Introduction
If you’re looking for a bakery-quality treat that’s just as perfect for weekend brunch as it is for an evening dessert, this Blueberry Cream Cheese Coffee Cake is a must-try. It marries the sweetness of juicy blueberries with a silky cream cheese layer and a tender, buttery cake base. Finished with a crumbly streusel topping, every bite is rich, moist, and irresistibly comforting. Whether you’re hosting guests or simply craving something special with your morning coffee, this recipe delivers big flavor with little fuss.
Ingredients
For the Cake Layer:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Cream Cheese Layer:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp lemon juice
1 tsp vanilla extract
For the Blueberry Layer:
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (to coat blueberries)
For the Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ tsp cinnamon
4 tbsp cold unsalted butter, cubed
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or line it with parchment paper.
Prepare the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until coarse crumbs form. Refrigerate until ready to use.
Make the cake batter:
In a mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Add the softened butter, eggs, vanilla, and sour cream. Beat until smooth and creamy.
Prepare the cream cheese layer: Combine cream cheese, sugar, lemon juice, and vanilla until smooth.
Assemble:
Spread the cake batter evenly into the baking pan.
Gently dollop and spread the cream cheese mixture over the batter.
Toss the blueberries with 1 tbsp flour and sprinkle them evenly over the cream cheese layer.
Top with the chilled streusel.
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (some cream cheese may stick—this is fine).
Cool completely before slicing to allow the layers to set and flavors to meld.
Serving and Storage Tips
Serving: This coffee cake tastes amazing slightly warm or at room temperature. Pair it with hot coffee, herbal tea, or a cold glass of milk.
Storage:
Refrigerate: Store covered for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Variations
