I hope you can see through this ruse … I mean, Blueberry Streusel Cream Cheese Coffee Cake? Hello cake + frosting for breakfast. Alas, coffee cake is one off the most socially acceptable ways to indulge in cake before noon. Because really, isn’t that the generally accepted time to begin dessert consumption? Well now you don’t have to wait. You.Are.Welcome.
What you will need to make this Blueberry Streusel Cream Cheese Coffee Cake:
All Purpose Flour
Baking Powder
Granulated Sugar
Salted Butter
A Large Egg
Sour Cream
Pure Vanilla Extract
Salt
Fresh or Frozen Blueberries
Cinnamon
Cream Cheese
Powdered Sugar
Half and Half
The Coffee Cake
This is the same base coffee cake I use in my Cranberry Streusel Coffee Cake, and it’s so fool-proof and perfectly sturdy yet moist. The batter will be stiff and almost dough-like, so you’ll want to carefully fold those berries in for max keeping-them-from-squshing-all-over-the-place. Also, I definitely prefer fresh berries here, as frozen berries tend to bleed a bit more as they thaw. The flavor won’t change and the final product will be just as delicious, it might just have a bit more of a blue hue!
The Streusel
Streusel is legitimately my favorite part of any coffee cake. I have doubled this streusel on occasion when I make this coffee cake sans berries. I pour half the batter into the pan, smooth it out, and add half the streusel on top of it. Then I add the remainder of the batter, and top with the remainder of the streusel. It’s like a fun little buttery crunch surprise on the inside. Sooooo good. And really, there’s no such thing as too much streusel, so add as much as you’d like to!
The Cream Cheese Topping
Quite possibly the pièce de résistance of this cake, the cream cheese topping hovers right between drizzle and frosting. Similar to the consistently of yogurt, it is smooth, creamy, sweet, and a perfect compliment to the soft and buttery coffee cake below it. Top with more berries if you’d like to, because there is no such thing as too many fresh, sweet blueberries either.
Gluten Free and Dairy Free Substitutions
This coffee cake is easily made gluten free by using a 1:1 baking flour sub. My favorite and the one that I always keep on hand is this Bob’s Red Mill gluten free flour. You can use Miyokos plant based butter and cream cheese to make this coffee cake dairy free, along with Silk brand plant based half and half and Forager Project’s plant based sour cream.
I hope you love this coffee cake, as it has been a staple in our home for many years! I love that this business has allowed me to share so many recipes that I’ve honed over my time as a baker … it’s sometimes a bit vulnerable to do so, but honestly I don’t worry if not everybody loves everything I make. We all have different tastes, and that’s ok. So for you coffee cake lovers … this one’s for you. 🤍 Tag me if you make it! -> #HHBBAKES
XO,
Heather
Other Favorite Breakfast Recipes
Cranberry Streusel Coffee Cake
Blueberry Streusel Cream Cheese Coffee Cake
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ⅓ cup granulated sugar
- ¼ cup salted butter, softened
- 1 large egg
- ¾ cup sour cream
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- ¾ cup fresh or frozen blueberries
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ⅓ cup salted butter, softened
- 2 oz cream cheese, softened
- ¼ cup salted butter, softened
- 1 cup powdered sugar
- ⅓ cup half and half
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°. Butter or spray a loaf pan or an 8×8 pan.
- To make the coffee cake: Whisk all dry ingredients in a medium-size bowl. Add in the egg, sour cream, butter, and vanilla, mixing until well incorporated. Fold blueberries into the batter gently with a spatula. The batter will be very thick and almost dough-like. Spread into prepared pan.
- To make the streusel: In a small bowl, mix ingredients for streusel until they are like coarse crumbs. Sprinkle on top of unbaked coffee cake.
- Bake for 35-40 minutes in the 8×8, or 45-55 minutes in the loaf pan {until a toothpick inserted in the center comes out clean and the top is a light golden brown}. Let cool, cut into slices or squares, serve warm or cool.
- To make the cream cheese topping: Combine all ingredients in a small bowl, and whisk well or mix with a hand mixer or standing mixer until smooth. Spoon onto coffee cake right before serving and top with additional berries if desired. Store in an airtight container at room temperature for up to three days. Enjoy!
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