preheat oven to 350 degrees 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. About 55 minutes. Allow to cool in pan for 10-15 minutes and remove side of the pan.
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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 degrees 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. About 55 minutes. Allow to cool in pan for 10-15 minutes and remove side of the pan.
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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
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
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