This Blueberry Cream Cheese Coffee Cake has layers of sweet cream cheese, fresh blueberries, delicious crumb topping, and a perfect glaze. One bite won't be enough!
I have this problem- every time I got to the store this time of year I buy ALL the berries. They look so good and I imagine all the delicious recipes I can make with them. Then I have 500 pounds of blueberries in the fridge and feel pressure to use them before they go bad. I spend hours looking at recipes and trying to decide, but I almost always go back to what I know. And this coffee cake is what I know. I've made it so many times so I decided to add blueberries and it came out amazing.
Let's review why this coffee cake is so good:
- The cake layer- so simple, not too sweet, and made with buttermilk to keep it moist and tender.
- The cream cheese- in my opinion, all coffee cakes should have cream cheese. It's like a layer of cheesecake right in the center and gives it the best flavor.
- The blueberries- so fresh, a great contrast to the sweet cream cheese, and slightly softened from cooking but still holding its shape.
- The crumb topping- one of the most important parts of a coffee cake, if not thee most important part. It is made from a mixture of the cake ingredients before the liquids are added which means it couldn't be easier.
- The glaze- simple, pretty, and helps hold all the crumbs together when cutting. I think lemon juice would be delicious in this glaze!
- It's good on the first day, better the second day, and awesome the third day!
Everyone I shared this with went on and on about how good it was and went back for more than one piece.
Look at those layers!! That cream cheese and juicy blueberry!
You will love how quick this coffee cake comes together and how absolutely delicious it is!
Love coffee cake? Check out my Carrot Cake Coffee Cake- so good!!
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Blueberry Cream Cheese Coffee Cake
Ingredients
Coffee Cake Layer
- 2 ¼ cups flour
- ¾ cup butter at room temperature
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 egg
- ¾ cup buttermilk
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla
Cream Cheese Layer
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups fresh blueberries
Glaze
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk or enough to make it your desired consistency
Instructions
- Preheat oven to 350° and line a 11x8 pan with foil and grease.
- In a large bowl, combine flour, butter, sugar, and salt until fully combined. It will be crumbly. Measure out one cup and set aside for the topping.
- To the remaining batter, add egg, buttermilk, baking soda, baking powder, and vanilla.
- Pour into pan and smooth to make sure it's even.
- In a small bowl, beat the cream cheese and sugar together until combined and smooth.
- Add the egg and vanilla and mix until fully incorporated.
- Pour on top of the cake layer.
- Top with blueberries and sprinkle the remaining flour mixture on top for the crumb.
- Bake for 45-55 minutes or until the center is no longer jiggly. Sometimes the toothpick test doesn't work because it will pick up the cream cheese.
- Cool completely before glazing.
Nutrition Information
Sam says
Interesting... So many people commented on how yummy the cake looks, but has anyone tried making it? Does anyone have an 11x8 pan? This is a very odd sized pan. In fact, it is not listed on any pan conversion charts. I have made the recipe, in a 10” spring form pan. Hope this helps anyone else out there who tried to figure our what pan to use. I also made additional crumb topping and added lemon juice and lemon rind to the glaze instead of milk. Excellent recipe, thank you for sharing.
Jessica DeMay says
You're welcome, Sam! Thanks for trying it and for the great feedback! I know that's an unusual size pan- good to know it works in a spring form.
Jennifer says
Exactly what I was looking for. It turned out great! Thank you!
Jessica DeMay says
You're welcome, Jennifer! Thanks for trying my recipe- so glad you liked it!
Ruth Gosselin says
Oh so glad to have found a blueberry cream cheese coffee cake I use to go to this coffee shop in Michigan and eat there's so hopefully this one turns out out similar as I live in Oklahoma now but I,m fat conscious so can youmodify this recipe using low carb baking mix and using apple sauce instead of butter and splenda instead of sugar and fat free cream cheese and egg beaters
Jessica DeMay says
I hope you love it, Ruth! 🙂
Tanda says
Jessica---can this coffee cake be made ahead of time and frozen? If you refrigerate whats left after 1 day...just reheat @ 350?
I'm preparing for a 5 day get away with my church and want to do as much prep work as possible before leaving town.
Pictures look delicious---can't wait to make it.
Jessica DeMay says
Hi Tanda- I think it would work to make it ahead and freeze it. I haven't tries it personally, but I've done it with other coffee cakes and it works great. Yes, you can reheat it or eat it cold- both ways are delicious. I hope you have a great get away! Let me know if you have any other questions.
Tammy says
Do you refrigerate this?
Jessica DeMay says
Hi Tammy- I usually leave it out for up to a day, then refrigerate what's left. I hope that helps!
Katy | Her Cup of Joy says
I agree, all coffeecakes need to have cream cheese! This looks amazing, I need to use up some berries as well, I always over buy my berries lol.
Jessica DeMay says
Thanks!! Yes, such a great way to use up those berries 🙂
Felesha says
I will be adding this to a Sunday breakfast menu. I can just taste it now! 🙂
Jessica DeMay says
Awesome! I hope you like it!!
Kennedy Cole| KCole's Creative Corner says
That cream cheese layer looks so creamy and divine! I love coffee cake. And I just can't get over how fluffy and decadent this looks! How could anyone resist those beautiful pictures? Oh, I'll just have to try this! 🙂
I recently made a southern cooking website
Here's the link: http://kcolescreativecorner.com
I'd love it if you would check my site out
Thank you! 😀
Jenna says
This looks so good! I can never resist a good coffee cake, especially with crumb topping. The more the better I say! I'm a sucker for berries, especially blueberries in the store too. So delicious!
Jessica DeMay says
Thanks Jenna! The berries are such a nice addition. You would love this! 🙂
Mary Ann | the beach house kitchen says
Jessica this coffee cake looks fabulous! I am a HUGE coffee cake fan and the added blueberries are perfect! Love the photos!
Jessica DeMay says
Thanks Mary Ann!
mary says
Do you have to mix the blueberries with a little flour to keep them from sinking to the bottom?
Jessica DeMay says
Hi Mary- No because you are adding them on top of the cheesecake layer. They won't sink. Hope you enjoy!