Print

Blueberry Cream Cheese Coffee Cake

Blueberry cream cheese coffee cake slice on rustic board
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Blueberry Cream Cheese Coffee Cake combines a tender sour cream cake base with a tangy cream cheese filling, fresh blueberries, and a buttery streusel topping. Perfect for brunch or a cozy afternoon treat, it's an easy summer dessert that feels special.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (full-fat works best)
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (frozen work too, don't thaw)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 4 tablespoons cold butter, cubed

Instructions

  1. Let cream cheese soften at room temperature for 20 minutes.
  2. Preheat oven to 350°F. Grease a 9-inch springform pan or line with parchment.
  3. Make cream cheese filling: Beat softened cream cheese with 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla until smooth. Set aside.
  4. Prepare blueberries: Toss blueberries with 2 tablespoons flour and lemon zest. Set aside.
  5. Make streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse sand. Refrigerate.
  6. Make cake batter: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  7. In a large bowl, cream butter and 1 cup sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then 1 teaspoon vanilla.
  8. Alternate adding flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix just until combined.
  9. Spread half the batter in the prepared pan. Drop spoonfuls of cream cheese filling over batter, then sprinkle half the blueberries.
  10. Spread remaining batter on top, then scatter remaining blueberries. Sprinkle streusel evenly over top.
  11. Bake for 45-50 minutes, until golden and a toothpick inserted in center comes out clean. Cool in pan 20 minutes, then on rack 30 minutes before slicing.

Notes

For best results, use room temperature cream cheese to avoid lumps. Tossing blueberries in flour prevents sinking. If using frozen berries, keep them frozen and add straight to the flour mixture. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze wrapped for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/blueberry-cream-cheese-coffee-cake/