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    Blueberry Streusel Cream Cheese Coffee Cake

    Published: Feb 25, 2021 | Modified: Sep 17, 2021 by Heather Templeton

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    Blueberry Streusel Cream Cheese Coffee Cake

    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.

    Blueberry Streusel Coffee Cake

    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

    Cream Cheese Coffee Cake ingredients
    Blueberry Coffee Cake with Topping

    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!

    Coffee Cake

    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!

    Blueberry Cream Cheese Coffee Cake

    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.

    Cream Cheese Coffee Cake in pan

    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.

    bite of Blueberry Coffee Cake

    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

    Yummy Blueberry Cream Cheese Coffee Cake

    Other Favorite Breakfast Recipes

    Low Calorie French Toast

    Cranberry Streusel Coffee Cake

    Spiced Gingerbread Waffles

    Print Recipe

    Blueberry Streusel Cream Cheese Coffee Cake

    This Blueberry Streusel Cream Cheese Coffee Cake is perfectly moist with a cream cheese topping that hovers between drizzle and frosting.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Uncategorized
    Servings: 8 servings
    Calories: 300kcal

    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! 

    Notes

  • See blog for gluten free and dairy free substitute recommendations.
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    I’m Heather, the creator, baker, and photographer behind Heather’s Home Bakery. I enjoy developing and sharing delicious recipes for you and your family...

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