Irresistible Blueberry Cream Cheese Coffee Cake Recipe You Have to Try

There’s something truly magical about waking up to the aroma of freshly baked coffee cake filling the kitchen. Today, I’m thrilled to share my Blueberry Cream Cheese Coffee Cake Recipe — a treasure that’s become a beloved tradition in my family. Whenever I make this cake, I’m instantly transported back to those cozy Sunday mornings at Mama Lou’s house, where the laughter of my sister Ouma and the warmth of family gatherings made every bite taste like home. This cake isn’t just about dessert; it’s about connection, memories, and the simple joy of sharing something sweet with those you love.

Why You’ll Love This Blueberry Cream Cheese Coffee Cake Recipe

What makes this Blueberry Cream Cheese Coffee Cake so special isn’t just the perfect balance of tart blueberries and creamy cheese, but the story woven into every bite. Mama Lou was a master of comfort food, and coffee cake was her signature. I remember sitting beside her in the kitchen, watching her carefully fold the cream cheese filling into the batter while Ouma and I sneakily licked the mixing spoons. This recipe carries her spirit—warm, comforting, and just a little indulgent.

The tender crumb of the cake, combined with the luscious cream cheese swirl and bursts of juicy blueberries, creates a texture and flavor that feels like a hug from the inside. Whether you’re serving it for breakfast, brunch, or an afternoon treat, it’s guaranteed to bring smiles and a sense of togetherness. Plus, it’s surprisingly easy to make, even if you’re new to baking. I’ve learned over the years that the best recipes are those that invite you to slow down and savor the moment, just like this one does.

Ingredients You’ll Need for This Blueberry Cream Cheese Coffee Cake Recipe

• 2 cups all-purpose flour (feel free to substitute half with whole wheat for a nuttier flavor)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream (or Greek yogurt as a healthier alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries (frozen can work, but fresh is best for texture)
• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon lemon zest (optional, but it brightens the cream cheese layer beautifully)

Nutrition Facts

• Calories: Approximately 350 per serving
• Protein: 6g
• Fat: 18g (mostly from butter and cream cheese)
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 22g (includes natural sugars from blueberries)
• Sodium: 220mg

Irresistible Blueberry Cream Cheese Coffee Cake Recipe You Have to Try

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Learn how to make delicious Blueberry Cream Cheese Coffee Cake Recipe. Easy recipe with step-by-step instructions.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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• 2 cups all-purpose flour (feel free to substitute half with whole wheat for a nuttier flavor)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream (or Greek yogurt as a healthier alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries (frozen can work, but fresh is best for texture)
• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon lemon zest (optional, but it brightens the cream cheese layer beautifully)

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or a square baking dish. This was Mama Lou’s trick to ensure the cake didn’t stick and came out perfectly every time.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. I always think of those early mornings with Ouma, when we’d try to replicate Mama’s silky smooth batter.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Fold in half of the dry ingredients to the wet mixture, then add the sour cream. Follow by folding in the remaining dry ingredients. Be gentle to maintain the tender crumb of the cake.
6. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and lemon zest, mixing until creamy and well combined.
7. Pour half of the cake batter into the prepared pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter, then sprinkle with half of the blueberries.
8. Carefully spoon the remaining cake batter over the cream cheese layer. Use a knife or skewer to gently swirl the cream cheese into the batter for that beautiful marbled effect.
9. Top with the remaining blueberries, pressing them lightly into the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). I remember Mama Lou’s patience during this step, always telling me, “Good things come to those who wait.”
11. Let the cake cool completely in the pan before slicing. This resting time helps the flavors meld together and makes slicing easier.

See also  Cozy Up with the Ultimate Warm Baked Apple Fritters Recipe

• Author: Jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Cooking
• Cuisine: International

Steps to Create Your Blueberry Cream Cheese Coffee Cake Recipe

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or a square baking dish. This was Mama Lou’s trick to ensure the cake didn’t stick and came out perfectly every time.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. I always think of those early mornings with Ouma, when we’d try to replicate Mama’s silky smooth batter.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Fold in half of the dry ingredients to the wet mixture, then add the sour cream. Follow by folding in the remaining dry ingredients. Be gentle to maintain the tender crumb of the cake.
6. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and lemon zest, mixing until creamy and well combined.
7. Pour half of the cake batter into the prepared pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter, then sprinkle with half of the blueberries.
8. Carefully spoon the remaining cake batter over the cream cheese layer. Use a knife or skewer to gently swirl the cream cheese into the batter for that beautiful marbled effect.
9. Top with the remaining blueberries, pressing them lightly into the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). I remember Mama Lou’s patience during this step, always telling me, “Good things come to those who wait.”
11. Let the cake cool completely in the pan before slicing. This resting time helps the flavors meld together and makes slicing easier.

Tips for Making the Best Blueberry Cream Cheese Coffee Cake Recipe

From years of baking alongside Mama Lou and sharing kitchen stories with Ouma, I’ve gathered a few little secrets to make this coffee cake truly shine:

• Use fresh, ripe blueberries: They offer the best burst of flavor and texture. If using frozen, don’t thaw them fully to avoid bleeding into the batter.
• Room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to ensure smooth mixing and even baking.
• Don’t overmix the batter: Fold gently to keep the cake light and fluffy.
• Swirling technique: Use a knife or skewer to create pretty swirls with the cream cheese layer—it not only looks beautiful but ensures every bite has a creamy surprise.
• Let it cool: I can’t stress this enough. Cutting into the cake too early makes it crumbly instead of beautifully moist.

Serving Suggestions and Pairings

This Blueberry Cream Cheese Coffee Cake is a star on its own, but I love how it pairs with simple, comforting accompaniments reminiscent of my childhood breakfasts at Mama Lou’s house. Here are some of my favorite ways to serve it: Learn more: Discover the Best Blueberry Yogurt Recipe for a Refreshing Treat

• A steaming cup of freshly brewed coffee or your favorite tea to complement the cake’s richness.
• A dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Fresh fruit salad on the side, especially citrus segments or sliced peaches, to add brightness to the plate.
• A drizzle of warm honey or maple syrup for an extra touch of sweetness.

Ouma and I often enjoyed this cake during our weekend brunches, paired with homemade preserves that Mama Lou loved to make every summer. Those little rituals remind me that food is more than fuel—it’s a way to celebrate life and family.

Storage and Reheating Tips

Because this cake is packed with cream cheese and fresh fruit, it’s best stored carefully to maintain its freshness and texture. Here’s how I preserve it when I want to enjoy it over several days or share with loved ones:

• Store the cake in an airtight container in the refrigerator for up to 4 days. This keeps the cream cheese layer fresh and prevents the blueberries from drying out.
• If you prefer to freeze the cake, wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• To reheat, warm individual slices in the microwave for 15-20 seconds or place them in a preheated oven at 300°F (150°C) for 10 minutes. This softens the cake and revives its fresh-baked charm.

Frequently Asked Questions

What are the main ingredients for Blueberry Cream Cheese Coffee Cake Recipe?

The main ingredients for Blueberry Cream Cheese Coffee Cake Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Blueberry Cream Cheese Coffee Cake Recipe?

The total time to make Blueberry Cream Cheese Coffee Cake Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Blueberry Cream Cheese Coffee Cake Recipe ahead of time?

Yes, Blueberry Cream Cheese Coffee Cake Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Blueberry Cream Cheese Coffee Cake Recipe?

Blueberry Cream Cheese Coffee Cake Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Blueberry Cream Cheese Coffee Cake Recipe suitable for special diets?

Depending on the ingredients used, Blueberry Cream Cheese Coffee Cake Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Sharing this Blueberry Cream Cheese Coffee Cake Recipe with you feels like passing down a piece of my heart—a recipe that carries the love and warmth of Mama Lou’s kitchen and the joyful memories with my sister Ouma. It’s more than just a cake; it’s a reminder to slow down, gather around the table, and savor the little moments that make life sweet.

So, whether you’re baking it for your family, a friend, or just yourself, I hope this coffee cake becomes a cherished part of your kitchen traditions, just as it has in mine. As Mama Lou always said with a smile, “A little sweetness goes a long way.” Happy baking, and may your kitchen be filled with love and laughter.