Blueberry Cream Cheese Coffee Cake

Fresh blueberries, cream cheese, almonds, and a buttery cake combine in Blueberry Cream Cheese Coffee Cake. Perfect for everything from brunch to dessert!

Don’t tell the other berries, but blueberries are my favorite. I’m a big fan of both their flavor and texture. I can get a bit weird about the texture of other berries. It’s a long-standing thing that I stopped trying to rationalize a long time ago. Anyway, last week, I was very excited when I picked up a big box of beautiful fresh blueberries from our CSA.

Of course, I think blueberries and cream cheese are a pretty perfect match. Combine that in a coffee cake, and I knew I had to bake this sooner rather than later. I love coffee cakes. They are so versatile. This particular one is great for brunch, an afternoon treat, as well as a lovely summer dessert.

Fresh blueberries, cream cheese, almonds, and a buttery cake combine in Blueberry Cream Cheese Coffee Cake. Perfect for everything from brunch to dessert! - Bake or Break

The combination of flavors is really quite exceptional. The cake is soft and buttery. The cream cheese layer is not overly sweet, which lets the tartness of the cream cheese come through. Then, of course the blueberries offer a big burst of flavor. The almond topping adds a nice crunch. With the layers staggered a bit over the cake, each bite is just a bit different.

Don’t be put off by the long-ish recipe. There are a few separate steps, and you’ll use many, many bowls. But, each step is really quite simple. You just might want to make sure that your dishwasher is empty and ready to go before you get started.

I must say that this is one beautiful cake. I love the way the different toppings are layered on top of the cake. It looks fancy-schmancy but still a bit rustic. This is definitely a cake designed to impress.

Blueberry Cream Cheese Coffee Cake

Yield: 10 to 12 servings

Prep Time:45 minutes

Cook Time:45 minutes

Fresh blueberries, cream cheese, almonds, and a buttery cake combine in this tasty treat that’s perfect for everything from brunch to dessert!


For the blueberry topping:

  • 1 cup fresh or frozen blueberries
  • 1/4 cup + 2 teaspoons water, divided
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch

For the cake:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain or vanilla yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract

For the topping and assembly:

  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1/2 cup sliced almonds


To make the blueberry topping:

  1. Combine the blueberries, 1/4 cup water, and lemon juice in a 1- to 2-quart saucepan. Cook over medium heat until mixture boils. Lower heat and simmer the mixture, stirring occasionally. Simmer until the blueberries have split and released their juices (about 3 minutes).
  2. In a small bowl, mix the cornstarch and 2 teaspoons water. Add to the blueberry mixture. Stir until thickened (about 1 minute).
  3. Remove from heat and allow to cool to room temperature.

To make the cake:

  1. Preheat oven to 350°F. Butter and flour a 9- or 10-inch springform pan.
  2. In a large bowl, whisk together the flour and sugar. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
  3. Remove 1/2 cup of the mixture and set aside to use for the topping.
  4. Add the lemon zest, baking powder, baking soda, and salt to remaining flour mixture. Mix just until combined.
  5. In a separate bowl, mix the yogurt, egg, and vanilla until blended and smooth. Add to the flour mixture and mix just until combined.
  6. Transfer the batter to the prepared pan. Spread evenly.

To make the topping and assemble the cake:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and lemon juice until smooth. Spread the mixture over the cake batter, leaving a 1/2-inch border around the edges.
  2. Spread the cooled blueberry mixture over the cream cheese mixture. Leave some of the cream cheese mixture visible around the outermost edges.
  3. Stir the almonds into the reserved cake mixture. Sprinkle over the cake, placing most of the mixture around the outer edges.
  4. Bake 30 to 40 minutes, or until the top of the cake is golden brown and the center of the cake barely jiggles when the pan is gently shaken.
  5. Cool the cake in pan on a wire rack for 15 minutes. Then, release the pan’s latch and remove the sides of the pan.
  6. Serve warm or at room temperature.

Recipe slightly adapted from Sunset.

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