Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake from
This Blueberry Cream Cheese Coffee Cake turned out absolutely amazing!  I made it for a family brunch and it was gone before I could go back for seconds.  In fact, I have blueberries left over and I am going to make it again!  The batter will seem pretty thick, but don’t worry, that is how it is supposed to be.  Super moist and delicious!

Blueberry Cream Cheese Coffee Cake

Save Recipe


    For The Batter:
  • 1 c. butter
  • 1 c. sugar
  • 2 eggs
  • 1/4 c. sour cream
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. flour
  • 1 small carton fresh blueberries
  • For The Filling:
  • 2 (8 oz.) packages cream cheese
  • 1 egg
  • 1 c. sugar
  • 1 tsp. vanilla
  • For the Crumb Topping:
  • 1/4 c. sugar
  • 1/2 c. flour
  • 1/4 c. butter


  • Preheat oven to 350 degrees and coat a glass 9x13 pan with cooking spray.
  • 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.
  • For The Filling:
  • Beat together the cream cheese, egg, sugar, and vanilla until smooth.
  • For the Crumb Topping:
  • Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.
  • 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 spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 50 to 55 minutes. Let the cake cool for before serving.


  1. Emily says:

    Oh my gosh. This was amazing! I am going to make it again this week.

  2. Neil Joynt says:

    Delicious. Highly recommened

  3. Romy Greenwood says:

    I have made this twice. Yum! I am wondering if my batter is the right consistency? It is much more thick than cake batter. But not as thick as sugar cookie dough. With it being so thick, I have trouble getting the first layer to lay down and completely cover the bottom of the pan. Also, there doesn’t seem to be enough batter to cover a 9 X 13. So, I have used a 9 X 9.

    Super yummy crowd pleaser. Thank you for helping me be a better cook!

  4. Unique Cupcakes Recipes says:

    Great blog here! Also your site loads up fast!
    What web host are you using? Can I get your affiliate link to your host?
    I wish my web site loaded up as quickly as yours lol

    • Emily says:

      Thanks! We use blue host.

  5. Ali says:

    Just made this today for out of town guests and it was delicious!

  6. jayme @ No Regrets Living says:

    At first, I didn’t think it was going to turn out – the batter seemed way too thick and I seemed to have way too much cream cheese layer. But it turned out great! At least all my co-workers loved it even if my 2-year-old didn’t!

    • Echo says:

      We are so glad you liked the recipe!

  7. Shirleyanne says:

    Just made this Blueberry Cream Cheese coffee cake and it is outstanding. It was easy, I doubled the topping, love crumb topping and have a plate to take to a neighbor. Just a great recipe.

    • Emily says:

      Im so glad you liked it, I love this one too! Definitely a favorite!

  8. Melissa says:

    My husband and I take turns in making our wedding anniversary cake. This year was his turn to make what I wanted. I wanted this cake as soon as I saw it and I must say that it was perfect, best cake I ever had. Thank you so much

    • Echo says:

      You’re welcome, Melissa! We’re so glad you liked it! Happy Anniversary!

  9. Rhonda says:

    I have lots of frozen blueberries. What amount should I use?

    • Emily says:

      I would do about 1 cup of blueberries.

  10. Ream says:

    I was looking for a recipe to use up some blueberries and cream cheese I had. I followed this recipe but it didn’t turn out good 🙁 The cake part seemed ok but the cream cheese filling had a weird consistency, kind of too eggy! I think if I do it again I might leave the filling part out. The crumb topping was delicious tho. Substituted part of the flour with oats, it’s how I usually love my topping, and it was the only change I made. Thank you for the recipe 🙂

    • Echo says:

      I’m so sorry it didn’t turn out. You could also try it without the egg or just with the egg white.

Leave a Reply

Your email address will not be published. Required fields are marked *