Blueberry Cream Cheese Coffee Cake

This Blueberry Cream Cheese Coffee Cake is one of those bakes I come back to when I want something that feels bakery-worthy but still comforting and familiar. The combination of juicy blueberries, a soft vanilla-scented crumb, and a creamy cheesecake-style layer hits that sweet spot between dessert and breakfast. It took me a few rounds to get the balance right—too much cream cheese can sink, too few blueberries feel disappointing—but this version finally gives each slice a little bit of everything.

Why This Coffee Cake Is Worth Making

This isn’t just a plain coffee cake with fruit tossed in. Each layer plays a role, and together they create a cake that stays moist for days.

• Soft, tender crumb that doesn’t dry out
• Cream cheese layer that bakes smooth, not dense
• Blueberries in every bite without bleeding too much
• Simple ingredients you probably already have
• Perfect for brunch, gifting, or casual gatherings

Ingredients

Cream Cheese Layer

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Blueberry Layer

• 1½ cups fresh blueberries
• 1 tablespoon all-purpose flour
• 1 teaspoon lemon zest (optional, but recommended)

Coffee Cake Batter

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Crumb Topping

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions / Method

Step 1: Prep the Pan and Oven

• Preheat oven to 350°F (175°C)
• Grease and line an 8×8-inch baking pan with parchment

Step 2: Make the Cream Cheese Layer

• Beat cream cheese until smooth
• Add sugar and mix until creamy
• Beat in egg and vanilla until fully combined
• Set aside

Step 3: Prepare the Blueberries

• Toss blueberries with flour and lemon zest
• This prevents sinking and excess moisture

Step 4: Mix the Coffee Cake Batter

• Cream butter and sugar until light and fluffy
• Add eggs one at a time, mixing well
• Stir in vanilla and sour cream
• In a separate bowl, whisk flour, baking powder, baking soda, and salt
• Add dry ingredients to wet mixture and mix just until combined

Step 5: Make the Crumb Topping

• Combine flour, brown sugar, and cinnamon
• Cut in cold butter until crumbly
• Refrigerate while assembling

Step 6: Assemble the Cake

• Spread half the batter into prepared pan
• Gently spread cream cheese layer over batter
• Sprinkle blueberries evenly on top
• Spoon remaining batter over blueberries
• Sprinkle crumb topping evenly over the surface

Step 7: Bake

• Bake for 45–50 minutes
• Top should be golden and center just set
• Cool at least 20 minutes before slicing

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Preparation & Baking Time

• Prep Time: 25 minutes
• Bake Time: 45–50 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 9–12

Texture and Flavor Notes

This cake is all about contrast.

• Light, buttery crumb that stays moist
• Cream cheese layer bakes smooth and slightly tangy
• Blueberries burst without turning the cake soggy
• Crumb topping adds gentle crunch and warmth

It’s rich without being heavy, sweet without being overwhelming.

Helpful Tips for Success

• Use room-temperature cream cheese for smooth layering
• Don’t overmix the batter or the cake will be dense
• Toss blueberries with flour to keep them suspended
• Tent loosely with foil if top browns too quickly
• Let cool before slicing so layers stay neat

Serving Suggestions

This coffee cake works beautifully in many settings.

• Serve warm with coffee or tea
• Dust lightly with powdered sugar before serving
• Add a spoon of whipped cream for dessert-style slices
• Pair with fresh fruit for brunch spreads

It’s equally welcome on a breakfast table or afternoon snack plate.

Storage and Make-Ahead Tips

Refrigerator

• Store covered for up to 4 days

Freezer

• Freeze individual slices wrapped tightly for up to 2 months

Reheating

• Microwave slices for 15–20 seconds
• Or warm gently in a low oven

Easy Variations

Lemon Blueberry Cream Cheese Coffee Cake

• Add extra lemon zest to batter and cream cheese

Mixed Berry Version

• Use a mix of blueberries, raspberries, and blackberries

Almond Blueberry Coffee Cake

• Add almond extract to batter
• Sprinkle sliced almonds over crumb topping

Healthier Swap

• Use Greek yogurt instead of sour cream
• Reduce sugar slightly without affecting structure

Common Mistakes to Avoid

• Using cold cream cheese
• Overloading blueberries
• Skipping parchment lining
• Cutting before cooling
• Overbaking the center

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don’t thaw them. Toss with flour and bake straight from frozen.

Can this be made ahead?

Yes, it actually tastes better the next day once flavors settle.

Does it need refrigeration?

Yes, because of the cream cheese layer.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase bake time slightly.

Can I skip the crumb topping?

You can, but it adds texture and balances the creamy layer.

Why This Cake Always Disappears Quickly

Blueberry Cream Cheese Coffee Cake has that rare quality of feeling both comforting and special. It’s the kind of recipe people quietly go back for seconds of, then ask for later. Whether you’re baking for guests or just treating yourself, this is one of those reliable, feel-good cakes that earns a permanent place in the rotation.