Description
Blueberry Cream Cheese Coffee Cake is a moist vanilla cake layered with creamy cheesecake filling and fresh blueberries.
Finished with a buttery cinnamon streusel topping, this bakery-style coffee cake is perfect for brunch or holidays.
Soft, tangy, sweet, and bursting with berries in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1/4 cup milk
- 8 oz cream cheese softened
- 1/4 cup granulated sugar for filling
- 1 egg for filling
- 1/2 teaspoon vanilla extract for filling
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour for blueberries
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour for streusel
- 1/4 teaspoon cinnamon
- 4 tablespoons cold butter cubed
Instructions
- 1. Preheat oven to 350°F and grease 9-inch square pan.
- 2. Whisk flour, baking powder, baking soda, and salt.
- 3. Cream butter and sugar until fluffy.
- 4. Beat in eggs one at a time then add vanilla.
- 5. Mix in sour cream and milk.
- 6. Fold in dry ingredients until just combined.
- 7. Spread half of batter into pan.
- 8. Beat cream cheese, sugar, egg, and vanilla until smooth.
- 9. Spread cream cheese layer over batter.
- 10. Toss blueberries with flour and scatter over cream layer.
- 11. Spread remaining batter gently over blueberries.
- 12. Combine streusel ingredients and crumble over top.
- 13. Bake 45 to 55 minutes until golden and center is set.
- 14. Cool 30 minutes before slicing.
Notes
- Use room temperature cream cheese for smooth filling.
- Do not thaw frozen blueberries.
- Avoid overmixing for tender crumb.
- Tent with foil if top browns too quickly.
- Store refrigerated up to 5 days.
- Freeze tightly wrapped up to 2 months.
- Add lemon zest for brightness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Blueberry Cream Cheese Coffee Cake, blueberry coffee cake, cream cheese cake, brunch cake