Description

Get ready to fall in love with this irresistible Blueberry Cream Cheese Coffee Cake—a soft, buttery cake layered with sweet cream cheese filling and juicy blueberries, all crowned with a crumbly cinnamon streusel topping. Whether you’re after a quick breakfast, a brunch showstopper, or a cozy dessert, this recipe delivers. Perfect for family gatherings or make-ahead meal plans, it’s one of those easy recipes that tastes like it came from a bakery. Try it out for breakfast ideas, dessert cravings, or just when you need satisfying food ideas with minimal effort.

Ingredients

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup milk

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour (for blueberries)

8 oz cream cheese, softened

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/3 cup brown sugar, packed

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cubed

Instructions

1. In a small bowl, combine brown sugar, flour, and cinnamon for the streusel. Cut in cold butter until crumbly. Refrigerate.

2. Beat cream cheese, sugar, egg yolk, and vanilla until smooth for the filling. Set aside.

3. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

4. Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.

5. Add dry mixture in parts, alternating with sour cream and milk. Mix until just combined.

6. Toss blueberries with 1 tablespoon flour. Gently fold into batter.

7. Spread half of the batter into a greased or lined 9-inch springform pan.

8. Spoon and spread cream cheese layer evenly on top.

9. Add remaining batter, spreading carefully.

10. Sprinkle chilled streusel over the batter.

11. Bake at 350°F (175°C) for 45–55 minutes until a toothpick comes out clean.

12. Cool in pan for 15 minutes, then release and cool on a wire rack before serving.

Notes

Toss blueberries in flour to prevent them from sinking.

Use room temperature butter and cream cheese for smooth mixing.

Cake freezes well—wrap tightly and thaw overnight for future enjoyment.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg

Keywords: blueberry coffee cake, breakfast cake, cream cheese dessert