Blueberry Cream Cheese Coffee Cake

Sweet blueberries, creamy cheesecake layers, and a crumbly streusel topping come together in this dreamy Blueberry Cream Cheese Cake.

this Recipe

So, let me tell you how this Blueberry Cream Cheese Cake became my weekend obsession. It all started during one of those rainy Saturday mornings—you know, the kind where the sky’s gray, the coffee’s strong, and you’re in the mood for baking something… comforting. I had a pint of blueberries that were on their last good day and some cream cheese tucked away in the fridge. Destiny? Absolutely.

The result? A cake that’s everything I didn’t know I needed. Moist, tangy, sweet, with those little pops of juicy blueberries, and don’t get me started on that crumbly streusel topping. It was one of those “just one more slice” situations until half the cake mysteriously disappeared before dinner. Oops.

This cake has since become my go-to for brunches, lazy Sundays, and those nights when you just need something sweet to go with that glass of wine. (No judgment—been there.)

Why You’ll Love This Blueberry Cream Cheese Cake Recipe?

• The Cream Cheese Layer: Creamy, slightly tangy, and the kind of silky texture that feels like a hug.
• Blueberries Galore: Fresh bursts of fruity sweetness in every bite. It’s like nature’s candy.
• Buttery Streusel Topping: Because every good coffee cake needs that little crumble-on-top moment.
• Super Versatile: Breakfast, dessert, 3 a.m. snack—this cake fits in everywhere.
• Balanced Flavors: Sweet, tangy, and a hint of vanilla—all doing their perfect little dance together.

Ingredient Notes:

Cream Cheese Layer:

• Cream Cheese: Full-fat, because life’s too short for low-fat cream cheese in cake.
• Sugar: Sweetens up that cream cheese layer just enough.
• Egg White: Helps the cream cheese bake up soft but stable.
• Vanilla Extract: It rounds out the flavors—skip it, and you’ll notice.
• Blueberries: I used fresh, but frozen totally works. No need to thaw—just toss them in.

For the Cake Base:

• All-Purpose Flour: Classic choice for a tender crumb.
• Baking Powder & Baking Soda: The duo that gives the cake its light, fluffy texture.
• Salt: Trust me—just a pinch makes all the flavors pop.
• Unsalted Butter: Room temp is key for that perfect creaming moment.
• Sugar: Sweet but not too sweet—this is still a cake you can have for breakfast. (Right?)
• Egg + Egg Yolk: Adds richness and keeps things moist.
• Sour Cream: Secret weapon for moisture and a subtle tang. Game-changer.

Streusel Topping (The Crunchy Crown):

• Flour & Sugar: The base of all good crumbles.
• Cold Butter: The magic that gives you those perfect little golden nuggets of streusel.

How To Make Blueberry Cream Cheese Cake?

Step 1. Preheat & Prep the Pan:

Crank your oven to 350°F (175°C). Grease your 9-inch springform pan (because who wants cake stuck to the sides?) and line it with parchment paper. Future-you will thank you.

Step 2. Cream Cheese Filling Time:

Mix softened cream cheese, sugar, and vanilla until smooth—like, “I want to eat this with a spoon” smooth. Stir in the egg white to make it all silky and set-aside ready.

Step 3. The Cake Batter:

In one bowl, whisk together flour, baking powder, baking soda, and salt. In another, cream the butter and sugar until light and fluffy (think frosting texture). Beat in the egg, egg yolk, sour cream, and vanilla. Slowly mix in the dry ingredients until just combined—don’t overdo it.

Step 4. Assemble the Cake Magic:

Spread the cake batter evenly into your pan. Sprinkle on 1/3 cup of blueberries. Layer on the cream cheese mixture, followed by the remaining blueberries. Now, it’s looking like a cake.

Step 5. Streusel Time:

Mix flour, sugar, and cold butter until crumbly. Sprinkle generously over the top. This is where the magic happens.

Step 6. Bake & Cool:

Bake for 40–45 minutes, or until a toothpick comes out clean. If the top’s getting too brown too fast, cover it loosely with foil. Let it cool before removing from the pan—unless you love that hot, messy slice (no shame).

Storage Options:

• Room Temp: Covered, it’s perfect for 1–2 days (if it lasts that long).
• Fridge: It’ll keep for up to 5 days in an airtight container. Honestly, I love it chilled.
• Freezer: Slice it, wrap tightly, and freeze for up to 2 months. Midnight cravings? Sorted.

Variations and Substitutions:

• Swap the Berries: Raspberries, blackberries, or a mix—get creative.
• Lemon Vibes: Add lemon zest to the cream cheese layer for a zingy twist.
• Go Gluten-Free: Use a 1:1 gluten-free flour blend—works like a charm.
• Nutty Crunch: Add chopped pecans or walnuts to the streusel. Trust me.

What to Serve with Blueberry Cream Cheese Cake?

• Coffee or Iced Latte: The obvious choice. Coffee + cake = pure joy.
• Whipped Cream or Vanilla Ice Cream: For when you want to turn it into a proper dessert.
• Lemon Glaze Drizzle: Adds a sweet-tart finish. Highly recommend.

Frequently Asked Questions:

Can I use frozen blueberries?
Absolutely. No need to thaw—just toss them right in.

Why did my streusel sink into the cake?
Your butter might’ve been too soft. Cold butter is what gives that perfect crumble.

Can I make it ahead of time?
Yes! In fact, it’s even better the next day once the flavors meld together.

This Blueberry Cream Cheese Cake isn’t just a recipe—it’s a little piece of comfort. It’s the kind of cake that makes people ask, “You made this?!” (Yes, you did. And you nailed it.)

Whether you serve it for brunch, bring it to a potluck, or eat it straight from the pan at midnight (guilty), it’s guaranteed to hit the spot.

So, what do you say? Ready to bake it? If you do, snap a pic and let me know how it turned out—I love seeing your kitchen wins!

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5 from 3 votes

Blueberry Cream Cheese Coffee Cake

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Picture a symphony of flavors where each layer is more enticing than the last one; the Blueberry Cream Cheese Coffee Cake is a work of art with its delightful combination of sweet and tangy cream cheese and bursts of fresh blueberries all nestled within a tender and buttery cake. Each slice offers a blend of textures from the velvety cream cheese filling to the blueberries topped with a crumbly and golden streusel that adds the perfect amount of crunch. This cake isn't a delight; it represents mornings and joyful gatherings—a testament, to the magic that occurs when simple ingredients are infused with love and baking expertise.

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12 Servings

Ingredients

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For the Cream Cheese Layer:

• ¼ c sugar
• 8 ounces cream cheese softened
• 1 egg white
• ½ tsp vanilla extract
• 1 ¼ c blueberries

For the Cake:

• 1 and ½ c all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 5.5 tbsp. unsalted butter softened
• ½ c sugar
• 1 egg + 1 egg yolk
• ¾ c sour cream
• 1 tsp vanilla extract

For the Streusel Topping:

• ⅓ c sugar
• ½ c all-purpose flour
• 3 tbsp. butter chilled and cut into chunks

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Instructions

 

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, with butter. Line it with parchment paper.
2. To make the cream cheese layer blend together the sugar, softened cream cheese and vanilla until smooth and creamy. Gently stir in the egg white. Set the mixture aside.
3. In a bowl combine flour, baking powder, baking soda and salt. In another bowl cream together the butter and sugar. Add the eggs and vanilla to the butter mixture. Gradually mix in the flour mixture alternating with cream.
4. Pour the cake batter into the pan ensuring that it spreads evenly. Sprinkle 1/3 cup of blueberries over the batter. Next spread a layer of the cream cheese mixture on top of the blueberries. Finally, add the remaining blueberries on top.
5. To prepare streusel mix sugar, flour and chilled butter chunks until you achieve a crumbly texture. Sprinkle this streusel mixture over the cake.
6. Bake for 40 to 45 minutes or, until a toothpick inserted into the center comes out clean. If you notice that the top is browning quickly during the baking process cover with foil. Cool in the pan, then remove and serve. Keep refrigerated if not serving immediately.

Notes

If you're someone who loves the idea of enjoying a delicious Blueberry Cream Cheese Coffee Cake but has to avoid gluten don't fret! There's a course for you to relinquish in this treat. Just replace the flour with your favorite gluten-free flour blend. Make sure to choose one that can be substituted cup-for-cup, for simplicity. Don't forget to check that your baking powder and baking soda are also gluten-free as they may include hidden traces of gluten sometimes.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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