Blueberry Cream Cheese Coffee Cake

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Table of Contents

• Will definitely make again
• 🗝️ Key takeaways
• 🧾 Ingredients
• 📖 Variations
• 🍴 Equipment
• 🥫 How to store leftover blueberry cream cheese coffee cake
• Marye's Tip
• 💭 Things to know
• 👩‍🍳 FAQs
• 📚 Related recipes
• 📞 The last word
• 📖 Recipe
• 💬 Comments

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🗝️ Key takeaways

• Luscious & creamy. This blueberry cream cheese coffee cake is the perfect combination of sweet, tangy, and creamy. It's packed with juicy blueberries and a luscious cream cheese layer, all topped with a buttery crumb topping.
• With coffee. I think it's absolutely perfect for breakfast, brunch, or in the afternoon with a cup of coffee.
• Quick tip. Be sure to use regular cream cheese and not fat-free, low-fat, or whipped.

Make this blueberry cream cheese coffee cake a staple at Sunday brunch. It's made with simple ingredients that create an end result tasting of pure bliss and relaxation—just how weekends should be.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

1. Lemon Blueberry: Add a teaspoon of lemon zest to the batter for a refreshing twist.
2. Gluten-Free: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
3. Use whatever berries you like. Raspberries and strawberries are great, too, or go for a mix!
4. You can also swap in pineapple, peaches, or another soft fruit.
5. Frozen fruit is fine if you can't find fresh.
6. If you're out of sour cream, plain or vanilla Greek yogurt works instead.
7. In this recipe, you can use white or brown sugar. Just don't use powdered sugar or sugar substitutes.
8. Almond extract complements the sweet blueberries perfectly, but if you don't like almond flavor, you can make up the difference with more vanilla extract.
9. Or, swap the almond for lemon extract (or use a few teaspoons of lemon juice) and add a tablespoon or so of lemon zest to make a moist blueberry lemon coffee cake.
10. Add an extra egg yolk if you prefer a richer, more moist cake.
11. Stir white chocolate chips into the cake batter.
12. Instead of pecans, you can use almonds or walnuts in the crumb topping.
13. Add some rolled oats and/or cinnamon to the crumble to make a streusel topping.
14. You can make blueberry crumb cake muffins by lining 2 or 3 muffin tins with cupcake liners and spooning the batter evenly into them. Sandwich the buttery cake batter around the sweet cream cheese filling as indicated in the recipe card below. Don't forget your layer of fresh blueberries or the crumb topping! Start checking for doneness after 20 minutes.

🍴 Equipment

1. mixing bowls
2. hand mixer or stand mixer
3. 9x13-inch baking dish
4. measuring cups and spoons

🥫 How to store leftover blueberry cream cheese coffee cake

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Don't be surprised if the cake's already gone the next time you peek in the refrigerator!

Crumb and coffee cake recipes do go stale relatively quickly. Thankfully, however, they freeze quite well.

So, if you want to save leftovers for more than a couple of days, put the cake in a freezer-safe, airtight container (or freezer bag) and freeze it for up to three months.

In fact, if I have leftovers, I like to cut the coffee cake into squares and freeze them individually wrapped in plastic. That way, the family has a quick, grab-and-go breakfast treat!

Also, since this blueberry coffee cake recipe is quite easy, I'll occasionally double the batch, freezing the second cake. Then, we can enjoy one now, and save one for another day.

To enjoy from frozen, let the blueberry coffee cake thaw in the refrigerator, at room temperature, or in the microwave using the defrost setting.

Microwave again for a few seconds on full power to warm it up.

💭 Things to know

• For best results, only use regular cream cheese.
• Whipped, blended, no-fat, low-fat, or non-dairy cream cheese versions will not work. It would be a shame to ruin the creamy, cheesecake-like filling—it's so tasty!
• All ingredients should be at room temperature.
• Whether you're using an electric mixer or doing the hard work by hand, just combine the wet ingredients with the dry until the flour mixture disappears and you don't see white streaks.
• Stand mixers are powerful, so be extra cautious not to over-mix the batter. Avoid using a high speed in this recipe - always use low or medium low.
• Cream butter and sugar together until it is light and fluffy. It should look smooth—you shouldn't see any grains of sugar remaining.
• Use a non-stick cooking spray to easily grease your baking pan.

👩‍🍳 FAQs

Have other questions? Ask me in the comments!

📚 Related recipes

📞 The last word

This variation on a classic crumb cake is one of my favorites for brunch. I love the combination of tender, buttery cake, sweet berries, and crisp streusel topping.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published November 17, 2017. Last updated August 31, 2022 for editorial corrections.