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–+ servings
Three slices of Blueberry Coffee Cake. Fresh blueberries on the side.
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4.93 from 28 votes

Blueberry Coffee Cake

Blueberry Coffee Cake recipe is perfect for Sunday brunch. It’s swirled with sweet cream cheese and fresh blueberries with a sugary crumb topping.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: German
Keyword: Blueberry Cake, Coffee Cake
Servings: 12
Calories: 683kcal
Author: Emily Walker

Equipment

Ingredients

For The Batter:

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 cups fresh blueberries

For The Filling:

  • 16 ounces cream cheese (2 packages)
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon vanilla

For the Crumb Topping:

  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter

Instructions

  • Preheat oven to 350 degrees and coat a glass 9x13 pan with cooking spray.
    Baking dish greased with cooking spray for Blueberry Coffee Cake.

For The Batter:

  • Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.
    Mixing bowl with combined Blueberry Coffee Cake batter.

For The Filling:

  • Beat together the cream cheese, egg, sugar, and vanilla until smooth.
    Mixing bowl with cream cheese filling with beaters on the side for Blueberry Coffee Cake.

For the Crumb Topping:

  • Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.
    Mixing bowl with crumble topping next to a fork for Blueberry Coffee Cake.

Putting it Together:

  • Spread half the batter into the bottom of the 9x13 pan. Next, spread the cream cheese filling over the top. Then, with the remaining batter, place spoonfuls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything.
    Baking dish with spoonfuls of Blueberry Coffee Cake batter on top of cream cheese layer. Two spoons on the side.
  • Bake for 50 to 55 minutes. Let the cake cool for before serving.
    Baking dish with baked Blueberry Coffee Cake.

Video

Notes

Recipe Tips:

Freezing Instructions - if you want to make a batch to eat now and freeze some for later, it’s very simple to freeze.
  • Simply cook the recipe as directed in the recipe card below, let it cool, and then wrap individual slices of the coffee cake in plastic wrap.
  • Put all the pieces in a resealable freezer bag.
  • Then to thaw, just pull out a piece and set it on the counter for about an hour.
  • Unwrap and enjoy! If you want it warm, you can put it in the microwave for about 15 seconds.

Nutrition

Calories: 683kcal | Carbohydrates: 82g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 399mg | Potassium: 211mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1214IU | Calcium: 98mg | Iron: 1mg