Description
Blueberry cream cheese coffee cake is a moist, tender cake layered with a creamy cheesecake filling and juicy blueberries, finished with a buttery crumb topping—perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese layer)
- 1 large egg (for cream cheese layer)
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup unsalted butter, melted (for crumb topping)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9-inch springform or square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and sour cream.
- Gradually add dry ingredients to wet ingredients until just combined.
- In a separate bowl, beat cream cheese, sugar, and egg until smooth.
- Spread half of the cake batter into the prepared pan.
- Carefully spread the cream cheese mixture over the batter.
- Sprinkle blueberries evenly over the cream cheese layer.
- Top with remaining cake batter.
- Mix brown sugar, flour, melted butter, and cinnamon to form crumbs.
- Sprinkle crumb topping evenly over the cake.
- Bake for 45–55 minutes until a toothpick inserted into the cake portion comes out clean.
- Cool slightly before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding.
- Do not overmix the batter for a tender crumb.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American