Blueberry Cream Cheese Coffee Cake with a tender center, creamy filling and a crunchy, buttery topping. A perfect mix of crumb coffee cake and cheesecake.
Blueberry Cream Cheese Coffee Cake has been one of my favorite desserts since I was in college and working at a coffee shop. We had a lot of popular baked goods, but we also would occasionally get in the most amazing Blueberry Cream Cheese Coffee Cake that would sell out immediately. We got to keep it in a cake stand and actually cut slices for people, so customers always felt what a special dessert it was.
If you’ve been reading along on this blog for a while you know that I absolutely love coffee cakes and crumb cakes. I’ve posted quite a few along the way, but adding the cream cheese middle layer to the crumb cake makes for the most delicious combination of tender cake and creamy, tangy filling with a burst of delicious blueberries along the way.
½ cup butter
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries, divided
5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons cinnamon
Preheat oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze