Streusel Topped Blueberry Cream Cheese Coffee Cake

Streusel Topped Blueberry Cream Cheese Coffee Cake is a magical way to start the day! Crumb cake for breakfast pretty much guarantees a good day! Do you agree?

My mom loves blueberry desserts, and since I have a freezer full of blueberries, I decided to try a blueberry version of a cake similar to my Raspberry Streusel Cream Cheese Coffee Cake. Samoas Iced Coffee is great paired with either of these coffee cakes.

The base is a soft and buttery cake layer. It’s topped with a ribbon of sweetened cream cheese, then blueberries. Finally, a buttery, crunchy crumb topping finishes this coffee cake. It’s a decadent cake and very pretty to look at. If you prefer not overly sweet cakes, this is the cake for you. Streusel Topped Blueberry Cream Cheese Coffee Cake makes a great coffee cake for this reason. I would serve this cake with coffee for brunch. As well, it would make a great dessert cake after dinner. My friends fought over the last piece when I took it to a party. It really is moist and delicious!

Chef’s tools

1. Clear mixing bowls 
2. Cuisinart hand mixer
3. 9-inch Wilton springform pan

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Streusel Topped Blueberry Cream Cheese Coffee Cake Tips

1. First of all, I recommend using real butter.
2. For the Greek yogurt, you may substitute buttermilk or sour cream.
3. Additionally, you may use fresh or frozen blueberries.
4. You may also add 1/2 teaspoon ground cinnamon to the crumb topping.
5. You may also use brown sugar instead of granulated sugar for the streusel (crumb) topping.
6. Also, you can substitute strawberries, raspberries, blackberries, or peaches for the blueberries.
7. Finally, I use 9-inch springform pan from this set. You can use the 8-inch pan, but the cake will need to cook longer.

Also try

• QUICK APPLE STREUSEL BREAD
• STREUSEL TOPPED PEACH COBBLER MUFFINS
• AMARETTO CREAM CHEESE COFFEE CAKE RECIPE
• APPLE CINNAMON COFFEE CAKE
• Fresh Blueberry Coffee Cake

Please remember that nutritional information is a rough estimate and can vary based on the products used.

Streusel Topped Blueberry Cream Cheese Coffee Cake

Streusel Topped Blueberry Cream Cheese Coffee Cake has a buttery, tender cake layer on the bottom, topped with a cream cheese layered, blueberries, and crumb topping. It’s a magical cake, great for brunch or with coffee. 

Author: Paula

4.80 from 10 votes

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 slices

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Ingredients

Streusel Topping

• 1/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons butter cold and either cubed or grated

Cream Cheese Filling

• 8 ounce cream cheese at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large eggs

Cake

• 1 and 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup butter at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup Greek yogurt
• 1 cup blueberries fresh or frozen

Instructions

• Preheat your oven to 350 degrees.
• Line the bottom of a 9-inch springform pan with parchment paper then grease the paper and the sides of the pan with butter or cooking spray.

Streusel

• Combine the sugar and flour in a small bowl.
• Cut in the butter with a fork or pastry blender until crumbly.
• Refrigerate until ready to sprinkle on top of the cake.

Cream Cheese Filling

• In the bowl of an electric mixer, beat cream cheese and granulated sugar until smooth about 1 minute.
• Add vanilla extract and egg. Beat for another minute. Set aside.

Cake

• Sift the flour, baking soda, baking powder, and salt together.
• In the bowl on an electric mixer cream butter and sugar until light and fluffy.
• Add eggs and mix until very light in color and fluffy 2 to 3 minutes.
• Add vanilla and yogurt and continue beating until very creamy about another minute.
• Turn the mixer to low and add the flour. Do not overmix.
• Pour the cake batter to the springform pan.
• Spread the cream cheese mixture gently over the top.
• Spread the blueberries over the cream cheese.
• Sprinkle the streusel mixture over the berries.
• Place the springlform pan on a baking sheet (to catch any leaks) in the middle of the oven.
• Bake at 350 degrees F for 50 to 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs.
• Allow cake to cool on the counter top 45 to 50 minutes before releasing the springform pan.
• Store in the refrigerator 4 to 5 days.

Nutrition

Calories: 554kcal | Carbohydrates: 68g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 153mg | Sodium: 371mg | Potassium: 184mg | Fiber: 1g | Sugar: 43g | Vitamin A: 991IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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