Introduction

Bright, fruity, and rich, this Blueberry Cream Cheese Coffee Cake is a perfect treat for breakfast or dessert. Layers of tender cake, creamy filling, and a crisp streusel topping come together for a delightful bite every time.

A slice of blueberry crumb cake sits on a white plate with three fresh blueberries beside it. The cake has about three visible layers: a pale, moist cake base dotted with dark blue blueberries, a thick middle layer full of cooked blueberries blending into the cake, and a golden-brown crumb topping dusted with powdered sugar. On top of the crumb topping are a few fresh blueberries. A woman's hand holding a fork is breaking into the slice, lifting a piece of the crumb topping and cake. The scene is on a wooden surface with a blurred second piece of cake and a white bowl full of blueberries in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (1 stick / 113 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
½ cup whole milk, room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3 cups (444 g) fresh blueberries
1 package (8 ounces) cream cheese, softened
1 tablespoon light brown sugar, packed
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ cup (100 g) light brown sugar, packed
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, cold, cubed
Confectioners’ sugar, for dusting

Instructions

Step 1: Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Add eggs, milk, vegetable oil, and vanilla extract to the butter mixture. Mix on low speed for about 1 minute until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on medium speed for about 30 seconds, just until incorporated. Avoid overmixing.
Step 6: Remove the bowl from the mixer and gently fold in the fresh blueberries. Set aside.
Step 7: In a medium bowl, use a hand mixer to blend the cream cheese, 1 tablespoon light brown sugar, cornstarch, and 1 teaspoon vanilla extract until smooth. Set aside.
Step 8: Pour half of the blueberry batter into the prepared pan and spread evenly.
Step 9: Carefully spread the cream cheese mixture over the batter in an even layer.
Step 10: Top with the remaining blueberry batter, smoothing the surface. Set aside.
Step 11: In a large bowl, combine ½ cup light brown sugar, 3 tablespoons flour, and ground cinnamon for the crumble topping.
Step 12: Add the cold cubed butter pieces and use your hands to work the mixture into pea-sized crumbles.
Step 13: Evenly sprinkle the crumble topping over the assembled batter.
Step 14: Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, cover loosely with foil.
Step 15: Remove from the oven and let the cake cool for 10 minutes before releasing the springform pan.
Step 16: Allow the coffee cake to cool completely before slicing.
Step 17: Just before serving, dust the top with confectioners’ sugar.

Tips & Variations

For a fun twist, try swapping blueberries with raspberries or blackberries.
Make sure all wet ingredients are at room temperature for a smoother batter.
Use cold butter for the crumble topping to ensure crisp, buttery crumbs.
If fresh blueberries aren’t available, frozen berries can be used—just do not thaw before folding in.

Storage

Store leftover coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds or warm in a low oven. Dust with confectioners’ sugar again after reheating if desired.

How to Serve

A slice of blueberry crumb cake is held up by a spatula with a wooden handle, showing three visible layers: a bottom layer of dark purple blueberry filling, a thick middle layer of creamy white cheese, and a top layer of light golden cake dotted with purple-blue blueberries. The cake is topped with a golden crumb layer dusted with powdered sugar and three fresh blueberries. The rest of the cake sits on a white plate with more blueberries on top, placed on a white marbled surface with a blurred bowl of blueberries in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake ahead of time?

Yes, you can assemble it the night before and refrigerate it. Bake it fresh the next morning for best texture and flavor.

Can I use cream cheese substitutes?

While cream cheese is recommended for its texture and flavor, you can try mascarpone as a substitute for a slightly different, creamy taste.