Description
Moist blueberry cream cheese coffee cake with tender blueberry batter, thick cream cheese filling, fresh berries, and buttery streusel topping. Perfect breakfast, brunch, or dessert with optional lemon glaze.
Ingredients
Scale
- Blueberry Cake Batter:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 cups fresh blueberries (or frozen, unthawed)
- Cream Cheese Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh blueberries (or frozen)
- Streusel Topping:
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold, cubed
- Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F. Grease 9-inch springform or 9×9 square pan and line bottom with parchment paper.
- Batter: Beat butter and sugar 2 minutes until fluffy. Add eggs, milk, oil, vanilla; mix. Sprinkle flour, baking powder, salt; fold until combined. Fold in 2 cups blueberries.
- Cream cheese filling: Beat cream cheese and sugar until smooth. Add egg, vanilla; mix. Stir in 1 cup blueberries.
- Assemble: Spread half batter in pan. Add cream cheese filling. Top with remaining batter. Mix streusel ingredients until crumbly; sprinkle over top.
- Bake 50-70 minutes until toothpick has moist crumbs. Tent with foil if browning fast. Cool 15 minutes in pan, then fully on rack.
- Glaze: Whisk powdered sugar, lemon juice, zest; drizzle over cooled cake. Slice into 12 pieces.
Notes
Prep Tips: Room temperature ingredients mix smoothly. Frozen blueberries: no thaw needed, add 5 extra bake minutes.
Pan Options: 9×13 pan: bake 40-50 minutes (thinner cake).
Storage: Refrigerate airtight up to 5 days. Freeze slices up to 3 months.
Pro Tip: Double streusel for extra crunch. Test doneness: moist crumbs OK, no wet batter.
- Prep Time: PT20M
- Cook Time: PT60M
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg