Blueberry Cream Cheese Coffee Cake
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
- 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
- Preheat oven to 350°F (175°C) and grease and line an 8x8-inch baking pan with parchment
- Beat cream cheese until smooth, add sugar, then beat in egg and vanilla until combined; set aside
- Toss blueberries with flour and lemon zest to prevent sinking
- Cream butter and sugar until light and fluffy, add eggs one at a time, then stir in vanilla and sour cream
- Whisk flour, baking powder, baking soda, and salt separately, then fold into wet mixture until just combined
- Combine flour, brown sugar, and cinnamon for crumb topping; cut in cold butter until crumbly and refrigerate
- Spread half the batter into pan, gently layer cream cheese mixture on top
- Sprinkle blueberries over cream cheese, spoon remaining batter on top
- Evenly sprinkle crumb topping over the surface
- Bake for 45–50 minutes until golden and center is set
- Cool at least 20 minutes before slicing
Notes
Use room-temperature cream cheese for smooth layering
Don’t overmix the batter to avoid dense cake
Toss blueberries with flour to keep them from sinking
Tent with foil if top browns too quickly
Let cool completely before slicing for neat layers
Store covered in the refrigerator up to 4 days
Freeze individual slices for up to 2 months and reheat gently