Blueberry Cheesecake Coffee Cake

If you’re on the hunt for a treat that combines the luscious creaminess of cheesecake with the bright, juicy burst of blueberries all wrapped up in a tender coffee cake, look no further. This Blueberry Cheesecake Coffee Cake is the perfect weekend brunch centerpiece or an indulgent afternoon pick-me-up with your favorite cup of coffee or tea. It’s moist, flavorful, and boasts a delicate crumb that melts in your mouth, making it an instant favorite for any occasion.

Why This Recipe Is Reliable

This Blueberry Cheesecake Coffee Cake recipe strikes the perfect balance between a rich cheesecake layer and a soft, buttery coffee cake studded with fresh blueberries. The use of sour cream in the batter keeps it incredibly moist and tender, while the cream cheese filling adds a luscious tang that complements the fruity sweetness. The cinnamon-sugar streusel topping adds a delightful crunch and warmth that elevates the whole experience. Every ingredient works harmoniously, and the method ensures consistent results, whether you’re a baking novice or a seasoned pro. Plus, it’s made with straightforward, pantry-friendly ingredients you likely already have on hand.

The Ingredient Lineup

• 1 1/2 cups all-purpose flour – The base of the cake providing structure and tenderness.
• 1 cup granulated sugar – Adds sweetness and helps with browning.
• 1/2 cup unsalted butter, softened – For richness and moisture.
• 2 large eggs – Bind the ingredients and add richness.
• 1 cup sour cream – Keeps the cake moist and tender.
• 1 teaspoon vanilla extract – Adds depth and warmth to the flavor.
• 1 teaspoon baking powder – Helps the cake rise.
• 1/2 teaspoon baking soda – Works with sour cream to provide lift.
• 1/4 teaspoon salt – Balances the flavors.
• 1 cup fresh or frozen blueberries – Bursts of juicy sweetness throughout the cake.
• 1 package (8 ounces) cream cheese, softened – For the creamy cheesecake layer.
• 1/3 cup granulated sugar (for cream cheese filling) – Sweetens the cheesecake filling.
• 1 large egg (for cream cheese filling) – Helps set the cream cheese layer.
• 1 teaspoon vanilla extract (for cream cheese filling) – Enhances the cheesecake flavor.
• 1/4 cup brown sugar – For the streusel topping, adds caramel notes.
• 1/4 cup chopped nuts (optional) – Adds crunch and texture to the topping.
• 1 teaspoon cinnamon – Brings warmth and spice to the crumble topping.

Essential Tools for Success

• 9-inch square baking pan – Perfect size for a coffee cake that’s easy to slice and serve.
• Mixing bowls – Separate bowls for the cake batter and cream cheese filling.
• Electric mixer or stand mixer – For smooth, creamy batter and filling.
• Measuring cups and spoons – Accuracy is key in baking!
• Spatula – For folding in blueberries gently without breaking them.
• Cooling rack – Essential for cooling the cake evenly after baking.

Method: Blueberry Cheesecake Coffee Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9-inch square baking pan with butter or non-stick spray and lightly dust it with flour, or line it with parchment paper for easy removal.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with 1/3 cup granulated sugar until smooth and creamy. Add the large egg and 1 teaspoon vanilla extract, mixing until fully combined. Set aside in the fridge while you prepare the cake batter.

Step 3: Mix the Cake Batter

In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix to keep the cake tender.

Step 4: Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly dispersed but not crushed.

Step 5: Assemble the Cake

Spread half of the cake batter evenly in the prepared pan. Dollop the cream cheese filling over the batter, then carefully spread it out, leaving a small border around the edges. Top with the remaining cake batter and smooth the surface.

Step 6: Prepare the Streusel Topping

In a small bowl, combine the brown sugar, chopped nuts (if using), and cinnamon. Sprinkle this mixture evenly over the top of the cake.

Step 7: Bake

Bake for 50-60 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. The cream cheese layer should be set but still creamy.

Step 8: Cool and Serve

Allow the cake to cool in the pan on a wire rack for at least 30 minutes before slicing. Serve slightly warm or at room temperature for the best flavor and texture.

Fit It to Your Goals

• Make it nut-free: Simply omit the chopped nuts from the streusel topping.
• Use frozen blueberries: No need to thaw; just fold them in frozen to prevent excess moisture.
• Add a citrus twist: Stir in a teaspoon of lemon zest to the batter for a bright, fresh flavor.
• Extra crumble: Double the streusel topping for an even crunchier finish.
• Mini cakes: Divide the batter into muffin tins for individual servings—adjust the baking time to 20-25 minutes.

Mistakes Even Pros Make

• Overmixing the batter: This can develop gluten and result in a dense, tough cake instead of a tender crumb.
• Using warm blueberries: This can make the batter watery and cause uneven baking. Use cold or frozen berries straight from the fridge or freezer.
• Skipping the cream cheese layer chill: If the filling isn’t cold when added, it can blend too much into the batter rather than forming a distinct layer.
• Overbaking: Watch the clock and check early with a toothpick. Overbaking dries out the cake.

Freezer-Friendly Notes

This Blueberry Cheesecake Coffee Cake freezes beautifully, making it a great make-ahead option for busy mornings or unexpected guests. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Freeze for up to 3 months.

When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature or warm gently in the oven before serving. This keeps the cream cheese layer creamy and the cake moist.

Ask the Chef

Can I substitute Greek yogurt for sour cream?

Yes! Greek yogurt is a great alternative that will maintain the moisture and tanginess of the cake. Use the same amount as sour cream for best results.

What’s the best way to prevent blueberries from sinking to the bottom?

Lightly toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them suspend evenly and prevents sinking during baking.

Can I use frozen blueberries without thawing?

Absolutely. Using frozen blueberries straight from the freezer helps prevent the batter from becoming too watery. Just fold them in gently to avoid breaking the berries.

How do I store leftover Blueberry Cheesecake Coffee Cake?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving to enjoy the best flavor and texture.

Similar Recipes

• Blueberry Muffin Top Crumble Cookies – For a handheld blueberry and crumble treat with a cookie twist.
• Lemon Blueberry Cheesecake Bar Cookies – A tangy and sweet bar cookie that combines lemon, blueberry, and cheesecake flavors.
• Blueberry Lemon Cheesecake Swirl Cookies – Delicious cookies with swirls of cheesecake and fresh blueberry and lemon flavors.

That’s a Wrap

This Blueberry Cheesecake Coffee Cake is a delightful combination of flavors and textures that will impress your family and friends every time. Its luscious cream cheese filling, juicy blueberries, and cinnamon-sugar streusel topping make it a versatile dessert or breakfast treat. Whether you’re serving it for a weekend brunch or a cozy afternoon snack, it’s sure to become a beloved staple in your baking repertoire. Enjoy the process, and don’t forget to savor every bite!

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