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Blueberry Cream Cheese Coffee Cake is a delightful treat that combines the sweet-tart flavor of fresh blueberries with a creamy, rich filling. Perfect for brunch or as a cozy dessert, this coffee cake is sure to impress your family and friends with its beautiful layers and crumbly topping.
Why You’ll Love This Recipe
This Blueberry Cream Cheese Coffee Cake is a delicious balance of flavors and textures. You’ll love how the creamy filling contrasts with the fluffy cake and the crunchy topping. It’s a crowd-pleaser that’s easy to make and looks gorgeous on any table.
- Rich cream cheese filling for added decadence
- Fresh blueberries for a burst of flavor
- Perfect for brunch or an afternoon snack
- Great for sharing with friends and family
- Can be made ahead of time
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- ¼ cup brown sugar
- ½ cup rolled oats
- ¼ cup butter, melted (for topping)
How to Make Blueberry Cream Cheese Coffee Cake
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- In a separate bowl, combine the softened cream cheese with ¼ cup of granulated sugar until smooth. Fold in half of the blueberries into the cream cheese mixture.
- Pour half of the cake batter into the prepared pan and spread it evenly. Spoon the cream cheese mixture over the batter, then sprinkle the remaining blueberries on top. Finally, dollop the remaining cake batter over the cream cheese and blueberries, gently spreading it out.
- In another bowl, mix the rolled oats, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the cake.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Results
- Make sure your butter and cream cheese are at room temperature for a smooth batter.
- Use fresh blueberries for the best flavor; if using frozen, do not thaw them to prevent sogginess.
- Allow the cake to cool completely before slicing to maintain its structure.
Easy Variations
- Substitute raspberries or strawberries for blueberries for a different flavor.
- Add lemon zest to the batter for a refreshing citrus twist.
- Incorporate chopped nuts like walnuts or pecans into the topping for extra crunch.
What to Serve With It
- Freshly brewed coffee or tea
- A dollop of whipped cream or vanilla ice cream
- A side of fresh fruit salad
- A drizzle of honey or maple syrup
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold!
Recipe Card
Blueberry Cream Cheese Coffee Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield/Servings: 8-10 servings
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh blueberries
8 oz cream cheese, softened
¼ cup brown sugar
½ cup rolled oats
¼ cup butter, melted (for topping)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
5. In a separate bowl, combine the softened cream cheese with ¼ cup of granulated sugar until smooth. Fold in half of the blueberries into the cream cheese mixture.
6. Pour half of the cake batter into the prepared pan and spread it evenly. Spoon the cream cheese mixture over the batter, then sprinkle the remaining blueberries on top. Finally, dollop the remaining cake batter over the cream cheese and blueberries, gently spreading it out.
7. In another bowl, mix the rolled oats, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the cake.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes:
Make sure your butter and cream cheese are at room temperature for a smooth batter. Enjoy your delicious Blueberry Cream Cheese Coffee Cake!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield/Servings: 8-10 servings
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh blueberries
8 oz cream cheese, softened
¼ cup brown sugar
½ cup rolled oats
¼ cup butter, melted (for topping)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
5. In a separate bowl, combine the softened cream cheese with ¼ cup of granulated sugar until smooth. Fold in half of the blueberries into the cream cheese mixture.
6. Pour half of the cake batter into the prepared pan and spread it evenly. Spoon the cream cheese mixture over the batter, then sprinkle the remaining blueberries on top. Finally, dollop the remaining cake batter over the cream cheese and blueberries, gently spreading it out.
7. In another bowl, mix the rolled oats, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the cake.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes:
Make sure your butter and cream cheese are at room temperature for a smooth batter. Enjoy your delicious Blueberry Cream Cheese Coffee Cake!
