The Perfect Blueberry Cream Cheese Coffee Cake Recipe for Brunch

Blueberry cream cheese coffee cake represents a symphony of culinary comfort and indulgence.

Sweet meets tangy in this remarkable dessert that revolutionizes ordinary mornings into extraordinary experiences.

Weekend bakers adore how this recipe balances delicate textures with robust flavors, creating something truly memorable.

Soft crumbs mingle with creamy cheese and bursting fruit, promising a sensory journey in every forkful.

The delicate balance between richness and lightness makes this confection a standout among traditional breakfast treats.

Hints of warmth and subtle sweetness weave through each carefully crafted layer, inviting you to savor each nuanced bite.

Why This Coffee Cake Is a Blueberry-Laced Dream

• Burst with Fruity Freshness: Blueberries break open during cooking, releasing a vibrant, natural sweetness that infuses the entire coffee cake with intense berry flavor and juicy goodness.
• Creamy Dreamy Texture Explosion: Luxurious cream cheese filling creates a smooth, velvety layer that perfectly complements the tender cake base, delivering a rich and indulgent mouthfeel in every single bite.
• Crumble Topping Magic: Crunchy almond-studded crumb topping adds delightful textural contrast, providing a satisfying nutty crunch that elevates the cake from ordinary to extraordinary, making each slice a delectable experience.

What Makes This Swirl of Cream and Crumb Sing

Main Ingredients:

• Flour: Provides structure and base for the coffee cake.
• Sugar: Adds sweetness and helps with caramelization and texture.

• Blueberries: Fresh, ripe berries that add natural sweetness and juicy flavor.
• Apple Juice or Water: Helps create a syrupy sauce for the blueberries.

• Butter: Cold butter creates flaky, tender crumb in the cake.
• Yogurt: Adds moisture and tanginess to the cake.
• Cream Cheese: Creates a rich, smooth filling with creamy texture.
• Eggs: Bind ingredients and provide structure to the cake.

Additional Ingredients:

• Cornstarch: Thickens the blueberry sauce for perfect consistency.
• Vanilla Extract: Adds depth and warmth to the overall flavor.
• Lemon Zest: Brightens the cake with citrusy notes.
• Lemon Juice: Adds subtle tartness to the cream cheese layer.

• Baking Powder: Helps the cake rise and become light.
• Baking Soda: Assists in creating a tender crumb.
• Salt: Balances and enhances other flavors.

• Almonds: Provides crunch and nutty flavor to the cakes surface.

A Soft Bake With Layers of Surprise

Step 1: Prepare Blueberry Sauce

• Cook blueberries with apple juice or water in a medium saucepan
• Bring to a boil, then simmer for 3-5 minutes
• Stir occasionally until blueberries release juices
• Mix cornstarch with water until smooth
• Add cornstarch mixture to blueberries and cook 1 more minute
• Remove from heat and let cool

Step 2: Prepare Baking Pan

• Butter a 9-inch springform pan generously
• Line bottom with parchment paper
• Preheat oven to 350°F

Step 3: Create Crumb Base

• Combine flour and sugar in a large mixing bowl
• Cut cold butter into flour mixture using pastry blender
• Create coarse crumbs
• Separate half the crumb mixture for topping

Step 4: Mix Dry Ingredients

• Add baking powder, baking soda, salt, and lemon zest
• Mix thoroughly

Step 5: Combine Wet Ingredients

• Whisk yogurt, vanilla extract, and 1 egg
• Gently fold into dry ingredients
• Mix until just combined

Step 6: Create Cream Cheese Layer

• Beat cream cheese
• Add remaining sugar, 1 egg, and lemon juice
• Mix until smooth and creamy

Step 7: Assemble Cake

• Spread batter evenly in prepared pan
• Pour cream cheese mixture over batter
• Add spoonfuls of cooled blueberry sauce
• Leave 1-inch border around edges

Step 8: Add Crumb Topping

• Mix almonds into reserved crumb mixture
• Sprinkle crumbs around cake edges and center

Step 9: Bake Cake

• Bake 35-40 minutes
• Check for golden brown color
• Cake should slightly jiggle when gently shaken

Step 10: Cool and Serve

• Let cake cool on wire rack for 15 minutes
• Remove springform rim
• Serve warm and enjoy

Tips to Keep the Layers Light and Lovely

• Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before adding to the batter to prevent them from dropping to the bottom during baking.
• Achieve Crumbly Topping: Keep butter extremely cold when creating the crumb mixture to ensure a perfect, crisp texture that doesn't melt too quickly.
• Master Cream Cheese Consistency: Let cream cheese sit at room temperature for about 30 minutes before mixing to guarantee a smooth, lump-free filling.
• Create Clean Cake Cuts: Wait until the coffee cake completely cools before slicing to maintain clean, precise edges and prevent crumbling.
• Enhance Flavor Depth: Swap regular lemon zest with Meyer lemon zest for a more complex, slightly sweeter citrus undertone that complements the blueberries beautifully.

Keep It Moist and Dreamy the Next Day

• Refrigeration: Store leftover coffee cake in an airtight container and keep refrigerated for up to 4 days. Wrap each slice individually with plastic wrap to maintain moisture and prevent drying out. The cream cheese and blueberry layers will stay fresh and delicious when properly sealed.
• Freezing: Slice the coffee cake before freezing for easier portioning. Place wrapped slices in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the cake's texture and flavor.
• Reheating: Warm individual slices in the microwave for 15-20 seconds on medium power.

What to Sip With This Morning or Dessert Treat

• Brew Blueberry Burst Coffee Pairing: Match this cake with a light roast Colombian coffee that highlights the bright, fruity notes of the blueberries. The coffee's subtle acidity will complement the cake's creamy richness perfectly.
• Creamy Citrus Drink Match: Pair with a chilled lemon-infused iced tea or a sparkling citrus spritzer. These drinks will enhance the cake's lemon zest undertones and provide a refreshing contrast to the dense, creamy texture.
• Sweet Nutty Wine Selection: Choose a late-harvest Riesling or a moscato with subtle almond notes that will dance beautifully with the cake's almond-crumb topping. The wine's sweetness will harmonize with the blueberry sauce and cream cheese layers.
• Breakfast Companion Delight: Serve alongside a smooth vanilla yogurt smoothie or a light cappuccino to create a balanced morning treat that brings out the cake's delicate flavors and creamy consistency.

Mix-In Ideas That Add New Personality

• Berry Burst Variation: Replace blueberries with mixed berries like raspberries and blackberries for a vibrant, tangy flavor profile that adds extra complexity to the coffee cake.
• Tropical Sunshine Remix: Swap apple juice with pineapple juice and add shredded coconut to the crumb topping, creating a bright, exotic version of the original recipe that transports your taste buds to a tropical paradise.
• Nutty Cream Cheese Crunch: Incorporate chopped pecans or walnuts into the cream cheese layer and sprinkle additional nuts across the top, bringing a rich, crunchy texture that complements the soft cake base and creates delightful contrast in every bite.
• Citrus Zinger Edition: Increase lemon zest quantity and add orange zest to the batter, then drizzle a light citrus glaze over the cooled cake for a refreshing, zingy twist that elevates the entire dessert experience.

Blueberry Cream Cheese Coffee Cake Recipe

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4.8 from 8 reviews

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

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Description

Blueberry cream cheese coffee cake brings together silky cream cheese, juicy blueberries, and buttery crumb topping in one irresistible dessert. Bakery-quality indulgence awaits when you slice into this moist, tangy masterpiece that promises pure comfort with each delectable bite.

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Ingredients

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Blueberry Cream Cheese Coffee Cake

Main Ingredients:

• 2 cups (474 milliliters) blueberries (fresh or frozen)
• 6 ounces (170 grams) cream cheese (softened)
• 2 cups (240 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 2 large eggs

Wet Ingredients:

• ¼ cup (60 milliliters) plain low-fat yogurt or sour cream
• ½ cup (118 milliliters) apple juice or water
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon zest (yellow part only)

Dry and Supplemental Ingredients:

• ¼ cup (57 grams) cold, diced butter
• ½ cup (50 grams) sliced almonds
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 tablespoon cornstarch
• ¼ teaspoon salt

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Instructions

1. In a medium saucepan over medium heat, combine fresh blueberries with apple juice or water, bringing the mixture to a gentle boil. Reduce heat and simmer for 3 to 5 minutes, stirring occasionally until blueberries release their vibrant juices.
2. Whisk cornstarch with plus of water until completely smooth. Stir this mixture into the simmering blueberries and cook for an additional minute until the sauce thickens. Remove from heat and let cool to room temperature.
3. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously butter a 9-inch (23-centimeter) springform pan and line the bottom with parchment paper for easy removal.
4. In a large mixing bowl, whisk together flour and of sugar until well combined. A food processor can streamline this step if desired.
5. Cut cold butter into the flour-sugar mixture using a pastry blender or food processor until coarse crumbs form. Separate and reserve half of this crumbly mixture for topping.
6. Add baking powder, baking soda, salt, and lemon zest to the remaining crumb mixture. Mix thoroughly to distribute the dry ingredients evenly.
7. In a separate bowl, whisk together yogurt, vanilla extract, and one egg until smooth. Gently fold this wet mixture into the dry ingredients, mixing just until combined to avoid overmixing.
8. Spread the batter evenly across the prepared springform pan, ensuring a uniform layer that covers the entire bottom.
9. Using a food processor or electric mixer, beat cream cheese with the remaining of sugar, one egg, and lemon juice until silky smooth. Carefully pour this cream cheese mixture over the cake batter.
10. Dollop cooled blueberry sauce across the cream cheese layer, leaving a 1-inch (2.5-centimeter) border around the edges for a visually appealing presentation.
11. Mix chopped almonds into the reserved crumb mixture. Sprinkle this topping around the cake’s edges and generously over the center.
12. Bake for 35 to 40 minutes, or until the cake turns golden brown. The center should still have a slight jiggle when gently shaken.
13. Allow the cake to cool on a wire rack for 15 minutes. Carefully remove the springform pan’s rim and serve warm for optimal flavor and texture.

Notes

• Blueberry Sauce Preparation: Start by gently simmering fresh blueberries in liquid until they burst and release their natural sweetness.
• Cornstarch Thickening: Quickly transform the fruit mixture into a glossy, spoonable sauce using cornstarch for perfect consistency.
• Pan Preparation: Butter a springform pan generously and line the bottom with parchment paper for easy cake removal.
• Crumb Base Creation: Mix flour and sugar, then cut in cold butter to develop a rustic, crumbly texture that becomes both base and topping.
• Wet Ingredient Incorporation: Carefully fold yogurt, egg, and vanilla into dry ingredients, maintaining a light, tender cake texture.
• Cream Cheese Layer: Whip cream cheese with sugar and egg to create a luxurious, tangy filling that elevates the entire dessert.
• Blueberry Swirl Technique: Delicately dollop cooled blueberry sauce over cream cheese, creating beautiful marble-like patterns.
• Nutty Crumb Topping: Sprinkle almond-studded crumbs across the surface for added crunch and visual appeal.
• Baking Perfection: Bake until golden brown, with a slight jiggle indicating a moist, tender crumb.

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

Nutrition

• Serving Size: 1
• Calories: 590 kcal
• Sugar: 28g
• Sodium: 350mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 71g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 120mg