Blueberry Cream Cheese Coffee Cake
This Blueberry Cream Cheese Coffee Cake is full of juicy, ripe blueberries, a buttery almond crumble, and a soft cake with a cream cheese swirl through the center. This cake makes the perfect breakfast or brunch treat.
Here’s what you will love about this Blueberry Cream Cheese Coffee Cake
- This Blueberry Cream Cheese Coffee Cake is incredibly soft, fluffy and moist.
- This cake has a few different components that will make it stand out from the rest. The soft fluffy cake is packed with ripe juicy blueberries, then has a velvety smooth cream cheese swirl through the center. The cake is then topped with a buttery almond crumble. This cake delivers on both flavor and texture.
- This cake freezes well, so you can make in advance, or freeze your leftovers to eat at your own leisure.
Here’s how to make this Blueberry Cream Cheese Coffee Cake
make the almond crumble
Before making the blueberry cream cheese coffee cake batter, I like to make the other components of the cake first, starting with the crumble.
You’ll mix all ingredients for the crumble together except for the almonds. Use a fork to claw the butter into the crumble ingredients until pea sized morsels remain. You’ll sprinkle the almonds on the cake after you sprinkle the crumble mixture on the cake. Set aside until ready to use.
make the cream cheese swirl
Next, you’ll make the cream cheese swirl. You can mix this together with a bowl and a spatula, use a handheld mixer, or use a stand mixer.
Beat the cream cheese together with the powdered sugar until well combined. Set aside.
make the cake
Before you start mixing together the cake, preheat your oven to 350F.
For this cake, I prefer using a springform pan, because of the toppings on the cake. By using a springform pan, you won’t have to flip the cake upside down to get it out of the pan, and risk losing some of those delicious toppings.
In a large bowl, add your wet ingredients. This includes the sugar, eggs, vegetable oil, buttermilk, sour cream, eggs and vanilla extract. Whisk to combine.
Next, you’ll add the dry ingredients, or all the remaining ingredients except the blueberries. Mix JUST until combined. Add in the blueberries. Fold into the cake batter, JUST until combined.
assemble
Pour half the batter into a parchment paper lined 9 inch springform pan. Use a spoon to drop dollops of cream cheese mixture over top of the cake batter, then pour the remaining batter over the cream cheese.
Sprinkle the crumble topping over the cake, then sprinkle the almonds over the crumble topping.
bake the cake
Bake the blueberry cream cheese coffee cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check the cake halfway through baking. If the top is getting too dark, tent with aluminum foil.
Once the cake is done baking, allow to cool for 1 hour in the pan before removing from the pan. To remove the cake from the pan, slide a knife around the edge of the cake, to make sure the cake is loosened from the pan.
Serve the cake with a dusting of powdered sugar.
Storage
Store this blueberry cream cheese coffee cake in an airtight container in the refrigerator for up to 1 week.
You can freeze the cake for up to 2 months. After the cake cools, wrap the cake in plastic wrap, then in aluminum foil. Alternatively, you can place in a freezer safe zip-top bag. The one negative about using a zip-top bag is it may not fit if you leave the cake whole.
Here are a few of my favorite breakfast/brunch recipes
Here are a few of my favorite blueberry recipes
- Jumbo Blueberry Muffins
- Lemon Blueberry Bread
- Blueberry Danishes
- Blueberry Streusel Muffins
- Blueberry Crumble Cheesecake
Let me know what you thought!
If you make this Blueberry Cream Cheese Coffee Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Blueberry Cream Cheese Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Description
This Blueberry Cream Cheese Coffee Cake is full of juicy, ripe blueberries, a buttery almond crumble, and a soft cake with a cream cheese swirl through the center. This cake makes the perfect breakfast or brunch treat.
Ingredients
Coffee Cake
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 2 cups fresh blueberries
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 3 tablespoons powdered sugar
Almond Crumble
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter, softened
- 2/3 cup brown sugar
- 1/2 cup sliced almonds
Instructions
1. Preheat oven to 350F. Line a 9 inch springform pan with a circle of parchment paper on the bottom. Spray the bottom and sides of the pan with nonstick spray. Set aside.
2. Make the Almond Crumble. In a medium bowl, add all ingredients EXCEPT the almonds for the crumble. Claw the ingredients together with a fork, until mixture is crumbly. Set aside.
3. Make the Cream Cheese Swirl. In a medium bowl with a handheld mixer, or the bowl of a stand mixer, add the cream cheese and powdered sugar. Beat until mixture is smooth and combined. Set aside.
4. Make the Coffee Cake. In a medium bowl add the blueberries and 1 tablespoon all-purpose flour. Toss to combine, then set aside. In a large bowl, add the vegetable oil, buttermilk, sour cream, sugars, eggs and vanilla extract. Whisk to combine. Add in the baking powder, baking soda, salt and flour, Mix just until combined. Fold in the blueberries.
5. Pour half of the coffee cake mixture into the prepared pan. Using a spoon, spoon dollops of the cream cheese mixture over the entire top of the batter. Pour the remaining half of coffee cake batter over top of the cream cheese. Sprinkle the crumble mixture over top of the batter, then sprinkle the almonds over top.
6. Bake in preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check the cake halfway through baking. If the top is getting too dark, tent the cake with a piece of aluminum foil. Allow the cake to cool in the pan for 1 hour before removing from the pan. Before serving, dust with powdered sugar. Enjoy!
Notes
- Buttermilk Substitute: This recipe uses buttermilk. Buttermilk gives cakes a soft, tender crumb. If you don’t have buttermilk, you can mix ½ cup milk with ½ tablespoon of white vinegar. Allow the mixture to sit for 5 minutes. The milk will develop a thicker consistency similar to buttermilk, and have an acidity similar to buttermilk.
- Here’s how to freeze this cake: This blueberry cream cheese coffee cake freezes well. After baking, allow the cake to cool to room temperature before wrapping tightly with a layer of plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight, then reheat in the oven or microwave. You can store for up to 2 months.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast/brunch
- Method: Oven
- Cuisine: American
I can’t wait to make this
Hope you enjoy, Lisa! 🙂
-Jolene
Your recipe looks so yummy! However, I’m a Type 2 Diabetic, have no gallbladder, just learned I have diverticulitis and was put on a Low FODMAP Diet, dairy and gluten free. I also have Parkinson’s. Can this, or any of your other amazing recipes be made with the necessary substitutes? Thanks for sharing your talents and passion with us! Look forward to your response 😊
Hi Fran!
This was one of my favorite coffee cakes I made :). Unfortunately in terms of ingredient substitutes, at this time, I don’t have anything that would fit your needs. I hope to try to work on some gluten free recipes at some point. I hope you are able to find a recipe that may work out for you! Thank you so much for checking out my page.
-Jolene