Blueberry Cream Cheese Coffee Cake

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!

Any day that starts with cake is bound to be a good one. When autumn rolls around, try this Pumpkin Streusel Coffee Cake and my Cinnamon Apple Coffee Cake too.

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. Based off our popular cream cheese coffee cake recipe, this 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!

Ingredient Notes

• 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!

Easy Instructions

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! Serve with a hot cup of coffee or homemade hot chocolate.

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!
• Use a 9-inch springform pan to remove this cake easily from the baking dish. Much like our lemon coffee cake, you’ll save yourself extra topping this way!

Recipe FAQs

More Easy Breakfast Recipes

• Overnight French Toast Casserole
• Blueberry Muffins Recipe
• Almond Cake
• Breakfast Casserole
• Kringle Danish

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Blueberry Cream Cheese Coffee Cake

4.75 from 8 votes

By: Aimee

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!

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 2 cakes

Ingredients 

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For the Cake:

• ▢ 2 ½ cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup unsalted butter softened
• ▢ 3 large eggs
• ▢ 2 teaspoon almond extract
• ▢ ⅔ cup milk

For the filling:

• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ ½ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 cup fresh blueberries

For the struesel:

• ▢ 1 cup light brown sugar packed
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup unsalted butter melted
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon almond extract
• ▢ ½ cup almonds chopped

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Instructions 

• To begin making the cake, in a large mixing bowl, beat flour, sugar, baking powder, baking soda, salt and butter together until crumbly. Add eggs, almond extract and milk, beat for about 2 minutes until fluffy and smooth.
• Pour cake batter evenly into bottoms of two 9inch round cake pans that have been sprayed with non-stick baking spray. Set aside.
• In a mixing bowl, beat cream cheese with sugar and egg for 3-4 minutes until smooth. Fold in blueberries. Pour evenly into the two cake pans over the cake batter. Set aside.
• In a bowl, combine brown sugar, sugar and salt. Pour melted butter, flour and almond extract into bowl and combine until crumbly. It will feel like a thick dough. Add in chopped almonds and drop by tablespoon over cream cheese layer.
• Bake cakes in a 325 degree oven for 45 minutes.
• Remove from oven and allow to cool about 15 minutes in pan. Remove from pan and cool completely. Slice and enjoy. Store remaining coffee cake in airtight container in refrigerator or freeze for later use.

Notes

• 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!
• Use a 9-inch springform pan to remove this cake easily from the baking dish. Much like our lemon coffee cake, you’ll save yourself extra topping this way!

Nutrition

Serving: 1slice, Calories: 513kcal, Carbohydrates: 66g, Protein: 7g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 104mg, Sodium: 185mg, Fiber: 2g, Sugar: 38g

Course: Breakfast and Brunch

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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.