This Blueberry Cream Cheese Coffee Cake has layers of sweet cream cheese, fresh blueberries, delicious crumb topping, and a perfect glaze. One bite won't be enough!
I have this problem- every time I got to the store this time of year I buy ALL the berries. They look so good and I imagine all the delicious recipes I can make with them. Then I have 500 pounds of blueberries in the fridge and feel pressure to use them before they go bad. I spend hours looking at recipes and trying to decide, but I almost always go back to what I know. And this coffee cake is what I know. I've made it so many times so I decided to add blueberries and it came out amazing.
Let's review why this coffee cake is so good:
- The cake layer- so simple, not too sweet, and made with buttermilk to keep it moist and tender.
- The cream cheese- in my opinion, all coffee cakes should have cream cheese. It's like a layer of cheesecake right in the center and gives it the best flavor.
- The blueberries- so fresh, a great contrast to the sweet cream cheese, and slightly softened from cooking but still holding its shape.
- The crumb topping- one of the most important parts of a coffee cake, if not thee most important part. It is made from a mixture of the cake ingredients before the liquids are added which means it couldn't be easier.
- The glaze- simple, pretty, and helps hold all the crumbs together when cutting. I think lemon juice would be delicious in this glaze!
- It's good on the first day, better the second day, and awesome the third day!
Everyone I shared this with went on and on about how good it was and went back for more than one piece.
Look at those layers!! That cream cheese and juicy blueberry!
You will love how quick this coffee cake comes together and how absolutely delicious it is!
Love coffee cake? Check out my Carrot Cake Coffee Cake- so good!!
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Blueberry Cream Cheese Coffee Cake
Ingredients
Coffee Cake Layer
- 2 ¼ cups flour
- ¾ cup butter at room temperature
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 egg
- ¾ cup buttermilk
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla
Cream Cheese Layer
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups fresh blueberries
Glaze
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk or enough to make it your desired consistency
Instructions
- Preheat oven to 350° and line a 11x8 pan with foil and grease.
- In a large bowl, combine flour, butter, sugar, and salt until fully combined. It will be crumbly. Measure out one cup and set aside for the topping.
- To the remaining batter, add egg, buttermilk, baking soda, baking powder, and vanilla.
- Pour into pan and smooth to make sure it's even.
- In a small bowl, beat the cream cheese and sugar together until combined and smooth.
- Add the egg and vanilla and mix until fully incorporated.
- Pour on top of the cake layer.
- Top with blueberries and sprinkle the remaining flour mixture on top for the crumb.
- Bake for 45-55 minutes or until the center is no longer jiggly. Sometimes the toothpick test doesn't work because it will pick up the cream cheese.
- Cool completely before glazing.
Marcy says
Made the blueberry cream cheese coffee cake today it was outstanding, I have been looking for a recipe for coffee cake that’s not a yeast coffee cake ever sense our old time bakery closed 7 years ago. Every bakery I have been to are either yeast with thin painted on fruit jam or just not good. This is exactly what I have been looking for to make. Reminds me of our old bakery. Delicious and perfect. Thank you for sharing
Jessica DeMay says
Thanks, Marcy! I'm so glad you like it and it was just what you were looking for.
Patrick says
I've made this recipe multiple times and it's a huge hit with family and co-workers!
Everyone loves it and it's gone in a flash!
Amanda Kay says
Can you use frozen blueberries with this recipe? I tried scrolling through all comments to see if anyone had asked but couldn’t find. This is my go-to-saved coffee cake recipe but have never tried variations
Jessica DeMay says
Hi Amanda- yes, I think that would work. Don't thaw and maybe add a couple minutes baking time. Hope that helps!
Joanna Breckenfeld says
Can you freeze this coffee cake after it has been baked?
Also I don't have the pan size you gave. Will a 13x9 or an 8x8 work?
Jessica DeMay says
Hi Joanna- I think freezing it will work. You can use a 13x9 and bake it less time, maybe 35-40 minutes. Hope you enjoy!
Mary says
I brought this to work today and it was a hit!. I added a little cinnamon to the cake and maple to the glaze.
Jessica DeMay says
Thanks for trying it, Mary!
Amanda kay says
This is by far my most favorite coffee cake recipe!! I had a mini heart attack when I couldn’t find your recipe after googling blueberry cream cheese coffee cake and your site didn’t come up. Found link when I posted recipe on my FB and then I had to go to your about page and see about the name change. Congrats on expanding your site to cooking along with baking! Look forward to trying your other recipes but I literally ate this coffee cake every day while pregnant with my first kid lol it’s that good
Jessica DeMay says
Thanks, Amanda! Sorry for the confusion and I'm glad you found it again 🙂 Haha- glad you like it so much!
Brianna says
Made this tonight and it is amazing! I didn't have the right size pan but a 9 inch springform worked just fine. It came out looking gorgeous and my family raved about it. Thank you for the recipe, will definitely be making this again!
Valerie says
Hi, going to try this tomorrow!! Can you use sour cream instead of buttermilk?
Jessica DeMay says
Hi Valerie- yes, that should work. Enjoy!
Janine Hamlin says
Your recipe looks so good - can't wait to try! Can you substitute plain milk for the buttermilk if you don't have it on hand?
Jessica DeMay says
Thanks, Janine! Yes, that will work, but buttermilk is the best. You can Google how to make homemade buttermilk if you're out. It's super easy. Enjoy!
Patricia says
Just made this today. Added a hint of lemon zest to the cream cheese layer. It is truly amazing! Light as a cloud, perfectly sweet (not overly sweet, as the hubs and I prefer) and addictive! We may have nibbled on much more than we should have in the three hours it's been done. This most definitely will be a regular recipe in our home. How should this be stored?
Thanks so much for this!
Jessica DeMay says
You're welcome, Patricia! Thanks for trying and for the great feedback! I'm so glad you like it! It can be stored at room temperature for a couple days, then should be refrigerated. (I'm so sorry for the delayed response)