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Pieces of blueberry cream cheese coffee cake on a ceramic plates. There is a blue checkered cloth napkin next to the plates. The text on the image says "Blueberry Cream Cheese Coffee Cake".
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Blueberry Cream Cheese Coffee Cake

This Blueberry Cream Cheese Coffee Cake uses a scoop of the cake batter as the crumb on top, which simplifies the whole process. The cream cheese topping keeps the cake moist with a bit of tang. And the blueberries lend a fruit earthy juicy pop to each bite.
Course Breakfast, brunch, coffee time, Dessert, Snack
Cuisine American
Keyword blueberries, cake, coffee cake, cream cheese, fruit
Prep Time 25 minutes
Cook Time 1 hour
Servings 16
Calories 498kcal
Author Irvin

Ingredients

Cake Batter and Crumb topping

  • 3 1/3 cups all-purpose flour 465 g
  • 1 1/2 cups granulated sugar 300 g
  • 1 cup + 2 tablespoons unsalted butter 2 1/4 sticks or 255 g
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups sour cream 360 g
  • 2 large eggs room temperature (see note below)
  • 2 teaspoon vanilla extract
  • 1 1/2 cups blueberries (see note below), 225 g

Cream cheese topping

  • 8 ounces cream cheese room temperature (see note below)
  • 1/4 cup granulated sugar 50 g
  • 1 large egg room temperature (see note below)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom optional but recommended
  • 1/2 cup blueberries (see note below), 75 g

Instructions

  • Preheat the oven to 350°F. Lightly coat a 9 x 13 x 2-inch baking pan with cooking spray. You can optionally add parchment paper to it if you’d like but I found it unnecessary.
    Place the flour and sugar in the bowl of stand mixer fitted with a paddle attachment. Cut the butter into 1/2-inch cubes and add it to the bowl. Slowly mix the ingredients together, increasing speed to medium, until the butter has broken down and the entire mixture looks a bit like damp sand.
    Left image is a mixing bowl with flour, sugar and butter in it. Right image is the mixing bowl with those ingredients blended together until the texture of the mixture is like damp sand.
  • Scoop out about 1 1/3 cups of the sandy mixture, about 175 g, and reserve it for the crumb topping. Then add the baking powder, baking soda and salt to the mixing bowl and mix on low speed for about 15 seconds to incorporate it in.
    Left image is blended flour, sugar and butter mixture reserved in a bowl, with the remaining amount in a mixing bowl. Right image is baking powder, baking soda and salt added to the mixing bowl.
  • Combine the sour cream, eggs, and vanilla extract together in a glass measuring cup or medium sized bowl.
    Add the liquid to the mixing bowl and mix on low speed, slowly incorporating it and increasing the speed to medium.
    Mix for a full minute to completely incorporate the buttery dry ingredients and the liquid ingredients together. Because the butter has been incorporated and coated the flour, you don’t have to worry about overmixing this batter. So mix until it’s fairly smooth. But if there are a few lumps here and there, don’t stress about it.
    Left is dry ingredients and wet ingredients for a coffee cake batter in a mixing bowl. Right image is all the ingredients blended together.
  • Scoop the entire batter into the prepared baking pan, spreading it out so there is an even layer. Sprinkle the blueberries over the top of the cake batter.
    Left image is coffee cake batter spread out in a 9 x 13 inch pan. Right image is blueberries sprinkled over the cake batter.
  • In the same mixing bowl (no need to clean it!) make the cream cheese topping. Place the cream cheese, sugar, egg, vanilla, cinnamon, and cardamom in the bowl and then mix on low speed until mostly smooth. Since this is a layer of cream cheese on a cake and under a crumb topping, don’t stress if the batter has some small lumps in it.
    Left image is softened cream cheese, sugar, egg, vanilla and cinnamon in a mixing bowl. Right image is all of the ingredients mixed together until smooth.
  • Spoon or pour the cream cheese batter over the blueberries and cake batter, spreading it out evenly on top. Then sprinkle the additional 1/2 cup of blueberries over the top of the cream cheese batter.
    Left image is a bowl with cream cheese batter being poured over a blueberry topped cake batter in a pan. Right image is more blueberries sprinkled over the cream cheese batter.
  • Sprinkle the reserve crumb topping over the blueberries and cream cheese batter. Then bake in the oven for 60 to 70 minutes, or until the cake is golden brown on the edges and a toothpick inserted into the middle comes out clean. If you have an instant read thermometer, the internal temperature of the center of the cake should be somewhere between 205 and 210°F.
    Let cool completely before serving.
    Left image is a hand sprinkling crumbs over the unbaked coffee cake. Right image is the baked coffee cake.

Notes

1. You can use frozen or fresh blueberries if you wish. If using frozen blueberries, do not thaw them. Just add them on top like the fresh blueberries and bake as directed.
2. If you need to bring your cream cheese and eggs to room temperature quickly, fill a large bowl of hot water from the tap. Then place the cream cheese (still sealed in its foil wrapper) and the eggs in the bowl. Let the ingredients sit in the water for 10 minutes to bring them to room temperature. This is roughly the amount of time it takes to measure and mix the flour, sugar and butter ingredients and reserve the crumb topping. So as long as the first thing you do is submerge the cream cheese and eggs in the hot water, you should be good to go!

Nutrition

Calories: 498kcal | Carbohydrates: 38.2g | Protein: 9.1g | Fat: 34.2g | Saturated Fat: 21.8g | Cholesterol: 163mg | Sodium: 1481mg | Potassium: 662mg | Fiber: 3.5g | Sugar: 13.4g | Calcium: 311mg | Iron: 3mg