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    🏠Home » Recipes » Breakfast Recipes

    Blueberry Cream Cheese Coffee Cake

    Jun 24, 2020 · Modified: Jan 29, 2023 by Dan Mikesell AKA DrDan · 8 Comments

    Recipe Table of Contents    
    4.53 from 17 votes

    Blueberry cream cheese coffee cake has wonderful flavor with a buttery crust and a streusel topping. Add in the cream cheese filling with blueberries, and you have the perfect treat for a special breakfast, brunch, or dessert.

    cream cheese coffee cake on a blue plate
    Jump To:
    • 😊Why you should make this recipe
    • 🫐Ingredients
    • 👨‍🍳How to Make Blueberry Cream Cheese Coffee Cake
    • ✔️Tips
    • ❓FAQs
    • ❄️Storage of leftovers
    • 📖Blueberry Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊Why you should make this recipe

    • This extraordinary cream cheese coffee cake is much better than you will pick up at the local bakery.
    • This coffee cake recipe is perfect for a special breakfast, late-morning brunch, or dessert.
    • It is soft and moist with a cream cheese filling and a streusel top.
    • Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake.
    • While it looks complicated, it is simple to make with the easy-to-follow step-by-step photo instructions.
    • It is a great make-ahead treat for special occasions.

    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

    1. Combine flour, sugar, and salt and cut in ¾ cup cold butter. Reserve 1 cup of the mixture as a topping.
    2. Mix in baking powder and baking soda. Add egg, sour cream, and vanilla extract—mix well.
    3. Prepare a 9-inch springform pan with butter and flour.
    4. Spread the batter over the bottom and up the sides about ¼ inch thick.
    5. Beat cream cheese, sugar, and egg with an electric hand mixer until fluffy—about 2 minutes.
    6. Add filling to the crust and top with blueberries.
    7. Fold the crust that is up the sides of the pan onto the top of the filling.
    8. Cover with topping.
    9. Bake in a preheated oven until golden brown and set in the middle with little jiggle - about 55-60 minutes.
    10. 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 cheese cake.

    ❓FAQs

    Can I use a different 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, 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.

    Can I use something other than a springform pan for this recipe?

    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.

    How to keep the blueberries from sinking in the coffee cake?

    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.

    Does Cream Cheese Coffee Cake need to be refrigerated?

    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.

    📖Blueberry Recipes

    Oven Baked Blueberry Pancakes

    Blueberry Cream Cheese Bars

    Old Fashion Blueberry Cobbler

    Whole Wheat Blueberry Muffins

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    blueberries, eggs and cheesecake ingredients

    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.

    cutting butter into flour with pie cutter in clear bowl

    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.

    removing one cup of flour mixture from bowl

    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.

    round baking pan coated with flour

    Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

    spread crust over pan and sides with spatula

    Spread over the bottom and up the sides about ¼ inch thick.

    using an electric mixer to beat egg into mixture

    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.

    adding blueberries to top of filling

    Add filling to the crust and spread evenly over the filling.

    using a spatula to fold the crust over the edge of 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.

    flour mixture on the top of the cake

    Cover with topping.

    coffee cake on cooling rack

    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.

    slice of blueberry coffee cake on spatula

    Cool completely before cutting,

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    📝Recipe

    cream cheese coffee cake on a blue plate

    Blueberry Cream Cheese Coffee Cake

    From Dan Mikesell AKA DrDan
    Blueberry cream cheese coffee cake has wonderful flavor with a buttery crust and a streusel topping. Add in the cream cheese filling with blueberries, and you have the perfect treat for a special breakfast, brunch, or dessert.
    Tap to leave a Rating
    4.53 from 17 votes
    Print Email CollectionCollected
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings #/Adjust if desired 12 servings

    Ingredients

    US Customary - Convert to Metric

    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
    Prevent your screen from going dark

    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.
      blueberries, eggs and cheesecake ingredients
    • 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.
      cutting butter into flour with pie cutter in clear bowl
    • 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.
      removing one cup of flour mixture from bowl
    • Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
      round baking pan coated with flour
    • Spread over the bottom and up the sides about ¼ inch thick.
      spread crust over pan and sides with spatula
    • 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.
      using an electric mixer to beat egg into mixture
    • Add filling to the crust, Dust the blueberries with flour and spread evenly over the filling.
      adding blueberries to top of 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.
      using a spatula to fold the crust over the edge of the filling
    • Cover with topping.
      flour mixture on the top of the cake
    • 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.
      coffee cake on cooling rack
    • Cover with topping.
      slice of blueberry coffee cake on spatula
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. 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.
    2. 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.
    3. You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
    4. Do not cut before it is completely cooled.
    5. 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

    Nutrition Facts
    Blueberry Cream Cheese Coffee Cake
    Amount Per Serving
    Calories 365 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 14g70%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 85mg28%
    Sodium 210mg9%
    Potassium 45mg1%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 20g22%
    Protein 5g10%
    Vitamin A 700IU14%
    Calcium 40mg4%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    The girls after grooming.

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    1. Charlene Wurtz

      June 26, 2020 at 4:23 pm

      5 stars
      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!!!!

      Reply
    2. Nina

      April 05, 2018 at 9:58 pm

      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. :)

      Reply
      • DrDan

        April 05, 2018 at 10:30 pm

        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

    3. Maureen

      August 23, 2016 at 9:57 pm

      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.

      Reply
    4. DrDan

      August 11, 2016 at 8:05 pm

      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.

      Reply
    5. Leslie

      August 11, 2016 at 7:54 pm

      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?

      Reply
    6. Constance Rutledge

      August 08, 2016 at 5:06 pm

      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!

      Reply
      • DrDan

        August 08, 2016 at 5:24 pm

        Thanks for the note. Exactly what my wife and friends thought.
        Dan

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