This variation on a classic crumb cake is one of my favorites for brunch. I love the combination of tender, buttery cake, sweet berries, and crisp streusel topping.
It's right up there with my lemon blueberry scones!
Jump to:
❤️ Why you'll love this recipe
Always one of my favorites, this blueberry cream cheese coffee cake is easy to make! It's a cross between the butteriest of crumb cakes and the richest of cheesecakes -- with sweet blueberries thrown in for good measure.
You can even bake it the night before and then just warm it up to serve.
🧾 Ingredients
- sugar
- butter
- egg
- sour cream
- cream cheese
- vanilla
- almond extract
- flour
- baking soda
- baking powder
- blueberries
- pecans
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Preheat the oven to 350F.
- Grease a 13x9 inch baking pan.
- Blend the flour, baking soda, and baking powder – set aside.
- Beat 1 cup of sugar and ½ cup butter until creamy.
- Add 1 egg and beat until smooth.
- Stir in the sour cream, vanilla, and almond extract.
- Slowly beat the flour mixture into the sour cream mixture.
- Spoon half the dough into the pan.
- Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
- Spoon over the dough in the baking dish.
- Sprinkle with blueberries.
Layer the cream cheese and blueberries over the dough.- Drop the remaining dough by spoonfuls over the filling.
- Mix the topping ingredients in a bowl with your fingers until crumbly.
- Sprinkle over the dough.
- Bake for 45 minutes.
Drop the remaining coffee cake dough over the blueberries and cream cheese filling.🥫 Storage
Coffee cakes and crumb cakes get stale relatively quickly but they freeze well.
My blueberry cream cheese coffee cake is at its best when it's still warm from the oven but you can wrap it tightly and leave it on the counter for a day and it will be fine.
You can also wrap and refrigerate if that makes you feel better about the cream cheese.
If you have leftovers or want to make it ahead for a breakfast or special brunch let it cool to room temperature, put in an airtight freezer container or freezer bag, and freeze it for up to three months.
In fact, I like to cut it into squares and freeze individually. That way the family has a quick, grab and go breakfast treat
Sour cream blueberry coffee cake is perfect with a cup of your favorite coffee!💭 Tips for success
Expert Tip: Do not use anything but regular cream cheese. Don't use whipped, blended, low fat, no fat, or non-dairy. It won't work.
- Just mix until the flour mixture is blended into the coffee cake batter and you don't see any white streaks. Don't over-mix. This keeps it tender.
- Don't use low fat or no fat sour cream.
- You can use raspberries, strawberries, pineapple, peaches... just about any kind of berry or soft fruit will work.
- I like pecans in the crumble topping but you can use walnuts or almonds if you prefer.
- I like fresh blueberries in this but frozen will work, too.
- If you'd like this sour cream coffee cake to be a little richer and more moist add an extra egg yolk in with the egg.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
You may have over-creamed the butter and sugar. Don't beat it any longer than 2 minutes.
It's generally less sweet than a regular cake and meant to be paired with a cup of coffee or tea as a brunch treat or snack.
📚 Related recipes
📖 Recipe
Blueberry Coffee Cake
Print Add to Collection Pin RecipeEquipment Needed
Ingredients
Cake
- 1 cup sugar
- ½ cup butter
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Filling
- 16 ounce cream cheese, room temperature
- ½ cup white sugar
- 1 egg
- 1 pint fresh blueberries, or your favorite fruit (pineapple, strawberries, raspberries, and peaches are all good)
Topping
- ½ cup chopped pecans
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ⅓ cup butter
Instructions
- Preheat the oven to 350F.
- Grease a 13x9 inch baking pan.
- Blend the flour, baking soda, and baking powder – set aside.
- Beat 1 cup of sugar and ½ cup butter until creamy.
- Add 1 egg and beat until smooth.
- Stir in the sour cream, vanilla, and almond extract.
- Slowly beat the flour mixture into the sour cream mixture.
- Dough will be very sticky.
- Spoon half the dough into the pan.
- Beat the cream cheese, ½ cup white sugar, and egg together until smooth.
- Spoon over the dough in the baking dish.
- Sprinkle with blueberries.
- Drop the remaining dough by spoonfuls over the filling.
- Mix the topping ingredients in a bowl with your fingers until crumbly.
- Sprinkle over the dough.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Just mix until the flour mixture is blended into the coffee cake batter and you don't see any white streaks. Don't over-mix. This keeps it tender.
- You can use raspberries, strawberries, pineapple, peaches... just about any kind of berry or soft fruit will work.
- I like pecans in the crumble topping but you can use walnuts or almonds if you prefer.
- I like fresh blueberries in this but frozen will work, too.
- If you'd like this coffee cake to be a little richer and more moist add an extra egg yolk in with the egg.
Nutrition Facts
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.This blueberry coffee cake recipe was first published November 17, 2017. Last updated January 29, 2021 to add more tips and better instructions.
Cindy
Delicious, I also added blackberries to the blueberries. Will definitely make again !
Marye
That sounds wonderful!