Blueberry Cream Cheese Coffee Cake is a soft and moist cake with layered blueberry batter, rich cream cheese filling, and a sweet crumble topping. This coffee cake is perfect for breakfast, brunch, or dessert! If you love this one, you might also enjoy my Blueberry Coffee Cake—it’s another blueberry-packed favorite that’s just as soft, moist, and perfect for any occasion!
Ingredients & Substitutions
- Flour: All-purpose flour gives the cake structure and stability. I have not tested the cake with other kinds of flour, so I cannot speak to their effectiveness.
- Butter: I prefer unsalted butter to have the most control over the salt in the coffee cake. I used it in both the cake and the crumble topping. If using salted butter, you may want to lessen the amount of salt in the recipe.
- Sugar: I used granulated sugar in the cake and then light brown sugar in both the cream cheese filling and crumble topping.
- Milk: For a soft, tender texture, I added whole milk to the cake batter. If you don’t have whole milk, 2% or 1% could also work.
- Blueberries: The star of the recipe is the fresh blueberries! 3 cups are gently folded into the cake batter so you get a blueberry flavor in every bite.
- Cream Cheese: Let the cream cheese soften or come to room temperature before making the filling.
Can I Use Frozen Blueberries In This Coffee Cake?
Yes! You can use frozen blueberries in this coffee cake, but there are a few things to keep in mind. Don’t thaw them before adding them to the batter, or they’ll release too much moisture. Be gentle when stirring because frozen blueberries can sometimes turn the batter purple. Since they add extra moisture, the cake might need a few extra minutes in the oven. Just check with a toothpick to make sure it’s done!
Can I Make Blueberry Coffee Cake Without The Cream Cheese Filling?
Absolutely! If you prefer a blueberry coffee cake without the cream cheese filling, you’ll love my Blueberry Coffee Cake with Crumble Topping!
What Makes Coffee Cake Different From Regular Cake?
Coffee cake is different from regular cake because it’s not as sweet, has a denser texture, and usually has a crumb topping (like this one!) instead of frosting. Regular cakes are often frosted and served as dessert, but coffee cake is great for breakfast or brunch. It’s made to go perfectly with a cup of coffee or tea! Some coffee cakes, like this Blueberry Cream Cheese Coffee Cake, even have layers for extra flavor and texture.
Can I Make Blueberry Coffee Cake In A Different Pan?
Yes, you can make the Blueberry Cream Cheese Coffee Cake in a different pan if you don’t have a springform pan! You can use a 9-inch round cake pan, greased and lined with parchment paper. A 9-inch square pan works too, though the cake will be more compact. If using a 9×13-inch baking dish, the cake will be thinner, so check for doneness 5-10 minutes earlier. Always grease or line your pan and check for doneness by inserting a toothpick; if it comes out mostly clean, the cake is done!
Can I Use A Different Fruit In Coffee Cake?
Yes, you can use a different fruit in this coffee cake! Some great options are raspberries (check out my Raspberry Coffee Cake), which add a tart, tangy flavor that works well with the sweetness of the cake, or blackberries, which are juicy and sweet. Chopped strawberries would be refreshingly delicious, while peaches—either fresh or frozen—add a summery sweetness. Apples are another delicious choice, especially for a cozy, fall-inspired flavor. Just be sure to adjust the sweetness of the cake depending on how tart or sweet your fruit is!
How To Store Blueberry Cream Cheese Coffee Cake
Since the coffee cake has a cream cheese filling, it’s best to store it in the refrigerator to keep it fresh. Let the coffee cake cool completely. Once it’s cooled, store it in an airtight container in the refrigerator for up to 4-5 days.
Can I Freeze Blueberry Cream Cheese Coffee Cake?
Yes, If you want to keep the cream cheese coffee cake longer, you can freeze it! Wrap the coffee cake tightly in plastic wrap and then aluminum foil, and freeze it for up to 3 months. When ready to enjoy, let it thaw at room temperature for a few hours or place it in the refrigerator overnight.
Blueberry Cream Cheese Coffee Cake
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 cups (444 g) fresh blueberries
Cream Cheese Filling
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon light brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crumble Topping
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold
Garnish
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute until combined.
- Add the dry ingredients to the wet ingredients. Mix on medium speed for about 30 seconds, or until just incorporated. Do not overmix.
- Remove the bowl from the mixer and gently fold in the blueberries. Set aside.
Cream Cheese Filling
- In a separate medium bowl, use a hand mixer to mix the cream cheese, brown sugar, cornstarch, and vanilla until smooth. Set aside.
Assembly
- Pour half of the blueberry batter into the prepared springform pan, gently spreading it evenly.
- Carefully spread the cream cheese mixture over the batter in an even layer. Top with the remaining blueberry batter, smoothing the surface. Set aside.
Crumble
- In a large bowl, combine brown sugar, flour, and cinnamon.
- Add the cold butter pieces and use your hands to work the mixture into pea-sized crumbles.
- Evenly sprinkle the crumble topping over the batter.
- Bake for 65-70 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. If the cake is starting to brown, cover it loosely with foil.
- Remove from the oven. Let the coffee cake cool for 10 minutes. Then, release the springform pan to prevent the sides from sticking.
- Allow the cake to cool completely before slicing.
- When ready to serve, dust with confectioners' sugar.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This cake is so good! I love the blueberries and the cream cheese filling. It's like dessert for breakfast.
Elizabeth
Wow, I really liked this coffee cake! Who knew that the cream cheese filling would be so delicious?!?
Annabelle
This coffee cake is great, like a step up from regular coffee cake. It is very good!
Stephanie
This is the perfect balance of sweet and tangy. The bluberries and cream cheese are an amazing combination.
Bella
I love it! And, the crumble is my favorite part! Can we double it next time?
I love these old food for the soul recipes ty