Blueberry Cream Cheese Coffee Cake

I don’t know why, but I have been dying for some incredible, moist, blueberry coffee cake.  I wanted one that was light, had a streusel topping, and full of flavor, without being overly sweet.  Thanks to all my wonderful facebook friends, and much research, I found a recipe from King Arthur Flour that had most of what I was looking for, and then I found Confessions of a Cookbook Queen’s recipe that incorporated the cream cheese element I had decided I wanted to try.  This morning I combined them, pulling elements from each, and the resulting Blueberry Cream Cheese Coffee Cake was nothing short of miraculous.  I honestly think it is the best tasting thing to ever come out of my kitchen for breakfast foods.  Seriously.  I don’t know what else I can say, it got rave reviews from my whole family, and we have demolished a third of the pan just at breakfast.  Crazy good!

Blueberry Coffee Cake


Blueberry Cream Cheese Coffee Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 1/16 of cake

Adapted from King Arthur Flour's Blueberry Coffee Cake with Lemon Streusel and Confessions of a Cookbook Queen's Blueberry Cream Cheese Coffee Cake


    Cinnamon Streusel
  • 1/2 cup brown sugar
  • 1 cup All-Purpose Flour
  • 1/4 teaspoon of salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, softened
  • Cake
  • 8 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 6 ounces cream cheese, room temperature
  • 3 tablespoons apple juice (or milk)
  • 1 teaspoon vanilla extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries, well drained
  • 2 ounces cream cheese, cold, diced into small pieces


  1. Preheat your oven to 350°F. Lightly grease a 9" x 13".
  2. For the cinnamon streusel: In a medium-sized bowl mix the brown sugar, flour, cinnamon, and salt. Work the softened butter into the flour mixture until it resembles granola, some larger chunks, some smaller. Set mixture aside.
  3. For the cake: Using a stand mixer with paddle attachment or a hand mixer, cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the cream cheese, apple juice (or milk) and vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.
  5. Gently fold in the blueberries until well distributed throughout the batter. Add in the cream cheese pieces and carefully finish folding in, you want chunks of cream cheese in the batter.
  6. Pour into the prepared pan and spread evenly (if your blueberries were frozen the batter will be incredibly thick and cold, I had to use my hands to press it out). Sprinkle with the cinnamon streusel until the batter is completely covered.
  7. Bake for 30-35 minutes (if using fresh blueberries, 45-50 minutes for frozen) or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.


If your blueberries are frozen it will add 10-15 minutes to the baking time, so plan accordingly.

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Blueberry Cream Cheese Coffee Cake
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