Blueberry Cream Cheese Coffee Cake

Dive into a delightful blend of blueberries, cream cheese, and a buttery streusel. This coffee cake promises a moist and flavorful morning indulgence. Simple ingredients, extravagant taste!

Oh, the memories this cake brings! Picture this: A sunny Sunday morning, birds chirping outside, and the aroma of this Blueberry Cream Cheese Coffee Cake wafting through the house. This wasn’t just a cake for me, it was an embodiment of love. My grandma, a keen baker and my mentor in the kitchen, used to prepare this treat whenever I was down. A slice of this cake and a chat with her, and all my worries faded. We’d laugh, share stories, and enjoy every bite. It wasn’t just about the cake but the emotions it encapsulated. Years later, as I whisk, mix, and bake, every aroma takes me back to those beautiful days. And now, I’m sharing this cherished recipe with you, hoping it creates as many warm memories for you as it did for me.

Blueberry Cream Cheese Coffee Cake



Cream Cheese Layer:

    • ¼ cup granulated sugar
    • 8 oz. cream cheese softened

    • 1 egg white
    • ½ teaspoon pure vanilla extract
    • 1 ¼ cup fresh blueberries

Cake Base:

    • 1 and ½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda

    • ¼ teaspoon salt
    • 5.5 Tablespoons unsalted butter softened
    • ½ cup granulated sugar

    • 1 whole egg + 1 egg yolk
    • ¾ cup sour cream
    • 1 teaspoon pure vanilla extract

Streusel Topping:

    • 1/3 cup granulated sugar
    • 1/2 cup all-purpose flour
    • 3 tablespoons unsalted butter chilled and diced





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