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Blueberry Cream Cheese Coffee Cake

Waking up to this blueberry cream cheese coffee cake will make you feel like you’re still dreaming! Moist vanilla-scented cake is topped with rich sweetened cream cheese and jammy blueberries for a perfect breakfast cake.

Slice of blueberry cream cheese coffee cake on plate with remaining cake in background

Blueberry Coffee Cake With Cream Cheese

Don’t tell the other berries, but blueberries are my favorite. I’m a big fan of both their flavor and texture. Combine them with cream cheese in a coffee cake, and I knew I had to bake this recipe sooner rather than later. 

I love coffee cakes for their versatility and this blueberry cream cheese coffee cake is great for brunch, an afternoon treat, and even a lovely summer dessert.

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.

Overhead view of whole blueberry cream cheese coffee cake

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

There are so many reasons to love this coffee cake! For starters:

  • Blueberries and cream cheese are the perfect pairing. I’ve written about how much I love this duo before, and you’ll also find it in my Blueberry Cream Cheese Tart and Mini Blueberry Cream Cheese Pies
  • The combination of flavors and textures is 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.
  • Rustic elegance. That may sound like a contradiction, but take one look at this coffee cake and you’ll see what I mean. I must say that this is one beautiful cake. I love the way the different toppings are layered on top. It looks fancy-schmancy, but it also retains some rustic charm. This is definitely a cake designed to impress.
  • Versatile. You can make this blueberry coffee cake with fresh or frozen blueberries, so you don’t have to worry about waiting for fresh berries to be in season.
Overhead view of ingredients for blueberry cream cheese coffee cake

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Blueberry Topping:

  • Fresh or frozen blueberries – If you’re lucky enough to find locally grown wild blueberries, snatch them up! Otherwise, any fresh or frozen blueberries are fine for this blueberry coffee cake.
  • Water
  • Lemon juice
  • Cornstarch – This will thicken up the topping so it doesn’t turn your cake soggy.


Topping and Assembly:

  • Cream cheese – You’ll need the kind that comes in a block, not a tub.
  • Granulated sugar
  • Egg
  • Lemon juice
  • Sliced almonds – Almonds add crunch and nuttiness to this coffee cake. Slivered blanched almonds will work too if you happen to have those on hand; they’ll be a bit crunchier.

Can I Use Bottled Lemon Juice Instead of Fresh in Baking?

While you can use bottled lemon juice instead of fresh in baking, it has a different flavor than freshly squeezed. This is because bottled lemon juice has oxidized, dulling its bright citrus flavor. If you’re in a pinch, bottled lemon juice is just fine, but if you have the option, always choose fresh.

How to Make Blueberry Cream Cheese Coffee Cake

You’ll find that this blueberry coffee cake recipe is much easier to make than it looks at first glance. Here’s what you’ll need to do.

Make the Blueberry Topping:

Simmer. Combine the blueberries, 1/4 cup water, and lemon juice in a saucepan set over medium heat. Once the mixture comes to a boil, reduce the heat and simmer until the blueberries release their juices, stirring occasionally.

Add the slurry. In a small bowl, stir together the cornstarch and 2 teaspoons of water. Stir this into the blueberry mixture until thickened, then remove from heat and cool to room temperature.

Make the Cake:

Prepare. Preheat your oven to 350°F, then butter and flour a 9- or 10-inch springform pan.

Mix first three ingredients. Whisk the flour and sugar in a large bowl. Incorporate the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.

Add the dry ingredients. Mix the lemon zest, baking powder, baking soda, and salt into remaining flour mixture.

Mix the wet ingredients. In another bowl, mix the yogurt, egg, and vanilla until smooth. 

Combine. Add the yogurt mixture to the flour mixture, and mix just until combined. Spread the batter into the pan.

Make the Topping and Assemble:

Mix the cream cheese topping. Use an electric mixer on medium speed to beat the cream cheese, sugar, egg, and lemon juice until smooth. Spread this over the cake batter, leaving a 1/2-inch border along the sides.

Add the blueberries. Spread the cooled blueberry mixture over the cream cheese, leaving some of the cream cheese topping visible along the edges.

Top the cake. Fold the almonds into the reserved cake mixture and sprinkle this over the cake, adding most to the outer edges.

Bake. Place the pan in the oven and bake for 30 to 40 minutes, or until the top of the cake is golden brown and the center of the cake jiggles just slightly when you shake the pan.

Overhead view of blueberry cream cheese coffee cake on wire cooling rack

Cool and serve. Let the blueberry coffee cake cool in the pan on a wire rack for 15 minutes. Carefully release the pan’s latch and remove the sides, then serve warm or at room temperature.

Tips for Success

Read over my baking tips for beginners, then follow these additional pointers for a perfect blueberry cream cheese coffee cake:

  • Use cold butter. While many baking recipes call for softened butter, you’ll need cold butter here for the cake and crumbly topping. You won’t get the right texture for this blueberry coffee cake if your butter is room temperature.
  • Bring your cream cheese to room temperature. While we want the butter cold, the cream cheese should be softened. This allows it to mix smoothly with the other ingredients for superior texture and flavor.
  • Run a knife along the edges if needed. If your springform pan tends to stick a bit (or if you’d rather be safe than sorry!), run a butter knife along the edges of the pan before opening the latch.
Overhead view of 3 slices of blueberry cream cheese coffee cake on white plates


This blueberry coffee cake recipe is incredibly versatile and can be easily adapted to your tastes and dietary needs. Use your favorite measure-for-measure gluten-free all-purpose flour to make this a gluten-free blueberry cream cheese coffee cake. Omit the almonds if you’re not a fan or use coarsely chopped pecans. 

Although I haven’t tried it, strawberries, raspberries, or blackberries would all be delicious here; just make sure the topping cooks to the point of being thick and jammy. (Speaking of which, you could also use store-bought preserves instead of making your own fruit topping.)

Slice of blueberry cream cheese coffee cake on white plate with blueberries in background

How to Store

Store blueberry cream cheese coffee cake at room temperature, covered with plastic wrap, for up to 2 days. For longer storage, keep the cake in an airtight container in the refrigerator.

Can I Freeze This Recipe?

This blueberry cream cheese coffee cake can also be wrapped tightly in plastic wrap and foil and frozen for up to 3 months. Allow it to thaw overnight in the refrigerator before serving. 

Slice of blueberry cream cheese coffee cake on plate with fork

More Crowd-Pleasing Coffee Cakes

Blueberry Cream Cheese Coffee Cake

Yield 10 to 12 servings
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

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

Overhead view of blueberry cream cheese coffee cake on plates and pan


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 (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) 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 (184g) plain or vanilla yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract

For the topping and assembly:

  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (50g) granulated 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 MyRecipes.

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    36 Comments on “Blueberry Cream Cheese Coffee Cake”

  1. Yum! This looks wonderful – so delicious! Love it! 🙂

  2. Love the new look of your site! A little freshening up never hurts, does it? This cake sounds so delicious – I love blueberries and cream cheese, so it sounds like a winner in my book!

  3. This cake looks so moist and tender! I’m with you – blueberries are my favorite.

  4. That coffee cakes looks great. I am always a fan of berries and the addition of cream cheese.

  5. Jennifer this coffee cake looks wonderful!!! The tops looks like a crumb cake!! Bet is delicious!

  6. LOVE the new site design Jen! This cake looks lovely too 🙂

  7. I love reading your descriptions and or prep descriptions of the recipe you share with your readers….all very tasty:) The blueberries I am finding here in the mid-west are being shipped in from various locations but oh so good right now. Local blueberry u-picks are gearing up this week, this coffee cake will be in near future! The site design changes make your blog very user-friendly to navigate…love the simple, clean look!

  8. Hey Jen, I love the new site design! Totally suits you 🙂

  9. I’m a HUGE blueberry fan also and this cake sounds amazing! Perfect texture, perfect flavors, perfect everything.

  10. I don’t think you could ever go wrong with blueberries and cream cheese together! this looks fantastic! pinning right now!

  11. This looks superb – cannot wait to try it! Thanks

  12. Delicious! thank you

  13. I go nuts with blueberries! I always order blueberry cheesecakes whenever I go out for a coffee or for dessert when I dine out. And the cream cheese is indeed its soul mate. Though I don’t know what to say yet about coffee cakes, and judging by these beautiful post (with awesome pictures), I might as well be baking one right now.

  14. I love coffee cake, blueberries and cream cheese I’m sure these flavors combined will be delicious!

  15. This is truly an incredible cake. Its tender, moist, buttery and a perfect blend of flavors. A great way to eat your blueberries. You would not guess vanilla yogurt is used here. This is definitely a keeper. Worth the prep time, although not complex by any means. Thank you for sharing.

  16. This is amazing. Loved it! Added some brown sugar on top for fun.

  17. Could use use any kind of berries in this? 

  18. Hi Jennifer just started reading your blog-love it-what can I use instead of yogurt? Bryan

  19. Wow, this cake was absolutely delicious, and relatively easy to make. My only suggestion to other bakers would be:
    1. Increase the blueberry mixture by 50% 
    2. When making the cream cheese mixture, whisk the cream cheese with the sugar before adding the lemon juice and the egg; otherwise you might struggle to get the mix smooth. 

    Thanks for a fantastic recipe!  

  20. Could you make this a day before serving it? 

  21. Looks delisosio can u freeze this cake for about 3weeks

  22. Can you cake flour in this recipe?

  23. After baking and cooling, should this coffee cake be refrigerated? 

    • Hi, Valerie. I would refrigerate if it won’t be eaten within a couple of days. Be sure to wrap it well or place in an airtight container so it won’t dry out in the refrigerator.

  24. I baked this cake yesterday and it is absolutely delicious – blueberries are my favorite too — paired with a little lemon zest and juice and BAM… this cake is layer upon layer of wonderful different textures, flavors and “Bam- iness” that make it a wonderful treat! Oh, and, the husband LOVED it!

  25. Your thoughts about substituting cranberries, rather than blueberries? Too tart?

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