Tender blueberry cake swirled with a rich cream cheese layer and topped with a buttery cinnamon crumb—this coffee cake is everything a brunch (or dessert!) should be.
🍰 Servings: 8–10
⏱ Prep Time: 20 minutes
🔥 Bake Time: 45–55 minutes
⏲ Total Time: ~1 hour 15 minutes
🥄 Dietary Info: Vegetarian
🛒 Ingredients Checklist
Cream Cheese Filling
Cream cheese (softened)
Granulated sugar
Egg yolk
Vanilla extract
Cake Batter
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Sour cream (or Greek yogurt)
Vanilla extract
Fresh or frozen blueberries
Crumb Topping
All-purpose flour
Granulated sugar
Brown sugar
Ground cinnamon
Cold unsalted butter (cubed)
👩🍳 Instructions
1. Prep the Pan
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan or line a 9×9-inch baking dish with parchment paper.
2. Make the Cream Cheese Filling
In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3. Make the Cake Batter
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, then mix in sour cream and vanilla.
Gradually add dry ingredients to wet, mixing until just combined.
Gently fold in blueberries.
4. Assemble the Layers
Spread 2/3 of the cake batter into the prepared pan.
Dollop cream cheese mixture on top and swirl gently with a knife.
Drop the remaining batter in spoonfuls over the top.
5. Make the Crumb Topping
In a bowl, mix flour, granulated sugar, brown sugar, and cinnamon.
Cut in cold butter using a fork or pastry cutter until crumbly.
Sprinkle evenly over the top of the batter.
6. Bake & Cool
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for at least 20 minutes before slicing.
🔎 Recipe Notes
Fresh or frozen blueberries both work well—no need to thaw if using frozen.
Let the cake cool fully for the cleanest slices and best texture.
Store leftovers covered at room temp for 1–2 days, or refrigerate up to 4 days.
✨ Quick Intro
This Blueberry Cream Cheese Coffee Cake brings all the bakery vibes home. It’s soft and buttery, loaded with blueberries, and layered with a creamy, tangy filling and a cinnamon-streusel topping. Perfect for brunch, dessert, or just because—it’s a showstopper that’s secretly simple.
Warning: One slice might not be enough.
👣 Step-by-Step Cooking Guide
Making the Layers
Cream Cheese Filling
The key is smoothness—beat it until lump-free for the dreamiest texture.
Cake Batter
Don’t overmix! Fold in the blueberries gently to avoid breaking them and tinting the batter.
Tip: Toss blueberries in a teaspoon of flour to help prevent sinking.
Crumb Topping
Use cold butter straight from the fridge. The topping should look like coarse crumbs.
🥄 Ingredient Details & Substitutions
Ingredient Highlights
Sour Cream/Greek Yogurt: Adds moisture and a subtle tang.
Cream Cheese: Makes the filling rich and creamy.
Brown Sugar in Crumbs: Adds a caramelized flavor contrast to the tangy cream cheese and tart blueberries.
Substitutes
No sour cream? Use Greek yogurt or buttermilk.
No springform pan? A 9×9″ square pan works—just line with parchment for easy lift.
Gluten-free? Use a 1:1 gluten-free flour blend.
🍽 Serving & Pairing Ideas
Serve With: Hot coffee or tea, fresh fruit, or whipped cream
Occasions: Brunches, holiday breakfast, tea parties, or bake sales
Topping Options: A light drizzle of glaze or powdered sugar dusting
For extra decadence, serve slightly warm with a scoop of vanilla ice cream.
🧊 Storage & Make-Ahead Tips
Room Temp: Keeps well for 1–2 days in an airtight container.
Fridge: Store up to 4–5 days; reheat slices in the microwave for 10–15 seconds.
Freezer: Freeze slices individually, wrapped well, for up to 1 month. Thaw overnight in the fridge or microwave gently before serving.
❓ Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Add straight from the freezer—no need to thaw.
Q: What’s the best way to swirl the cream cheese?
A: Use a butter knife to gently swirl it through the batter—don’t overmix.
Q: Can I double this recipe?
A: Absolutely. Bake it in a 9×13-inch pan and increase bake time to about 60–70 minutes.
📝 Final Thoughts
This Blueberry Cream Cheese Coffee Cake is everything a great coffee cake should be: soft, rich, crumbly, and loaded with flavor. Whether it’s for a cozy Sunday or a brunch with friends, it’s guaranteed to be the star of the table.
💬 Share Your Bake!
Tried this coffee cake? Let me know what fruits or toppings you added, and tag your creations online—I’d love to see your version!