Have you ever wondered why coffee cake, despite its name, doesn’t actually contain coffee? The mystery behind this beloved breakfast treat lies in its perfect pairing companion rather than its ingredients. And when it comes to elevating this classic, nothing compares to the luscious combination of tangy cream cheese and juicy blueberries.
Today, I’m sharing my ultimate Blueberry Cream Cheese Coffee Cake that has become a weekend staple in my home. This triple-layer delight features a buttery cake base, a creamy cheese filling, and a crown of blueberry goodness that will transform your morning coffee ritual.
Ingredients List
For the Cake Base:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened (substitute with Neufchâtel for a lighter option)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh blueberries (frozen work too, but don’t thaw)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans (optional)
Timing
Preparation Time: 25 minutes to assemble all components
Baking Time: 50-55 minutes
Cooling Time: 30 minutes (essential for proper setting)
Total Time: Approximately 1 hour and 50 minutes – which is actually 15% faster than traditional layered coffee cakes that often require separate baking stages.
Step-by-Step Instructions
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper for easy removal. Having everything measured and ready will make the assembly process much smoother.
Step 2: Make the Cake Base
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick.
- Spread the batter evenly into the prepared pan, using a spatula to smooth the surface.
Step 3: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the egg and vanilla, beating until well incorporated. The filling should be silky and lump-free. For the creamiest texture, ensure your cream cheese is properly softened to room temperature before mixing.
Step 4: Create the Blueberry Layer
In another bowl, gently toss blueberries with sugar, cornstarch, lemon juice, and zest. The cornstarch is crucial here – it will thicken the blueberry juices as they bake, preventing a soggy cake. The lemon brightens the flavor and enhances the natural sweetness of the berries.
Step 5: Prepare the Streusel Topping
Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in chopped pecans if using. For the best texture, avoid overworking the streusel – those varied butter chunks create delightful pockets of flavor.
Step 6: Assemble the Blueberry Cream Cheese Coffee Cake
- Spread the cream cheese filling over the cake batter, leaving a 1/2-inch border around the edges.
- Spoon the blueberry mixture evenly over the cream cheese layer.
- Sprinkle the streusel topping over everything.
Step 7: Bake to Perfection
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the cake portion comes out clean. The center should be set but might have a slight jiggle from the cream cheese layer. If the top browns too quickly, tent with aluminum foil after 30 minutes.
Step 8: Cool and Serve
Allow the RECIPE For Blueberry Cream Cheese Coffee Cake to cool in the pan for at least 30 minutes before slicing. This cooling period is non-negotiable – it allows the layers to set properly and flavors to meld together.
Nutritional Information
Per serving (based on 12 servings):
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 230mg
- Total Carbohydrates: 49g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 6g
This coffee cake provides approximately 15% of your daily calcium needs thanks to the cream cheese layer, while the blueberries deliver a healthy dose of antioxidants and vitamin C.
Healthier Alternatives for the Recipe
Looking to make this treat a bit more nutritious? Consider these modifications:
- Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and nutrients
- Replace up to half the butter with unsweetened applesauce to reduce fat content
- Use 1/3 less sugar in each component – the blueberries provide natural sweetness
- Opt for low-fat cream cheese to cut calories while maintaining creaminess
- Add 2 tablespoons of ground flaxseed to the cake batter for omega-3 fatty acids
- For a dairy-free version, substitute plant-based butter and cream cheese alternatives
Serving Suggestions
Elevate your Blueberry Cream Cheese Coffee Cake experience with these serving ideas:
- Serve slightly warm with a scoop of vanilla bean ice cream for a decadent dessert
- Pair with a dollop of Greek yogurt for a protein-rich breakfast option
- Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra zing
- Create a brunch board featuring slices of coffee cake alongside fresh fruit and savory options
- For special occasions, garnish with candied lemon peel and a few fresh blueberries
- Serve alongside a French press of medium roast coffee with notes of caramel or citrus
Common Mistakes to Avoid
- Overmixing the cake batter: This develops gluten and results in a tough cake. Mix just until ingredients are incorporated.
- Using cold cream cheese: Room temperature cream cheese blends smoothly without lumps. Set it out at least 30 minutes before baking.
- Skipping the parchment paper: This makes removal and cleanup much easier, especially with sticky blueberry filling.
- Cutting into the cake too soon: Patience is key! The layers need time to set, or you’ll end up with a messy (albeit delicious) situation.
- Using old baking powder: Test yours by adding a teaspoon to hot water – it should bubble vigorously. If not, replace it.
- Overcrowding the blueberries: More isn’t always better. Too many berries can make the cake soggy with excess moisture.
Storing Tips for the Recipe
Your Blueberry Cream Cheese Coffee Cake will remain fresh and delicious with proper storage:
- Room Temperature: Store covered for up to 2 days. The cream cheese makes refrigeration necessary after this point.
- Refrigerator: Keep in an airtight container for up to 5 days. Let slices come to room temperature before serving for best flavor.
- Freezer: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Make-Ahead Option: Prepare the cake base and streusel up to a day ahead. Store separately in the refrigerator, then assemble and bake when needed.
Pro tip: If freezing, slightly underbake the cake by 5 minutes so it doesn’t dry out when reheated.
Conclusion
This Blueberry Cream Cheese Coffee Cake represents the perfect balance of textures and flavors – a buttery cake base, tangy cream cheese filling, juicy blueberry layer, and crumbly streusel topping. It’s versatile enough for both special brunches and everyday indulgences.
I’d love to hear how your coffee cake turns out! Did you try any of the suggested variations? Share your experience in the comments below, or tag us in your creation photos on social media. And if you enjoyed this recipe, be sure to check out our other breakfast treats that pair perfectly with your morning coffee!