Blueberry Cream Cheese Coffee Cake is the perfect balance of tender cake, creamy filling, fresh fruit, and buttery streusel. This beautiful, multi-layered dessert is as pleasing to look at as it is to eat. The base is a moist and fluffy sour cream coffee cake, providing a rich foundation that perfectly complements the tangy cream cheese filling. Bursts of juicy blueberries are layered throughout the cake and on top, adding natural sweetness and vibrant color. The crowning touch is a buttery streusel crumble, baked until golden and crisp, providing texture and sweetness with every bite.
This cake is more than just a treat—it’s a showstopper for brunch, a comforting afternoon snack with coffee, or even a satisfying dessert. What makes it extra special is the careful layering of flavors and textures: first the moist cake, then a smooth cream cheese blend, followed by pockets of blueberries, and finally a golden-brown streusel topping. Each slice offers a delightful contrast of creamy, crumbly, and fruity sensations. Despite its impressive appearance, the recipe is easy to follow and rewarding to make. Whether you’re baking for guests or just indulging yourself, this coffee cake is sure to become a favorite go-to for any special occasion or slow weekend morning.
Why You’ll Love This Recipe
- Rich and Creamy Layers: The cream cheese filling and sour cream base make for an indulgent, moist texture.
- Fresh Blueberries in Every Bite: The distribution of blueberries throughout ensures fruity flavor in each layer.
- Perfect for Any Time of Day: Ideal as a breakfast cake, dessert, or afternoon coffee companion.
- Streusel Topping: A sweet, buttery crumble that adds a satisfying texture and visual appeal.
Ingredients
Cream Cheese Layer:
- ¼ cup granulated sugar
- 8 oz. cream cheese, softened
- 1 egg white
- ½ teaspoon pure vanilla extract
- 1¼ cup fresh blueberries
Cake Base:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 whole egg + 1 egg yolk
- ¾ cup sour cream
- 1 teaspoon pure vanilla extract
Streusel Topping:
- 1/3 cup granulated sugar
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter, chilled and diced
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- Make the Cream Cheese Layer:
- In a mixing bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Add the egg white and blend on low speed until just combined. Set aside.
- Prepare the Cake Base:
- In one bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar using an electric mixer.
- Add the egg, egg yolk, and vanilla, mixing until smooth.
- Alternate adding the dry ingredients and sour cream to the butter mixture until fully blended.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle 1/3 cup blueberries over the batter.
- Add the Cream Cheese Layer:
- Gently spread the cream cheese mixture over the blueberries.
- Top with the remaining blueberries, spreading them evenly.
- Make the Streusel Topping:
- Combine sugar, flour, and cold diced butter in a bowl.
- Use a fork or pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
- Sprinkle the streusel evenly over the top of the cake.
- Bake the Cake:
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- If the cake browns too quickly, cover loosely with foil for the remaining time.
- Cool and Serve:
- Let the cake cool on a wire rack.
- Run a thin knife around the edge of the pan before releasing the springform sides.
Tips for Success
- Room Temperature Ingredients: Make sure the butter and cream cheese are softened for smooth mixing.
- Even Layers: Spread each layer evenly for consistent baking and presentation.
- Use Fresh Berries: Fresh blueberries are best, but if using frozen, do not thaw before adding to the batter.
Storage Options
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze slices tightly wrapped in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.
This Blueberry Cream Cheese Coffee Cake is an indulgent yet refreshing cake that will leave a lasting impression. It’s a well-balanced treat with layers of flavor and texture that feel bakery-worthy—yet it’s easy enough to make right at home.
