Name: Blueberry Cream Cheese Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup sour cream; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract

A moist and tender coffee cake bursting with fresh blueberries and swirled with a luscious cream cheese filling, perfect for breakfast or dessert.

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup sour cream

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries

For the cream cheese swirl:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the blueberries.

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Pour half of the batter into the prepared pan. Dollop half of the cream cheese mixture on top, then gently swirl with a knife or skewer. Repeat with the remaining batter and cream cheese mixture.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool before slicing and serving.

Servings and timing

This coffee cake makes about 9 servings. The total time I usually set aside is about 1 hour and 5 minutes — 15 minutes to prep and 50 minutes to bake. It’s perfect for a leisurely morning or afternoon treat.

Variations

Sometimes I switch up the fruit and try raspberries or blackberries instead of blueberries, which works wonderfully. For a nutty twist, adding a handful of chopped walnuts or pecans into the batter gives it a delightful crunch. I’ve also experimented by sprinkling a cinnamon-sugar streusel topping on before baking for a sweeter crust. For a dairy-free option, I substitute the sour cream and cream cheese with coconut yogurt and vegan cream cheese respectively.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. When I want to enjoy it warm, I microwave a slice for about 15-20 seconds. It also reheats well in a 300°F oven for about 10 minutes to regain its fresh-baked texture.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I often use frozen blueberries if fresh aren’t available. I don’t thaw them beforehand to prevent the batter from becoming too watery; I fold them in frozen.

Can this cake be made ahead of time?

Definitely. I sometimes prepare the batter the night before, keep it covered in the fridge, and bake it fresh the next morning.

What can I substitute for sour cream?

Greek yogurt or buttermilk work well as a substitute and maintain the cake’s moistness and tang.

Can I make this recipe gluten-free?

Yes, I swap the all-purpose flour for a gluten-free baking blend, and the results are just as delicious.

How do I prevent the cream cheese swirl from sinking?

I make sure the cream cheese mixture is thick and chilled before swirling it into the batter. Also, gently folding the berries into the batter helps keep everything balanced.

Conclusion

This blueberry cream cheese coffee cake has become one of my favorite go-to recipes for a homemade treat that feels special but isn’t complicated. The combination of juicy blueberries and creamy swirl makes every bite comforting and indulgent. It’s versatile enough to enjoy for breakfast, brunch, or dessert, and the recipe’s flexibility means I can tweak it to suit my mood or ingredients on hand. I hope you enjoy making and savoring it as much as I do.