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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake

Buttery coffee cake swirled with tangy cream cheese and loaded with juicy blueberries, crowned with a cinnamon crumb.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Cake Batter

  • 0.5 cup unsalted butter, softened
  • 0.8 cup granulated sugar
  • 2 large eggs room temperature
  • 1.5 tsp vanilla extract
  • 0.75 cup sour cream full-fat for best texture
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine salt
  • 1.5 cup fresh blueberries pat dry if rinsed

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 0.5 tsp vanilla extract
  • 0.5 tsp lemon zest finely grated

Streusel Topping

  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar, packed
  • 1.25 tsp ground cinnamon
  • 5 tbsp unsalted butter, cold and cubed
  • 0.13 tsp fine salt

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease and line a 9-inch square pan with parchment.
  • Make streusel: Stir flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbles form. Chill.
  • Beat cream cheese, sugar, egg, vanilla, and lemon zest until silky and smooth. Set aside.
  • Whisk flour, baking powder, baking soda, and salt for the cake in a bowl.
  • Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
  • Mix in dry ingredients alternately with sour cream, beginning and ending with dry. Fold in blueberries gently.
  • Spread about two-thirds of the batter in the pan. Dollop the cream cheese filling over the top.
  • Spoon remaining batter in small mounds and swirl lightly. Scatter streusel evenly over the surface.
  • Bake 45–50 minutes until set in the center and a tester comes out with a few moist crumbs.
  • Cool in the pan at least 30 minutes. Lift out, slice, and serve warm or at room temperature.

Notes

Variation: Swap in frozen blueberries (do not thaw); toss with 1 tsp flour before folding into the batter. Try a quick lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice) once cooled. Storage: Keep covered at room temperature for 1 day or refrigerate up to 4 days; warm slices briefly before serving.
This recipe is an original creation inspired by classic Blueberry Cream Cheese Coffee Cake flavors. All ingredient ratios and instructions are independently developed.