Spring is in the air! And with it comes all of my favorite blueberry recipes; including this dreamy Blueberry Cream Cheese Coffee Cake!
What to Gather
The ingredients needed for this blueberry cream cheese pound cake are quite simple. You might even have most of them on hand already! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Flour – All purpose flour is all we need here. It’s the base of the cake layer, and we will also use it in the streusel too.
- Sugar – White sugar granules dissolve quickly when mixing which makes them perfect for baking.
- Unsalted butter – Using unsalted butter allows you to be able to control the salt content in a recipe. We will use this in the cake batter and streusel.
- Leaveners – We use both baking powder and baking soda to provide lift and fluffiness to our coffee cake.
- Salt – Salt always brings out the other flavors in the recipe and it especially elevates sweet ingredients.
- Sour cream – This adds both creaminess and tang and richness to our cake batter. It results in a softer, more tender cake.
- Almond extract – This helps to complement the almonds on top, but you can swap it for vanilla extract if you prefer.
- Egg – Always assume a recipe is calling for a large egg. You will need one for the cake batter and one for the cream cheese layer.
- Cream cheese – Make sure this is room temperature. Cream cheese adds a level of moisture to this coffee cake that is unmatched.
- Fresh blueberries – Frozen or fresh blueberries will work equally well but do allow frozen blueberries to thaw first.
- Brown sugar – Be sure to pack the sugar so that it is properly measured. Use dark brown if you prefer more molasses flavor in your streusel topping.
- Sliced almonds – I love the added crunch and flavor sliced almonds add to the top of our coffee cake.
Ready, Set, Bake!
Whether making it for breakfast or dessert, this blueberry cream cheese coffee cake is easy to make and always a winner!
- Prepare oven and pan. Preheat oven and coat a 9-inch springform pan with cooking spray, set aside.
- Cream butter and sugar. In a large bowl, cream together butter and sugar. Add baking soda, baking powder and salt, continue to mix.
- Add the wet ingredients. Then, add sour cream, almond extract, and one of the eggs. Blend well.
- Add flour. Lastly, add flour until a batter has form. Spread into the bottom of the greased springform pan.
- Make cream cheese layer. In a medium bowl, beat cream cheese until soft and fluffy. Add sugar, then egg, beating until smooth. Spread on top of cake layer.
- Spread blueberries over cream cheese layer. Evenly spread blueberries over cream cheese layer.
- Make streusel. Lastly, using a pastry cutter or fork, mash together streusel ingredients, except for almonds. When it forms a paste, sprinkle on top of blueberries. Top with sliced almonds.
- Bake. Cake might still seem jiggly, but it is done. Allow to rest for one hour before serving.
5S Philosophy 👩🏻
- Salt – We use unsalted butter to be able to control the amount of salt in this coffee cake. We do add a small amount of additional salt.
- Seasonings – We use almond extract, but feel free to swap it our with vanilla extract, or even add a pinch of cinnamon for extra flavor.
- Sauces – This blueberry cream cheese coffee cake would be delicious served with a sweet blueberry sauce. A bourbon sauce would be excellent too.
- Swaps – You can swap the blueberries for any fresh fruit you’d like! Another berry like raspberries or blackberries would be perfect.
- Senses – Imagine slicing into a golden, buttery coffee cake, the sweet aroma of a bakery filling the air. As you take a bite, the tender, moist crumb melts on your tongue, swirled with pockets of rich, tangy cream cheese and bursts of juicy, tart blueberries. The crunchy streusel topping adds the perfect contrast, each crumbly bite a balance of sweetness and texture.
Perfect Pairings
Although coffee cake is traditionally served at breakfast, I believe they can be eaten any time of day. Breakfast with a cup of coffee or tea or dessert with a scoop of vanilla bean ice cream and fresh whipped cream. Need a snack? Grab a bite of Blueberry Cream Cheese Coffee Cake!
Storage and Freezing
How to Store
Store this blueberry cream cheese coffee cake in the refrigerator for up to five days in an airtight container or wrapped in aluminum foil.
Can I Freeze Blueberry Cream Cheese Coffee Cake?
Yes, you can! Wrap the entire coffee cake (or slices) tightly in plastic wrap and freeze for up to three months.
More Delicious Cake Recipes
I’m not much of a baker, but these cake recipes are easy as they are delicious!
Blueberry Cream Cheese Coffee Cake
Blueberry Cream Cheese Coffee Cake is an easy coffee cake recipe with three layers of tender cake, silky cream cheese and almond streusel topping.
Servings:
Equipment
Ingredients
Cake Layer:
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 egg
Cream Cheese Layer:
- 8 ounces cream cheese room temperature
- 1/4 cup sugar
- 1 egg
- 1 1/2 cups fresh blueberries
Streusel Layer:
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray, set aside.
- Start with the cake layer. In a large bowl, cream together butter and sugar. Add baking soda, baking powder and salt, continue to mix.
- Add sour cream, almond extract, and 1 egg. Blend well.
- Lastly, add flour until a batter has form. Spread into the bottom of the greased springform pan.
- In a medium bowl, beat cream cheese until soft and fluffy. Add sugar, then egg, beating until smooth. Spread on top of cake layer.
- Evenly spread blueberries over cream cheese layer.
- Lastly, using a pastry cutter or fork, mash together streusel ingredients, except for almonds. When it forms a paste, sprinkle on top of blueberries. Top with sliced almonds.
- Bake for 55-60 minutes. Cake might still seem jiggly, but it is done. Allow to rest for 60 minutes before serving.
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
Calories: 439 kcal, Carbohydrates: 44 g, Protein: 5 g, Fat: 27 g, Saturated Fat: 15 g, Cholesterol: 96 mg, Sodium: 181 mg, Potassium: 143 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 865 IU, Vitamin C: 1.9 mg, Calcium: 67 mg, Iron: 1.6 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
this is a strange way to mix a cake- adding leveners to butter? Why don’t you mix the baking powder/soda with the flour? Also, when the recipe was previously printed, the amounts were doubled?
Hi Billie! This was a handed down recipe, so honestly, you probably could and it wouldn’t hurt it, it is “just the way it has always been done” kind of a thing. As for printing out doubled, it shouldn’t BUT there is a little drop down box that allows people to change the servings, either more or less, and then print it out. Do you think maybe you accidentally scrolled it to double?
thank you for your reply, i appreciate it. does the “4” serving size from the drop down box make 1 cake with 4 servings?
That is odd, Billie, mine says “12 servings”. I’ll look into it!
I like it, awesome work.
Blueberries in cake are one of my favorites bites! Mmmm! Everything made with Bob’s is better! This cake looks fantastic!
There isn’t much better to me than fresh blueberries in anything! YUM!
This looks amazing!