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This blueberry cream cheese coffee cake brings together tender cake layers bursting with berries, a tangy ribbon of cream cheese, and a buttery cinnamon crumble topping. It is a showstopper for brunches and a comforting treat for slow mornings or afternoon snacks.
This cake always vanishes fast at my family’s gatherings. My kids love sneaking bites of the crumble as it cools, and my mom requests it every year for Mother’s Day breakfast.
Ingredients
- Softened salted butter: gives a rich base and moist crumb, so use the best quality you can find
- White sugar: provides just the right sweetness without overpowering the berries
- Large eggs: help with structure and tenderness
- Vanilla extract: deepens all the flavors and brings warmth
- Whole or two percent milk: adds richness and helps the cake stay moist
- All-purpose flour: for a classic crumb
- Baking powder: ensures the cake rises light and tall
- Fresh blueberries: pop with tart juiciness throughout the cake and filling, go for plump berries or thawed and drained frozen ones
- Cream cheese: brings a tangy creamy swirl that stays soft after baking
- Packed brown sugar: in the crumble adds caramel notes and keeps the topping chewy
- Cinnamon: gives the crumble warmth and that classic bakery aroma
- Powdered sugar and lemon juice: for the optional glaze brighten everything with a sweet citrus zing
Instructions
- Prepare the Pan:
- Preheat your oven to 350 degrees Fahrenheit and prep a 9 by 9 inch square dish with parchment paper or non-stick spray. Make sure the corners are well lined to keep the cake from sticking.
- Cream Butter and Sugar:
- In a large bowl use a hand mixer to cream together the softened butter and white sugar for about two minutes until pale and fluffy. This traps air for a tender cake.
- Combine Wet Ingredients:
- Add in both eggs, vanilla extract and milk. Beat just until combined. The mixture may look curdled but will smooth out once flour is added.
- Mix Dry Ingredients In:
- Sprinkle the all-purpose flour evenly over the mixture and scatter the baking powder over the top. Gently fold everything with a spatula just until the flour streaks disappear. Be careful not to overmix or the cake will be dense.
- Fold in Blueberries:
- Add one cup of blueberries and fold by hand using a gentle motion to avoid smashing the berries. Spread the batter evenly into your prepared pan.
- Prepare Cream Cheese Filling:
- With a clean bowl and the hand mixer beat the softened cream cheese and sugar until very smooth and fluffy. Add the egg and vanilla then beat again until fully incorporated.
- Assemble Layers:
- Spread the cream cheese filling carefully over the cake batter using an offset spatula or the back of a spoon. Scatter half a cup of blueberries over the top.
- Make the Crumble Topping:
- Combine softened butter, all-purpose flour, packed brown sugar and cinnamon in a small bowl. Use a fork or pastry cutter to blend until the mixture forms moist sand-like clumps.
- Top and Bake:
- Sprinkle the crumble evenly over the cream cheese and blueberry layer. Bake in the center of the oven for forty five to fifty minutes. The cake is done when a toothpick comes out clean or with dry cake crumbs. If in doubt check several spots to ensure the cake layer underneath is baked but do not overbake as it can dry out.
- Cool and Glaze:
- Let the cake cool before adding the glaze. Mix powdered sugar with lemon juice to make a thick pourable glaze and drizzle over the cooled cake for a zesty finish.
I am always amazed by how the cream cheese swirl stays creamy even after baking. One time my grandmother helped me make this recipe and we ended up turning the whole process into an impromptu family baking lesson. She swore the little extra cinnamon in the crumble made it unforgettable.
Storage Tips
Once completely cool cover the cake tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh at room temperature for about two days or refrigerate for up to five days for even longer shelf life. I find the flavors deepen after a night in the fridge.
Ingredient Substitutions
You can use an equal amount of frozen blueberries just make sure to thaw and pat them dry to avoid a soggy cake. Swap regular butter for plant-based alternatives if you prefer. For a gluten-free version use a gluten-free all-purpose flour blend.
Serving Suggestions
Enjoy warm with a cup of coffee for the ultimate breakfast. It is also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream for a fancy dessert. I sometimes slice it into thin bars and serve on brunch platters alongside fruit salad and savory quiche.
Every time I bake this cake, the kitchen smells like a bakery and my family gathers for a warm slice. It is the perfect treat for sharing at any occasion.
Common Recipe Questions
- → How do I ensure the cake stays moist?
Use whole or 2% milk and avoid over-mixing the batter. Be careful not to over-bake; the center should only have a few moist crumbs on a toothpick.
- → Can frozen blueberries be substituted for fresh?
Yes. Use frozen blueberries straight from the freezer and gently fold them into the batter to prevent bleeding.
- → How do I achieve a smooth cream cheese layer?
Ensure the cream cheese is fully softened before mixing with sugar and egg. Beat until the mixture is completely smooth.
- → What’s the best way to create a crumble topping?
Mix softened butter with flour, brown sugar, and cinnamon using a fork or pastry cutter until it resembles wet sand.
- → Is the lemon glaze necessary?
The lemon glaze is optional but adds a bright, citrusy note that complements the sweetness of the cake.
- → How should leftovers be stored?
Store cake in an airtight container in the refrigerator for up to 4 days. Serve chilled or gently rewarm.