Blueberry Cream Cheese Coffee Cake is the best blueberry dessert or addition to a brunch party. With cream cheese and sour cream, it offers the delicious flavor of New York cheesecake. Topped with a crumble topping, this decadent cream cheese coffee cake will surely bring smiles to everyone's faces.
🫐Ingredients
Blueberries—fresh or frozen, picked over and rinsed.
Egg
Dairy—sour cream, cream cheese, butter
Pantry ingredients—flour, sugar, baking powder, baking soda, vanilla extract
Jump To (scroll for more)
⭐⭐⭐⭐⭐ Featured Comment by Charlene:
"Oh my gosh - this is just sinful!!! Your ratings need to go beyond #5, as this coffee cake is outstanding! We cannot stop eating it - LOVE this recipe!!!!"
This extraordinary cream cheese coffee cake is much better than you will pick up at the local bakery—soft and moist with an old-fashioned cream cheese filling and a crumble topping. It's perfect for a special breakfast, late-morning brunch, or dessert.
It is a great make-ahead treat for special occasions. While it looks complicated, it is a simple recipe with the easy step-by-step photo instructions.
👨🍳How to Make Blueberry Cream Cheese Coffee Cake—Step-by-Step Photo Instructions
1. Preheat oven to 350° and let the eggs and cream cheese set at room temperature for about 30 minutes.
2. Combine flour, sugar, and salt. Cut in ¾ cup cold butter.
3. Reserve 1 cup of the flour mixture for later as a topping. To the remainder, add baking powder, baking soda, egg, sour cream, and vanilla extract.
4. Prepare a 9-inch springform pan with a light coat of butter and dusted with flour.
5. Add the mixture to the prepared pan. Spread over the bottom and up the sides about ¼ inch thick.
6. Mix cream cheese, sugar, and an egg until smooth and fluffy—about 2 minutes.
7. Add filling to the crust and spread blueberries evenly over the filling.
8. Fold the crust that is up the sides of the pan onto the top of the filling.
9. Cover with topping. Bake until golden brown and set in the middle with a bit of jiggle - about 55-60 minutes.
10. Allow to cool in the pan for 10-15 minutes, and remove the side of the pan. Then refrigerate for 2 hours before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Substitutes and variations
Cream Cheese: Use a full-fat cream cheese cheese. A lighter version will yield poor results. Rest at room temperature for a smoother texture and less cracking.
Eggs: Rest at room temperature like the cream cheese for the same reasons.
Berries: Fresh or frozen blueberries both work. If using frozen, do not thaw. Raspberries or blackberries are good substitutes. Remember, many berries are not picked over well, so give them a good look and a fast rinse.
Sour Cream: Added for that great New York cheesecake flavor. The sour cream will make a denser texture with a little tang instead of the lighter, creamier Philidelphia cheesecake. Yogurt could be substituted, but full-fat sour cream is preferred.
Crumble Topping: Add some chopped pecans or walnuts for extra crunch.
Blueberry recipes
Don't miss these other blueberry recipes, like Oven Baked Blueberry Pancakes, Blueberry Cream Cheese Bars, Blueberry Cobbler, Blueberry Cake, and Whole Wheat Blueberry Muffins.
Serving
Be sure to cool completely before cutting—like a cheesecake. Be sure to rest at room temperature for 15 minutes or so before serving.
Perfect when served for brunch, coffee, or dessert. Breakfast meat is a must at our house with coffee cake. If you have not tried it, learn to bake bacon or bake sausage in the oven.
Check out my other coffee cakes, Cinnamon Roll Coffee Cake and Cinnamon Streusel Coffee Cake.
❄️Storage of leftovers
Due to the cream cheese, this cake can not be stored at room temperature. Store airtightly and refrigerated for up to 3 days.
You can also freeze for 3 months, sealed airtight. I suggest cutting and wrapping in several layers before freezing. Thaw overnight in the refrigerator before serving.
❓FAQs
Almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, besides blueberries or raspberries, would include apricots or cherries.
If you don't have a springform pan, a 9-inch round or an 8-9 nine squire pan would do, but it needs to be deep. Cover the bottom of the pan with a piece of parchment paper and flour the sides to help prevent sticking.
Since blueberries are dense, they sink during cooking. Give them a light dusting of flour before adding them to the cake batter. Then finish the cake and get it into the oven as soon as possible.
Due to the cream cheese, this cake should not be stored at room temperature. To serve, let the slices set at room temperature for 15 minutes before serving.
📖 Recipe
Blueberry Cream Cheese Coffee Cake
Ingredients
Crust / Topping
- 2 ¼ cups flour
- ¾ cup sugar
- ¼ teaspoon salt
- ¾ cup butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup sour cream
Filling
- ¼ cup sugar
- 8 oz cream cheese - room temp
- 1 egg - room temp
- 1 cup blueberries - fresh or frozen
Instructions
- Preheat oven to 350° conventional with a rack in the middle. Let the eggs and cream cheese set at room temperature for about 30 minutes.
- Combine 2 ¼ cup flour, ¾ cup sugar, and ¼ teaspoon salt. Mix well. Cut in ¾ cup cold butter. I like to chop or shred the butter to aid in the mixing.
- Reserve 1 cup of the flour mixture for later as a topping. Mix in ½ teaspoon each of baking powder and baking soda. Then mix in 1 egg, ¾ cup sour cream, and 1 teaspoon vanilla extract.
- Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
- Spread over the bottom and up the sides about ¼ inch thick.
- In a mixing bowl, place 8 oz cream cheese, ¼ cup sugar, and 1 egg. Beat with an electric hand mixer until smooth and fluffy—about 2 minutes.
- Add filling to the crust, Dust the blueberries with flour and spread evenly over the filling.
- Fold the crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
- Cover with topping.
- Bake until golden brown and set in the middle with a little jiggle - about 55-60 minutes. Allow to cool in the pan for 10-15 minutes, and remove the side of the pan.
Want to save this recipe for later?
Get the recipe link via email to comeback later.
Recipe Notes
Pro Tips
- A springform pan is almost required. Using a standard baking pan is discussed in the post.
- This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw, but both should be picked over for stems and rinsed.
- You can use other fresh fruit or even preserves—raspberry, apricot, or cherry are good choices.
- Do not cut before it is completely cooled.
- Store airtight and refrigerated for up to 3 days. You can also freeze for 2-3 months, sealed airtight.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Blueberry Cream Cheese Coffee Cake is a delicious dessert featuring cream cheese and sour cream, offering the flavor of New York cheesecake.
Adapted from Allrecipes.com Raspberry Cream Cheese Coffee Cake.
Charlene Wurtz says
Oh my gosh - this is just sinful!!! Your ratings need to go beyond #5 as this coffee cake is outstanding! We cannot stop eating it - LOVE this recipe!!!!
Nina says
I've made this a few times now. It seriously is delicious. I usually have to add about 10 min of baking time and turn the broiler on to crisp/brown the top the last couple min of baking time. Awesome recipe. :)
DrDan says
Hi Nina,
Thanks for the note and your experience, I thought this should take about an hour but really was done at 55 with both my cookings. But some oven variation and I use a heavy dark nonstick pan that might shorten it a bit.
Dan
Maureen says
I've baked this recipe three times for visitors coming from out of town. It's great for breakfast or dessert for lunch/dinner! So yummy! I've used both a springform and deep round circle pie dish and the coffee cake came out delicious in both baking dishes.
DrDan says
Hi Leslie,
Thanks for the note. I do really like this coffee cake.
I just check, and you are on the email list. Please check your junk mail, the last email went out mid-afternoon on August 7th. I'm still using Feedburner, and that may be the problem, but mine are coming though. Changing the feed to a different company is on the "to do" list for September after I retire and have more time. I think it will take a day or two then. Sorry, you're still having problems.
Leslie says
Great, family loved it (like most of your recipes), however I have signed up for your blog feed more than once and still don't get your new updates. Should I sign up again?
Constance Rutledge says
My daughter made this Cream cheese blueberry cake.... OMG!! DELICIOUS! Will Def be making again. Followed recipe exactly, baked in a 9" square pan. Major Yum!
DrDan says
Thanks for the note. Exactly what my wife and friends thought.
Dan