Blueberry Cream Cheese Coffee Cake: Easy Breakfast or Dessert Idea

Blueberry Cream Cheese Coffee Cake

There is something magical about a coffee cake that earns its place on the breakfast table, and this blueberry cream cheese coffee cake does exactly that.

You get a soft, moist cake base, a creamy cheesecake style layer in the middle, juicy fresh blueberries, and a buttery streusel topping with just the right crunch.

Every forkful hits a little differently, and that is what makes it so fun to bake and share.

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This cake is not overly sweet, which is exactly why it works so well with your morning coffee. It also shines at brunch, and honestly, a slice after dinner feels like a small celebration. If you love loaf style breakfast bakes, a lemon blueberry cream cheese bread is a wonderful variation to try next.

With a short prep time and simple pantry ingredients, this is the kind of recipe you can pull together on a weekend morning without stress. Let me walk you through it!

Blueberry Coffee Cake

This recipe is actually a happy twist on an older favorite. The original author behind this cake first shared a raspberry cream cheese coffee cake, and readers kept asking the same question: could blueberries work instead?

After all, blueberries and cream cheese are a natural pair, and the idea of that jammy fruit tucked under a crumbly topping was hard to resist.

She baked the blueberry version several times before finally publishing it, which tells you something. Recipes that get tested again and again in a real kitchen tend to be the ones that hold up in yours too. When a cake keeps getting requested and rebaked, you know it has earned its spot.

Here is a confession from my own kitchen: I am firmly team streusel. A coffee cake without that buttery, crunchy crumble on top feels unfinished to me.

Whether the fruit is raspberry, blueberry, or apple, and whether or not there is a cream cheese filling hiding in the middle, that crumbly topping is the part I always save for last. This cake delivers it in spades.

Coffee cake itself is such a forgiving category of baking. It is meant to be satisfying rather than sugary, which makes it a welcome companion to a hot cup of coffee in the morning.

And because it is not too sweet, nobody bats an eye when you serve the same cake as dessert later in the day. One bake, two roles, zero complaints.

If you find yourself with extra blueberries after baking this, there are more easy fruit desserts worth exploring. Blueberry cheesecake bars with a buttery graham crust and crumb topping bring a similar creamy fruit flavor in a hand held form.

And a simple blueberry cobbler is about as easy as dessert gets, with bubbling fruit and a soft topping straight from the oven.

How to Make Blueberry Cream Cheese Cake:

Let me break down what goes into this cake and how it all comes together, because once you see the structure, it becomes wonderfully simple.

Each bite combines four textures: a moist, buttery cake, a creamy cheesecake style filling, juicy blueberries, and crunchy streusel on top.

The ingredient list reads like a classic baker’s lineup: all purpose flour, sugar, baking soda, baking powder, salt, vanilla, butter, eggs, sour cream, cream cheese, and blueberries.

Start with the cake batter. You will beat softened butter and sugar together until smooth, then mix in the eggs. The dry ingredients and the sour cream get added alternately, and everything is combined well so the batter is even and thick. That batter goes straight into your prepared pan and gets spread into an even layer.

Next comes the cream cheese layer. Softened cream cheese is beaten with sugar and a hint of vanilla until creamy, then an egg white gets mixed in gently on low speed. This mixture is spread right over the cake layer, and the blueberries are scattered on top of it. You are building layers, and each one has a job.

Finally, the streusel. Sugar and flour are whisked together with a fork, then cold butter is cut in until the mixture looks like pea sized crumbs. Those crumbs get scattered over the blueberries, and the whole cake bakes for about 45 minutes.

One of my favorite things about this cake is the flexibility at serving time. Fresh from the oven, it is warm and comforting, with the cream cheese layer barely set and the streusel still crisp.

Chilled from the refrigerator, it firms up into something closer to cheesecake, which plenty of people actually prefer. It also freezes well, so you can bake once and enjoy it twice.

Ingredients

Here is everything you need, organized by component so you can measure as you go. The recipe yields 12 servings and uses a 9 inch springform pan.

Cream Cheese Layer

• 1/4 cup sugar
• 8 oz. cream cheese, softened
• 1 egg white
• 1/2 teaspoon vanilla
• 1 1/4 cups blueberries

Cake

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5.5 Tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 egg plus 1 egg yolk
• 3/4 cup sour cream
• 1 teaspoon vanilla extract

Streusel Topping

• 1/3 cup sugar
• 1/2 cup flour
• 3 tablespoons butter, chilled and cut into chunks

Tip: the blueberries are listed with the cream cheese layer, but they are used in two stages during assembly, so keep them within easy reach.

Instructions

Ready to bake? Follow these numbered steps and you will have a golden, crumb topped beauty cooling on your counter in about an hour.

1. Preheat your oven to 350 F. Grease a 9 inch springform pan and line the bottom with parchment paper. Set the pan aside.
2. Make the filling first. Mix the cream cheese, sugar, and vanilla on medium low speed until creamy. Add the egg white and mix on low just until combined. Set the bowl aside.
3. Now the cake batter. In a bowl, stir together the flour, baking powder, baking soda, and salt, and set that aside too.
4. With an electric mixer, cream the butter and sugar together on medium low speed. Add the egg, the egg yolk, and the vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer the batter to your prepared pan and smooth the top with a spatula. Sprinkle 1/3 cup of the blueberries over the batter. Spread the cream cheese filling on top, then place the remaining blueberries over the filling.
5. Make the topping. Combine the sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly. Make sure the streusel forms pea sized crumbs, because that size bakes into the best texture.
6. Sprinkle the streusel over the blueberries and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. If the top starts browning too much, tent it with aluminum foil.
7. Cool the cake on a rack, then run a thin knife around the cake and the loose ring of the springform pan before opening it.
8. Store the cake in the fridge.

The assembly order really matters here, so let me highlight it. Blueberries go on the batter first, then the cream cheese filling, then the rest of the blueberries, and finally the streusel. That layering keeps the fruit distributed through the middle instead of sinking, and it gives you those pretty bursts of purple in every slice.

Do not worry if your streusel looks rustic rather than perfect. A fork works just as well as a pastry blender. What matters is that the butter stays cold so the crumbs hold their shape in the oven. Warm butter will melt into the batter and you will lose that signature crunch.

If the top is browning before the cake tester comes out clean, a loose tent of aluminum foil buys you the extra minutes without sacrificing the streusel.

Recipe details

Here is the quick timing summary for planning your baking day:

• Prep time: 15 minutes.
• Cook time: 45 minutes.
• Total time: 60 minutes.

That means from first measurement to cooling rack, you are looking at about an hour, most of it hands off while the oven does the work. Baking this once is all it takes to understand why readers asked for the blueberry version in the first place. Enjoy every slice!

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Blueberry Cream Cheese Coffee Cake

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Blueberry Cream Cheese Coffee Cake There is something magical about a coffee cake that earns its place on the breakfast table, and this blueberry cream cheese coffee cake does exactly that. You get a soft, moist cake base, a creamy cheesecake style layer in the middle, juicy fresh blueberries, and a buttery streusel topping with just the right crunch.

• Total Time: 60 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Cream Cheese Layer
1/4 cup sugar
8 oz. cream cheese, softened
1 egg white
1/2 teaspoon vanilla
1 1/4 cup blueberries

Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract

Streusel Topping
1/3 cup sugar
1/2 cup flour
3 tablespoons butter, chilled and cut into chunks

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Instructions

Instructions
1-Preheat oven to 350 F: Preheat oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
2-To make the filling: To make the filling: Mix the cream cheese, sugar, and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
3-To make the cake batter: To make the cake batter: In a bowl stir together flour, baking powder, baking soda, and salt, and set aside.
4-With an electric mixer cream together the: With an electric mixer cream together the butter and sugar on medium-low speed. Add egg, and egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
5-To make the topping: To make the topping: Combine sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
6-Sprinkle the streusel on top of the: Sprinkle the streusel on top of the blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
7-Cool on a rack, run a thin: Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
8-Store in the fridge: Store in the fridge.

Last Step:

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• Prep Time: 15 min
• Cook Time: 45 min
• Method: Bake