Yield: 2 cakes

Blueberry Cream Cheese Coffee Cake

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

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!


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 (8 ounce each) cream cheese, softened
  • 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


  1. 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.
  2. Pour cake batter evenly into bottoms of two 9inch round cake pans that have been sprayed with non-stick baking spray. Set aside.
  3. 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.
  4. 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.
  5. Bake cakes in a 325 degree oven for 45 minutes.
  6. 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.


  • 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!
  • See blog post for more recipe tips and tricks and process photos.
  • Nutrition Information:



    Serving Size:

    1 slice

    Amount Per Serving: Calories: 513Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 185mgCarbohydrates: 66gFiber: 2gSugar: 38gProtein: 7g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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