The ULTIMATE Blueberry Cream Cheese Coffee Cake is the perfect afternoon treat or breakfast indulgence! It’s comprised of 3 main parts: the blueberry cake, the cream cheese layer, and the crumble topping – all of which are easy to prepare and well worth making! I also included a delicious lemon glaze that is optional but if you happen to have the ingredients to make it, you’ll be glad you did!
This blueberry coffee cake recipe might seen a little bit overwhelming but I promise, it’s an easy recipe. Just take it one step at a time and it’ll be ready before you know it!
How to make The ULTIMATE Blueberry Cream Cheese Coffee Cake:
The first part of this recipe is the blueberry cake layer. You’ll just need one bowl. The wet ingredients get mixed together first then the dry ingredients get sprinkled over top. Fold it all together and you’re ready to add in the star of the show – the blueberries!
Can you use frozen blueberries in this coffee cake?
Yes! If you are using frozen blueberries, do not thaw them out. They will get too soft to stir in without turning to mush. Just add them in frozen and fold them in the batter.
How to keep a crumb cake from sticking to the pan:
I made this in a 9×9 square pan that I lined with parchment AND sprayed with non-stick spray. If you need help lining your pan, this is a great tutorial on how to do that! As you can see, mine’s not perfect but it works! If you’re not planning on removing the entire cake whole from the pan, you don’t need to use the parchment paper. Just spray very generously so your individual slices come out easily.
The next part is my favorite part – the cream cheese filling. A blueberry coffee cake with cream cheese is a match made in heaven! This doesn’t make a super thick layer of cream cheese, It just adds an amazing creamy moisture to the top of the coffee cake. It’s a super simple filling with just cream cheese, an egg, vanilla, and a little sugar. It gets poured right on top of the coffee cake batter in the pan.
After adding the cheesecake layer to your coffee cake, sprinkle a few more blueberries on top. You can’t have too many…this is the ULTIMATE blueberry cream cheese coffee cake after all!
Now, it’s not a “coffee cake” without a crumb topping! Again, this part is super easy. Just take your butter, flour, brown sugar, and cinnamon and smash it together with a fork or pastry cutter until it looks like wet sand…done! Sprinkle it all over the top of your cream cheese/blueberry layer and you’re ready to bake!
How to tell when coffee cake is done:
You can check it by inserting a toothpick in the center. If it comes out almost clean it’s done – crumbs are ok…not wet batter means it’s not done. You can also tell by wiggling it just a bit. If the center is still very jiggly, it’s not done. Just be careful not to over-bake or it will dry out.
How to make an easy lemon glaze:
To make the lemon glaze, all you have to do is add 1 tablespoon of lemon juice to 3/4 cup powdered sugar. Stir together and drizzle over the cooled coffee cake!
Other Recipes You Might Like:
- Peach and Blueberry Cobbler
- Cinnamon Crunch Banana Bread
- Strawberry Coffee Cake
- Overnight Cinnamon Rolls – with cream cheese icing