blueberry cream cheese coffeecake recipe sq
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Blueberry Coffee Cake

Layers of tangy cream cheese and sweet blueberry and sandwiched between a buttery cake topped with a crunchy pecan crumble. Substitute pineapple for the blueberries if you wish.
Course Brunch
Cuisine Amercian Heritage
Keyword blueberries, brunch, Fruity, streusel, sweet
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 450kcal
Author Marye Audet-White



  • 1 cup sugar
  • ½ cup unsalted 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


  • 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)


  • ½ cup chopped pecans
  • ½ cup white sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter


  • 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.


Calories: 450kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 181mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1.6mg