4.8 from 69 votes
Blueberry Cream Cheese Coffee Cake
Blueberry Cream Cheese Coffee Cake combines a rich, moist cake batter with a tangy cream cheese filling and fresh blueberries, topped with a crunchy oatmeal crumb. The mixture of buttery, sweet, and tart flavors creates a layered dessert with a soft crumb and a crisp topping. This cake is ideal for breakfast, brunch, or any time a comforting, fruit-studded cake is desired.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
Calories:
354 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- Crumb Topping:
- ½ cup butter , melted
- 1½ cups oatmeal cereal
- ¾ cup brown sugar packed
- 1 teaspoon vanilla
- CAKE:
- ¼ cup butter melted
- ¼ cup canola oil
- 1 cup sugar
- 2 egg large
- 2 teaspoon vanilla
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal cereal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese Filling:
- 1 cream cheese 8-ounce package
- 1/4 cup sugar
- 1 egg large
- 1 1/2 cup blueberries fresh
Instructions
- Preheat oven to 350 degrees and grease your a 9" springform pan.
- To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
- To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
- Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
- To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
- To assemble the cake, add half the cake batter to the bottom of the pan.
- Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
- Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
- Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
- If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.
Cup of Yum
Nutrition Information
Calories
354kcal
(18%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
71mg
(24%)
Sodium
245mg
(10%)
Potassium
110mg
(2%)
Sugar
34g
(68%)
Vitamin A
415IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
58mg
(6%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 245mg | 10% |
| Potassium | 110mg | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.