Blueberry Coffee Cake with Cream Cheese

Blueberry Cream Cheese Coffee Cake cut into squares and served with a cake server.

5 from 4 votes

Blueberry Coffee Cake with Cream Cheese

Blueberry Cream Cheese Coffee Cake is a delightful mouth-watering dessert that is perfect for breakfast, brunch, or an afternoon snack. Filled with juicy blueberries and the creaminess of cream cheese, this coffee cake is a keeper.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: blueberry coffee cake, blueberry coffee cake with cream cheese, blueberry cream cheese coffee cake, blueberry cream cheese coffee cake recipe, cream cheese blueberry blueberry coffee cake

Servings: slices

Calories: 309kcal

Author: Dana

Equipment

Ingredients

Blueberry Cream Cheese Coffee Cake

½ cup unsalted butter softened
1 ½ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour spooned and leveled
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
2 cups blueberries fresh or frozen
8 ounces cream cheese cut into cubes

Crumb Topping

2 tablespoons unsalted butter softened
½ cup granulated sugar
½ teaspoon lemon juice
½ cup all purpose flour

Instructions

Preheat your oven to 375°F and prepare a 9x9 baking dish by lining it with parchment paper or coating it with non-stick spray.
In a large bowl, combine the softened butter and sugar together until light and fluffy.
Beat the eggs in one at a time until combined. Mix in the vanilla extract.
In a separate bowl, combine the all purpose flour, baking powder, and salt.
Add ⅓ of the dry ingredients to the wet ingredients followed by ⅓ of the milk. Repeat the process ending with the flour.
Top the flour with the blueberries and gently fold them into the batter.
Chop the cream cheese into cubes and gently stir them into the batter.
Pour the cake batter into the prepared pan.
Make the crumb topping by using a fork or pastry blender by cutting the softened butter into the remaining flour and cutting in the lemon juice and remaining sugar.
Sprinkle the crumb topping over the cake batter evenly distributing it over the entire cake.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool in the baking dish for about 15 to 20 minutes before removing from the pan, slicing and serving.

Notes

For best results, use fresh blueberries.

Coating the blueberries with flour will help prevent them fro sinking into the batter.

Nutrition