Blueberry Cream Cheese Coffee Cake is a moist and fluffy breakfast cake filled with juicy blueberries. The crunchy almond streusel topping and soft cream cheese layer are the perfect match for a mug of freshly brewed coffee!
Why this Recipe Works
I have a special place in my heart for coffee cakes. And cheesecake. This recipe really has the best of both worlds! It’s a delicious addition to a Sunday brunch or a coffee date with a friend. Blueberry Cream Cheese Coffee Cake is like cheesecake and coffee cake in one!
- A rich blueberry cream cheese layer is baked on top of the coffee cake.
- You’ll love the burst of sweet berries and cheesy tang in every bite.
- A streusel crumb with brown sugar and almonds adds a perfect crunch to the soft cake.
- This recipe makes two coffee cakes so you’ll have plenty to share.
Don’t forget to save a slice (or two) for dessert!
- Cream cheese – You will need plain full fat cream cheese for this recipe. Use the kind that’s sold as sticks, not the whipped cream cheese “spread.”
- Blueberries – Fresh blueberries are best for this coffee cake. Frozen berries can be used as well.
- Almond extract – This is used in both the cake batter and the streusel topping to enhance the flavor of the blueberries. Feel free to swap for our homemade vanilla extract if desired.
- Butter – We use unsalted butter in this cake for a fluffy consistency and tender crumb. You will also need melted butter for the crumb topping.
- Almonds – The chopped nuts compliment the sweet blueberries beautifully and I love the crunchiness they add to the streusel!
This recipe consists of three layers: the cake, the cream cheese filling and the streusel topping.
Make the coffee cake batter first:
- Beat the dry ingredients with butter until crumbs form.
- Then beat in the the eggs, milk and almond extract.
- Divide the batter into two round cake pans.
Now make the cream cheese layer:
- Add cream cheese, sugar and an egg to a mixing bowl.
- Beat until well combined, then fold in the blueberries.
- Pour this cream cheese mixture over the cake batter.
Finally, add the streusel topping and bake:
- Combine the ingredients for the streusel and drop it over the cream cheese layer by the spoonful.
- Bake the blueberry cream cheese coffee cakes until a toothpick inserted in the center of each cake comes out clean–about 45 minutes.
Let cool, then cut yourself a big slice!
Tips and Tricks
- Spray your cake pans with non-stick baking spray first to make the cakes easier to remove. Or use our homemade cake release.
- The streusel topping will seem more like a thick dough than many crumb toppings. Use a 1 Tablespoon cookie scoop to help you evenly divide it over the unbaked cakes.
- Store this cake in an airtight container in the fridge. You can also freeze it for longer storage!
Let the cake cool for about 15 minutes before you attempt to remove it from the pan.
Then place a sheet of parchment paper on top of the cake and quickly turn it upside down to slide it out of the pan. Some of the streusel may fall off the top but you can catch them with the parchment paper!
Yes, this coffee cake can be made in a bundt pan or an 8 – 9 inch square baking dish to make one cake instead of two. The cake will be much thicker and need additional baking time.
No, this coffee cake does not contain any coffee. Neither do my other many coffee cake recipes. It’s called “coffee cake” because it’s often served with coffee!
Start your day with a slice of this Blueberry Cream Cheese Coffee Cake! The creamy cheesecake filling and almond crumble on top elevate a simple breakfast cake to delicious heights.