Blueberry Cream Cheese Coffeecake

Blueberry Cream Cheese Coffeecake

Welcome to a journey of sweet indulgence with our Blueberry Cream Cheese Coffeecake recipe, a delightful blend of tangy cream cheese, fresh blueberries, and a soft, tender cake base. This recipe promises to brighten your mornings or add a touch of sweetness to your afternoon tea. Let’s dive into this irresistible treat, which is not only a feast for the taste buds but also a joy to prepare.


For the Coffeecake:

  • 1/2 cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt

For the Filling:

  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 cups blueberries

For the Topping:

  • 1/2 cup melted butter
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1 tsp. pure vanilla extract


  1. Preparation: Start by preheating your oven to 350°F (175°C) and lightly greasing and flouring a springform pan. This will ensure easy removal of the cake once it’s baked.
  2. Batter: In the bowl of a stand mixer, combine the vegetable oil (or melted butter) with granulated sugar, eggs, sour cream, and vanilla extract. Beat until well combined. Gradually add in the flour, baking powder, baking soda, and salt, beating just until the batter is smooth and well-blended.
  3. Filling: For the creamy heart of the cake, whisk together the cream cheese, granulated sugar, and egg in a medium bowl until the mixture is smooth and creamy.
  4. Topping: In a separate medium bowl, mix the melted butter, rolled oats, flour, light brown sugar, and vanilla extract. Stir with a fork until the mixture becomes crumbly.
  5. Assembly: Pour half of the batter into the prepared pan. Spread the cream cheese filling over the batter, leaving a 1-inch margin around the edges. Sprinkle 1 cup of the blueberries over the filling. Cover with the remaining batter, then top with the remaining blueberries and the crumbly oat topping.
  6. Baking: Bake the coffeecake for 60 to 75 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The top should be golden brown and the filling should be just set.

Tips for the Perfect Coffeecake

  • Fresh or Frozen Berries: While fresh blueberries are ideal for their flavor and texture, frozen blueberries can also be used. There’s no need to thaw them; just extend the baking time by a few minutes.
  • Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before you begin. This will help them blend more smoothly into the batter.
  • Do Not Overmix: When combining the dry ingredients with the wet, mix just until combined to keep the cake tender.


This Blueberry Cream Cheese Coffeecake is more than just a recipe; it’s a call to pause and enjoy the simple pleasures of life. With its creamy filling, juicy blueberries, and a topping that adds just the right crunch, it’s sure to become a favorite for both quiet mornings and festive gatherings. So, preheat your oven and prepare to delight in every bite of this heavenly cake. Bon appétit!

Leave a Comment