Blueberry Cream Cheese Coffee Cake
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This Blueberry Cream Cheese Coffee Cake is so soft, moist, and has the most delicious layers of cake batter, a rich cream cheese topping, brown sugar streusel and topped with more blueberries and crunchy almonds. It’s the perfect cake for breakfast or dessert!
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Blueberry Cream Cheese Coffee Cake
This soft, buttery and dense Blueberry Cream Cheese Coffee Cake makes a stunning appearance on a breakfast, brunch or dessert table. Made with layers of a sour cream coffee cake base, sweet cream cheese mixture, streusel crumb topping, juicy blueberries, and almonds for a crunchy texture.
This delicious coffee cake can be made in advance, freezes and travels well. It’s perfect for any occasion or holiday like Easter or the 4th of July since blueberries are always available.
Coffee cakes are my favorite kind of cake to make because you can have a slice with morning coffee for breakfast, or you can add a scoop of vanilla ice cream to the top to make it a dessert. Each bite has the perfect amount of sweetness and has a sweet almond flavor with a pop of blueberries.
Other recipes with fresh blueberries is this Blueberry Baked Oatmeal, Banana Blueberry Cookies, Fruit Pizza Cookies, and Berry Fruit Salad.
Why You’ll Love This blueberry coffee cake recipe
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening to help make the cake extra fluffy.
- Sugars: We use granulated white sugar in the cake batter and brown sugar (either dark brown sugar or light brown sugar) for the streusel topping.
- Eggs: You’ll need two whole eggs at room temperature. One for the cake batter and one for the cream cheese layer.
- Butter: Makes this cake extra buttery, tender and soft. We use softened butter for the cake batter and cold butter for the streusel.
- Almond extract: Compliments the almonds on top of the cake but you could use vanilla extract instead.
- Sour cream: Adds richness, flavor and moisture. It will help to create a fine crumb. You could use plain Greek yogurt as an alternative.
- Cream cheese: It’s best to use full fat brick of cream cream to maximize the flavor and creaminess.
- Blueberries: The star ingredient! Fresh blueberries work best for this coffee cake recipe but you could use frozen blueberries if you need to. Just be sure to completely thaw the blueberries and gently pat them down with a paper towel.
- Sliced almonds: Adds the perfect crunchy texture to the cake.
how to make Blueberry Cream Cheese Coffee Cake
Prepare cake pan: Preheat oven to 350 degrees F and coat a 9 inch springform pan with non-stick spray, be sure to coat the sides of the pan well. Line the bottom with parchment paper cut to fit the circle. Set aside.
Cream butter and sugar: In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add in the sour cream, almond extract and egg: Mix until combined.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda.
Add the flour mixture to the wet ingredients in 3 increments: Mix together just until combined. Be sure not to over-mix. Pour the batter into the prepared cake pan and evenly spread on top with a rubber spatula.
To make the cream cheese layer
In a separate bowl, beat together the cream cheese until light and fluffy. Add the sugar and egg and continue to beat until smooth. Spread evenly over the cake layer. Sprinkle blueberries over the top of the batter.
Make streusel topping
In a small bowl with a pastry cutter, pastry blender, or fork, mash together the cold butter, brown sugar, and flour. The mixture should form a paste. Sprinkle all over on top of the blueberries. Lastly, sprinkle the almond all over the streusel.
Bake cake: For 55-60 minutes. The cake will still be slightly jiggly but a light golden brown, just be sure to let it cool completely on a cooling rack for at least an hour. Once cooled, top with extra blueberries (optional) cut into slices, serve and enjoy!
recipe variations & tips
- Make sure all the ingredients are at room temperature. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
- Lemon Blueberry Coffee Cake: A hint of lemon goes a long way. Add a few tablespoons of fresh lemon juice and fresh lemon zest top the cake batter for a zesty lemon flavor.
- Topping: Top cooled cake with powdered sugar or drizzle a light icing on top for added sweetness.
- Cool completely: Since the cream cheese layer needs some time to set, be sure to let the cake cool for at least an hour before slicing.
- Don’t over-mix: Make sure to mix just until ingredients are combined to keep the cake extra soft and tender.
FAQ
What goes with this Blueberry Coffee Cake?
Enjoy it with a cup of coffee, or hot tea in the morning or serve it as a delicious dessert with a scoop of vanilla ice cream on top. Of course..since this is a coffee cake, you can eat it any time of the day ;).
Do I have to use blueberries?
No! Blackberries, raspberries or strawberries make other great options. You can also use a combination of different fruits as well.
Do I have to use a springform pan?
No you don’t have to but springform pans are deep enough to fit all the batter and bake evenly. They also have the removable bottom to make it extra easy to get the cake out. You could also use a bundt pan or 2 round cake pans, just be sure to divide the batter and layers that go on top. The baking time will have to be adjusted if baked in another pan.
What can I top the cake with?
You can enjoy the Blueberry Cream Cheese Coffee Cake as is, dust with powdered sugar, or drizzle a light cream cheese frosting, or light vanilla glaze.
leftovers & storage
Storage: Since the cake has a layer of cream cheese, it’s best to store in the refrigerator for up to 5 days. Simply cover the pan with plastic wrap or transfer to an airtight container.
If you want to heat it, simply place a slice in the microwave to get warm for a few seconds.
Freeze: You can freeze cake by placing plastic wrap on the cake or wrap individual slices and place in a heavy-duty ziplock bag. Freeze for up to 3 months.
Defrost: To defrost, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours.
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Blueberry Cream Cheese Coffee Cake
Ingredients
Cake Layer
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 whole egg
Cream Cheese Layer
- 8 ounces cream cheese softened at room temperature
- 1/4 cup granulated sugar
- 1 whole egg
- 1 1/2 cups fresh blueberries plus more for topping
Streusel Layer
- 1/4 cup salted butter cut into small cubes
- 1/4 cup brown sugar
- 2 tabllespoons all-purpose flour
- 1/4 cup sliced almonds
Instructions
To make thee cake layer
- Preheat oven to 350 degrees F and coat a 9 inch springform pan with cooking spray. Line the bottom with parchment paper cut to fit the circle. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the sour cream, almond extract and egg. Mix until combined.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- Add the flour mixture to the wet mixture in 3 increments, mixing together just until combined. Be sure not to over-mix. Pour the batter into the prepared cake pan and evenly spread on top with a rubber spatula.
To make the cream cheese layer
- In a medium bowl, beat together the cream cheese until light and fluffy. Add the sugar and egg and continue to beat until smooth. Spread evenly over the cake layer. Sprinkle blueberries over the top.
Make streusel topping
- In a small bowl with a pastry cutter or fork, mash together the cold cubed butter, brown sugar, and flour. The mixture should form a paste. Sprinkle all over on top of the blueberries. Lastly, sprinkle the almond all over the streusel.
- Bake the cake for 55-60 minutes. The cake will still be slightly jiggly but a light golden brown, just be sure to let it cool completely on a cooling rack for at least an hour.
- Once cooled, top with extra blueberries (optional) cut into slices, serve and enjoy!
