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Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake is a moist and fluffy breakfast cake filled with juicy blueberries. The crunchy almond streusel topping and soft cream cheese layer are the perfect match for a mug of freshly brewed coffee!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 2 cakes
Calories: 513 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter softened
  • 3 large eggs
  • 2 teaspoon almond extract
  • ⅔ cup milk
For the filling:
  • 2 packages cream cheese, softened 8 ounce each
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup fresh blueberries
For the struesel:
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter melted
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • ½ cup almonds chopped

Instructions

    Cup of Yum
  1. To begin making the cake, in a large mixing bowl, beat flour, sugar, baking powder, baking soda, salt and butter together until crumbly. Add eggs, almond extract and milk, beat for about 2 minutes until fluffy and smooth.
  2. Pour cake batter evenly into bottoms of two 9inch round cake pans that have been sprayed with non-stick baking spray. Set aside.
  3. In a mixing bowl, beat cream cheese with sugar and egg for 3-4 minutes until smooth. Fold in blueberries. Pour evenly into the two cake pans over the cake batter. Set aside.
  4. In a bowl, combine brown sugar, sugar and salt. Pour melted butter, flour and almond extract into bowl and combine until crumbly. It will feel like a thick dough. Add in chopped almonds and drop by tablespoon over cream cheese layer.
  5. Bake cakes in a 325 degree oven for 45 minutes.
  6. Remove from oven and allow to cool about 15 minutes in pan. Remove from pan and cool completely. Slice and enjoy. Store remaining coffee cake in airtight container in refrigerator or freeze for later use.

Notes

  • Spray your cake pans with non-stick baking spray first to make the cakes easier to remove. Or use our homemade cake release.
  • The streusel topping will seem more like a thick dough than many crumb toppings. Use a 1 Tablespoon cookie scoop to help you evenly divide it over the unbaked cakes.
  • Store this cake in an airtight container in the fridge. You can also freeze it for longer storage!
  • Use a 9-inch springform pan to remove this cake easily from the baking dish. Much like our lemon coffee cake, you'll save yourself extra topping this way!

Nutrition Information

Serving 1slice Calories 513kcal (26%) Carbohydrates 66g (22%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 10g Cholesterol 104mg (35%) Sodium 185mg (8%) Fiber 2g (8%) Sugar 38g (76%)

Nutrition Facts

Serving: 2cakes

Amount Per Serving

Calories 513

% Daily Value*

Serving 1slice
Calories 513kcal 26%
Carbohydrates 66g 22%
Protein 7g 14%
Fat 25g 38%
Saturated Fat 14g 70%
Polyunsaturated Fat 10g 59%
Cholesterol 104mg 35%
Sodium 185mg 8%
Fiber 2g 8%
Sugar 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.