Heavenly Blueberry Cream Cheese Coffee Cake Recipe for Breakfast

Weekends call for something special, and this blueberry cream cheese coffee cake delivers pure morning magic.

Bursting with juicy blueberries nestled in a tender, creamy cake base, this recipe promises a delightful breakfast experience.

Soft cream cheese swirls create tantalizing pockets of richness throughout each delectable slice.

The delicate crumb melts in your mouth, balancing sweet and tangy notes perfectly.

Fragrant hints of vanilla and cinnamon dance across the surface, promising a comforting start to any day.

Each bite feels like a warm hug from your favorite bakery.

Grab a fork and dive into this irresistible morning treat that’ll make your breakfast feel like a celebration.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Calories: 550 kcal

Servings: 2

Blueberry Cream Cheese Coffee Cake Ingredients

• Blueberries: Bursting with juicy sweetness, these berries add vibrant color and antioxidant power. Choose plump, firm berries with deep blue color and no soft spots.
• Lemon Zest, Lemon Juice: Brightens the cake with zesty, citrusy notes. Select bright yellow, firm lemons with smooth skin for maximum flavor.

• Cream Cheese: Provides luxurious, tangy texture and smooth consistency. Use full-fat, room temperature cream cheese for best results.
• Yogurt or Sour Cream: Adds moisture and subtle tanginess. Select fresh, creamy varieties with no separation.
• Eggs: Bind ingredients and create tender cake structure. Choose fresh, large eggs at room temperature.

• All-Purpose Flour, Cornstarch: Create tender cake base with perfect crumb. Use fresh, sifted flour for smooth texture.
• Granulated Sugar: Sweetens and helps caramelize cake edges. Select pure, fine white sugar.
• Baking Soda, Baking Powder: Provide essential lift and lightness. Ensure fresh, unexpired leavening agents.
• Butter: Adds rich flavor and flaky texture. Use cold, high-quality unsalted butter.
• Almonds: Introduce delightful crunch and nutty undertones. Choose fresh, crisp sliced almonds.
• Vanilla Extract: Enhances overall flavor complexity. Select pure, high-quality extract.
• Salt: Balances sweetness and amplifies other flavors. Use fine table salt.
• Apple Juice or Water

Tools for Blueberry Cream Cheese Coffee Cake

• Large mixing bowl: Perfect for combining dry ingredients and mixing batters.
• Food processor: Helpful for creating crumb mixture and blending cream cheese filling.
• 9-inch springform pan: Essential for baking and easily releasing the cake.
• Pastry blender: Great for cutting cold butter into flour mixture.
• Small bowls: Useful for mixing wet ingredients and cornstarch slurry.
• Medium saucepan: Needed for cooking blueberry sauce.
• Whisk: Helps blend ingredients smoothly.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Wire rack: Perfect for cooling the cake after baking.
• Parchment paper: Ensures easy cake removal from pan.

How to Make Blueberry Cream Cheese Coffee Cake

• Blueberry Preparation

Simmer blueberries in liquid until they release natural juices and become soft. Create a quick sauce by mixing with cornstarch to thicken, then set aside to cool.

• Cake Base Construction

Mix flour with sugar, creating a crumbly base by cutting in cold butter. Separate half the mixture for topping, then blend in baking essentials like baking powder and lemon zest.

• Wet Ingredient Integration

Combine yogurt, egg, and vanilla into dry ingredients. Stir gently to create a smooth batter without overmixing, maintaining a light texture.

• Cream Cheese Layer

Whip cream cheese with sugar, egg, and lemon juice until silky. Spread this luxurious mixture over the prepared cake base, creating a rich, tangy foundation.

• Flavor Layering

Dollop cooled blueberry sauce across cream cheese surface. Sprinkle reserved crumb mixture with chopped almonds over the top, ensuring even coverage.

• Baking Magic

Place cake in preheated oven and bake until golden brown. The center should remain slightly jiggly, indicating a perfect, moist texture.

• Cooling and Serving

Let cake rest on wire rack for short period. Remove springform sides and slice while still warm for maximum flavor enjoyment.

Tips for Baking Blueberry Cream Cheese Coffee Cake

• Smart Baking Tricks
• Toss blueberries in a little flour before adding to the batter to prevent them from sinking and ensure even distribution throughout the cake.
• Always use room temperature cream cheese to guarantee a silky, lump-free filling that blends perfectly with other ingredients.
• Freeze your butter for 10 minutes before cutting into the flour mixture to create extra crispy, beautifully textured streusel topping.
• This coffee cake can be prepared a day in advance and stored in the refrigerator, covered. Simply reheat gently before serving to restore its delightful warm, fresh-baked appeal.
• Replace blueberries with raspberries or mixed berries for a delicious twist, or swap almonds with chopped pecans to create your own signature version of this delectable coffee cake.

Serving Blueberry Cream Cheese Coffee Cake Right

• Breakfast Bliss Companion: Pair this decadent coffee cake with a steaming cup of freshly brewed coffee or a smooth cappuccino to enhance the blueberry and cream cheese flavors.
• Weekend Brunch Star: Serve alongside a light citrus salad or fresh fruit medley to balance the cake's rich, creamy texture and add a refreshing touch to your morning spread.
• Dessert Transformation: Elevate the coffee cake as an elegant dessert by adding a scoop of vanilla bean ice cream or a dollop of whipped cream, creating a luxurious after-dinner treat that celebrates the cake's sweet and tangy profile.
• Sharing Pleasure: Cut into smaller squares for a delightful potluck contribution or afternoon tea gathering, allowing friends and family to enjoy this irresistible homemade delicacy that showcases your baking skills.

Storing Blueberry Cream Cheese Coffee Cake for Later

• Smart Storage Solutions
• Refrigerator Haven: Store leftover coffee cake covered in plastic wrap or sealed container for up to 4 days, maintaining its delicious moisture and soft texture.
• Freezer Friendly: Wrap individual slices in aluminum foil, then place inside freezer-safe bag for convenient 2-month storage. Thaw overnight in refrigerator before enjoying.
• Room Temperature Tip: Keep cake at ambient temperature for maximum 2 days if planning quick consumption. Place under cake dome or covered loosely with clean kitchen towel.
• Slice Separation Strategy: Insert small parchment paper squares between cake slices when storing multiple pieces together, preventing accidental sticking and maintaining individual slice integrity.

Creamy Blueberry Cream Cheese Coffee Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

• Total Time: 1 hour 30 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Scrumptious blueberry cream cheese coffee cake delivers a perfect balance of sweet and tangy flavors. Rich layers of tender cake, creamy filling, and juicy blueberries will delight you with each delectable bite.

---

Ingredients

Scale 1x2x3x

• 2 cups blueberries (fresh or frozen)
• 6 oz (170 g) cream cheese (softened)
• 2 cups (240 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ½ cup (118 ml) apple juice or water
• ¼ cup (60 ml) plain low-fat yogurt or sour cream
• ½ cup (50 g) sliced almonds
• ¼ cup (57 g) cold, diced butter
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 tsp grated lemon zest (yellow part only)
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blueberry Preparation: Simmer blueberries in apple juice or water over medium heat until juices release, then whisk cornstarch with water and stir into the mixture to create a thickened sauce. Remove from heat and cool to room temperature.
2. Oven Preparation: Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line bottom with parchment paper for easy cake removal.
3. Crumb Base Creation: Combine flour and sugar, then cut in cold butter using a food processor until coarse crumbs form. Divide the mixture, reserving half for topping.
4. Dry Ingredient Integration: Mix baking powder, baking soda, salt, and lemon zest into the remaining crumb mixture, ensuring even distribution.
5. Wet Ingredient Incorporation: Whisk yogurt, vanilla extract, and egg until smooth, then gently fold into dry ingredients to create a uniform batter. Spread evenly in prepared pan.
6. Cream Cheese Layer: Beat cream cheese with sugar, egg, and lemon juice until silky. Pour carefully over cake batter, maintaining a clean edge.
7. Topping Application: Dollop cooled blueberry sauce across cream cheese layer, leaving a border. Combine chopped almonds with reserved crumb mixture and sprinkle generously over the cake.
8. Baking Process: Bake for 35-40 minutes until golden brown, with a slight jiggle in the center when gently shaken.
9. Cooling and Serving: Let cake cool on wire rack for 15 minutes. Remove springform rim and serve warm for optimal enjoyment.

Notes

• Prevent Lumpy Sauce: Whisk cornstarch thoroughly with water to ensure a smooth, lump-free blueberry sauce before adding to the simmering berries.
• Master Mixing Technique: Fold wet ingredients into dry ingredients gently to maintain a tender cake texture, avoiding overmixing which can create a tough crumb.
• Strategic Topping Placement: Leave a 1-inch border when adding blueberry sauce to create a professional-looking presentation and prevent overflow during baking.
• Check Doneness Carefully: Look for a golden brown top and a slight jiggle in the center when shaking the pan to ensure perfect baking without overcooking.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Boiling, Simmering, Baking, Blending
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 32 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 85 mg