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Blueberry Cream Cheese Coffee Cake

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Indulge in the perfect balance of rich, creamy, and fruity flavors with this Blueberry Cream Cheese Coffee Cake. A soft, buttery cake forms the base, layered with a luscious swirl of smooth cream cheese and bursts of sweet blueberry fruit filling. Topped with a golden, crumbly streusel and finished with a light vanilla glaze, this coffee cake is irresistibly moist and packed with flavor. Whether served warm with a cup of coffee or as a delightful dessert, each bite melts in your mouth with a perfect mix of tangy blueberries, velvety cream cheese, and tender cake. Perfect for brunches, gatherings, or a sweet morning treat!

  • Cakes & Cupcakes
  • Breakfast & Brunch
  • Dessert
  • Easter
  • Blueberry

Ingredients

Cake

  • 12 Tbsp. unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 Tbsp. vanilla bean paste
  • 1 1/2 cups sour cream
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 cups Lucky Leaf Blueberry Fruit Filling

Cream Cheese Filling

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup sugar
  • 1 1/2 tsp. vanilla bean paste
  • 1/4 cup reserved cake batter

Streusel topping

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup cold butter, cubed
  • 1 tsp. cinnamon

Vanilla Bean Glaze

  • 2 cups confectioners sugar
  • 5 Tbsp. half & half
  • 1 tsp. vanilla bean paste
  • pinch of salt

Directions

Cake

  1. Step 1
    Preheat your oven to 325 degrees. Generously butter and flour a tube pan

  2. Step 2
    In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add in eggs, one at a time and mix until combined. Add in the sour cream and vanilla paste and mix until combined. Add in dry ingredients, and mix until just combined. Do not over mix.

  3. Step 3
    Set aside 1/4 cup of the cake batter to mix with the cream cheese layer. Also, set aside 1 cup of batter to for layering. Carefully spread the rest of the cake batter in the pan.

  4. Step 4
    In another bowl, hand whisk the cream cheese, 1/4 sugar, 1 teaspoon vanilla bean paste, and 1/4 cup reserved cake batter. Carefully spoon it over the center of the batter.

  5. Step 5
    Top the cream cheese layer with the 1 and 1/2 cups of blueberry fruit filling. Carefully spread the remaining 1 cup of batter over the top.

  6. Step 6
    Make the streusel by placing all ingredients into a bowl and using a pastry cutter to combine, until the butter is the size of peas. Place about 1 and 1/2 cups of streusel over the top of the batter.

  7. Step 7
    Bake for 50 to 60 minutes, or until light golden brown and a tester comes out clean. Let cool for 1 hour, then place in the fridge for about an hour or until cool. Carefully remove the outside of the tube pan and invert the cake onto a plate.

  8. Step 8
    Whisk all of the glaze ingredients and drizzle over the cooled cake store in an airtight container for up to two days.

You may wrap the remaining cake in pieces with wax paper and foil and freeze for a month if you have any leftovers!!

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Lizzie

This recipe was created by

Lizzie

Lizzie from Sweet Things by Lizzie has loved baking for as long as she can remember. One of her first memories as a child was at the age of 5, watching her Father walk across the lawn carrying an Easy Bake Oven in his arms, and Lizzie started jumping up and down with joy.

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