Dreamy Blueberry Cream Cheese Coffee Cake Recipe for Brunch

Nestled between comfort and indulgence, this blueberry cream cheese coffee cake promises a morning revelation.

Bursting with plump berries and silky cream cheese, each slice tells a delightful story.

Breakfast becomes an occasion worth celebrating with this simple yet sophisticated treat.

Tender crumbs mingle with juicy blueberries, creating a harmonious balance of flavors.

Warm aromas will drift through your kitchen, beckoning everyone to the table.

Soft, rich, and utterly irresistible, this coffee cake transforms an ordinary day into something magical.

Why Blueberry Cream Cheese Coffee Cake Is a Perfect Breakfast Treat

• Burst with Flavor: Packed with tangy cream cheese and sweet blueberries, this coffee cake delivers a mouthwatering taste explosion that will delight your taste buds.
• Impress Without Stress: Despite its gourmet appearance, this recipe is surprisingly straightforward, making it perfect for home bakers who want to create something special without complicated techniques.
• Versatile Crowd-Pleaser: Perfect for breakfast, brunch, dessert, or an afternoon snack, this coffee cake adapts beautifully to different occasions and will satisfy everyone from kids to grandparents.
• Layer Love: The unique triple-layer construction – cake base, cream cheese middle, and streusel topping – creates a complex texture and visual appeal that makes each bite interesting and delicious.

Ingredients for Blueberry Cream Cheese Coffee Cake

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the coffee cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Granulated Sugar: Adds sweetness and helps with the cake's texture.
• Butter: Creates a rich and tender cake base with delightful moisture.
• Whole Egg, Egg Yolk: Provide richness, structure, and help bind the ingredients together.
• Vanilla Extract: Adds a warm and comforting flavor to the cake.
• Sour Cream: Contributes to the cake's moisture and creates a tender crumb.

• Cream Cheese: Provides a creamy and tangy layer with smooth texture.
• Granulated Sugar: Sweetens the cream cheese mixture.
• Vanilla Extract: Adds depth of flavor to the cream cheese layer.
• Egg White: Helps bind and stabilize the cream cheese mixture.

• Blueberries: Fresh berries that add bursts of fruity flavor and juiciness.
• Granulated Sugar, Flour, Chilled Butter: Creates a crispy and sweet crumbly layer on top of the cake.

How to Bake Blueberry Cream Cheese Coffee Cake

Step 1: Prepare Baking Setup

Warm the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Set aside for later use.

Step 2: Whip Cream Cheese Layer

• Cream cheese
• Granulated sugar
• Vanilla extract

Mix on medium-low speed until smooth.

Add egg white and blend on low speed until just combined. Set mixture aside.

Step 3: Create Cake Base

• Flour
• Baking powder
• Baking soda
• Salt

In another bowl, cream butter and sugar using an electric mixer. Add whole egg, egg yolk, and vanilla extract.

Gradually mix in flour mixture and sour cream alternately. Pour batter into prepared pan.

Sprinkle 1/3 cup blueberries on top. Spread cream cheese mixture evenly over the batter.

Top with remaining blueberries.

Step 4: Craft Streusel Topping

• Granulated sugar
• Flour
• Chilled diced butter

Use a fork or pastry blender to create crumbly pea-sized streusel crumbs.

Sprinkle evenly over the blueberry layer.

Step 5: Bake the Cake

Place cake in preheated oven.

Bake for 40-45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

If cake browns too quickly, cover with aluminum foil.

Step 6: Cool and Release

Remove cake from oven.

Let cool on a wire rack. Run a thin knife around the pan’s edge to separate cake from sides before removing.

Step 7: Store Properly

Refrigerate in an airtight container to maintain freshness.

Tips for Moist and Flavorful Blueberry Cream Cheese Coffee Cake

• Chill cream cheese beforehand to achieve a smoother, more consistent cream cheese layer without lumps.
• Toss blueberries lightly in flour before adding to the batter to prevent them from sinking during baking.
• Room temperature ingredients help create a more uniform and tender cake texture, ensuring better mixing and smoother consistency.
• Check cake doneness early to avoid overbaking; every oven varies, so start checking around 35 minutes for perfect moisture.
• Swap fresh blueberries with frozen ones if needed, but do not thaw them first to maintain cake structure and prevent color bleeding.

Variations on Blueberry Cream Cheese Coffee Cake

• Lemon Blueberry Variation: Replace vanilla extract with fresh lemon zest in both cream cheese and cake base layers. Add lemon juice to cream cheese mixture for enhanced citrusy flavor. Substitute some blueberries with lemon segments for bright, tangy profile.
• Gluten-Free Coffee Cake: Use gluten-free all-purpose flour blend instead of regular flour. Ensure all ingredients like baking powder are certified gluten-free. Replace wheat-based ingredients with almond or coconut flour for texture maintenance.
• Low-Sugar Alternative: Substitute granulated sugar with monk fruit sweetener or stevia. Use reduced-fat cream cheese and Greek yogurt instead of sour cream. Select smaller, naturally sweet blueberries to maintain dessert's inherent sweetness.

Pairing Ideas for Blueberry Cream Cheese Coffee Cake

• Craft a creamy vanilla latte that complements the cake's rich cream cheese and blueberry flavors, enhancing the dessert's sweet and tangy profile.
• Brew a delicate lavender Earl Grey tea to provide a floral, aromatic counterpoint that softens the cake's dense texture and highlights its fruity notes.
• Create a light honey-infused mascarpone cream as a side accompaniment, offering a silky, sweet contrast that amplifies the cake's creamy layers.
• Blend fresh blueberries with yogurt and a touch of honey for a refreshing drink that echoes the cake's fruity essence and provides a cool, vibrant companion.

Storage Advice for Blueberry Cream Cheese Coffee Cake

• Store the blueberry cream cheese coffee cake in an airtight container for up to 4 days. Keep it in the refrigerator to maintain the cream cheese layer's texture and prevent spoilage.
• Wrap the completely cooled cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature for 30 minutes before enjoying.

FAQs

• What ingredients give this coffee cake its unique texture?

The combination of sour cream and cream cheese creates a rich, moist texture that makes the cake incredibly tender and soft. The sour cream adds moisture, while the cream cheese provides a creamy, luxurious feel to each bite.

• How do I know if I've properly mixed the batter?

Look for a smooth, consistent batter without lumps. When you gradually add flour and sour cream, mix just until combined. Overmixing can develop gluten and make the cake tough, resulting in a dense rather than light texture.

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them first. Add the frozen berries directly to the batter to prevent color bleeding and maintain their shape.

Blueberry Cream Cheese Coffee Cake Recipe

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4.6 from 19 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Irresistible blueberry cream cheese coffee cake delivers a perfect balance of sweet and tangy flavors. Rich layers of creamy cheese and juicy blueberries make this dessert a delightful morning companion you’ll crave again and again.

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Ingredients

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• 8 oz cream cheese (softened)
• 1 cup fresh blueberries
• 1.5 cups all-purpose flour (for cake base)
• 5.5 tbsps unsalted butter (softened, for cake base)
• 0.5 cup granulated sugar (for cake base)
• 0.75 cup sour cream
• 1 whole egg
• 1 egg yolk
• 0.25 cup granulated sugar (for cream cheese layer)
• 1 egg white
• 0.5 tsp pure vanilla extract (for cream cheese layer)
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.33 cup granulated sugar (for streusel topping)
• 0.5 cup all-purpose flour (for streusel topping)
• 3 tbsps unsalted butter (chilled and diced)
• 1 tsp pure vanilla extract (for cake base)

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Instructions

1. Preheat oven to 350°F and prepare a 9-inch springform pan by greasing thoroughly and lining the bottom with parchment paper.
2. Create the cream cheese layer by whisking cream cheese, sugar, and vanilla until smooth. Gently fold in egg white, mixing until just incorporated.
3. Sift together dry ingredients for the cake base. In a separate bowl, cream butter and sugar until light and fluffy. Add whole egg, egg yolk, and vanilla, mixing well.
4. Alternately fold flour mixture and sour cream into the butter mixture, creating a smooth batter. Pour batter into prepared pan, spreading evenly.
5. Sprinkle 1/3 cup blueberries over the cake base. Carefully spread cream cheese mixture on top, ensuring complete coverage.
6. Distribute remaining blueberries across the cream cheese layer.
7. Prepare streusel topping by combining sugar, flour, and chilled butter. Use a fork to create crumbly, pea-sized pieces.
8. Generously scatter streusel over the blueberry-topped cream cheese layer.
9. Bake for 40-45 minutes, monitoring for even browning. If top browns too quickly, cover with aluminum foil.
10. Test cake doneness by inserting a toothpick into the center – it should come out clean.
11. Remove from oven and cool completely on a wire rack. Carefully run a knife around the pan’s edge before releasing.
12. Refrigerate in an airtight container to maintain freshness and texture.

Notes

• Opt for room temperature ingredients to ensure smooth blending and even texture throughout the cake.
• Gently fold blueberries to prevent color bleeding and maintain cake’s aesthetic appearance.
• Freeze fresh blueberries briefly before adding to prevent color staining and maintain shape during baking.
• Substitute dairy-free cream cheese and plant-based butter for a vegan-friendly version of this delightful coffee cake.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290 kcal
• Sugar: 23 g
• Sodium: 130 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg